Veg Makhanwala Recipe

Step 1: To make the veg butterwalla recipe, first heat the butter in a pan

Step 2: Add carrots, capsicum, baby corn, beans, cauliflower and cook for 5 minutes

Step 3: Never cook softly, there should be little crunch in the vegetable

Step 4: Turn off the gas and keep it aside

Step 5: Heat butter in a pan

Step 6: Add cinnamon, long, cardamom, black pepper, dry red chillies, coriander seeds, cashews and cook for 2 minutes

Step 7: After 2 minutes, add garlic, ginger, green chillies, onions and cook till the onion is golden brown

Step 8: Take Turn off the gas and allow the mixture to cool

Step 9: Pour this mixture in the mixer jar with some water and grind it into a paste

Step 10: Take out in a bowl and keep it aside

Step 11: Heat butter in a pan

Step 12: Add salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and cook for 2 minutes

Step 13: Now add the ground mixture and cook for 3 to 4 minutes

Step 14: Add tomato puree to it and let it boil

Step 15: After boiling, add cream and mix it

Step 16: After 1 minute add vegetables to it, cover the pan and cook it for 5 minutes

Step 17: If you want more gravy then add some milk and mix

Step 18: Pour the butter on top and serve

Step 19: Serve the Veg Butterwala Recipe with Gourd Raita, Dal Tadka, Cumin Rice and Phulka for a special occasion