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Mixed Vegetable Makhanwala


  • 1½ cups cubed and steamed mixed vegetables (unpeeled carrots, unpeeled potatoes, green peas, cauliflower and French beans)
  • ½ tsp cumin (jeera) seeds
  • 1 green chilli, slit
  • 6-8 large tomatoes, cut in quarters, steamed and pureed
  • ½ cup cashew cream (made from ¼ cup cashew nuts and water – soak cashew nuts for 4 hours and grind with very little water to make cashew cream)
  • ¼ tsp Kashmiri red chilli powder
  • ½ tsp garam masala powder
  • 1 tsp unrefined salt
  • 1 tsp dry fenugreek leaves (kasoori methi), roasted and rubbed between palms
  • 3 tbsp chopped fresh coriander leaves


Dry roast the cumin seeds. First add the green chilli and then add tomato puree and cook for a few minutes. Reserve 1 tsp of cashew cream for garnish and add the rest to the tomato puree. Cook for a few minutes. Add chilli powder, garam masala powder, salt and cook for a minute. Add the vegetables and dry fenugreek leaves powder. Add 2 tbsp chopped fresh coriander leaves and mix. Garnish with the reserved cashew cream and remaining coriander leaves. Serve hot.

Serves 2-3


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