Butter Mixed Vegetable Curry (Makhani Style)
Butter Mixed Vegetable Curry (Makhani Style) is a medium North Indian recipe that serves 4. 350 calories per serving.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $17.81 total, $4.45 per serving
Ingredients
- 2 cups Mixed Vegetables (carrot, beans, peas, cauliflower) (chopped into bite‑size pieces; can use frozen mixed veg)
- 2 tablespoons Vegetable Oil (for frying the vegetables)
- 2 tablespoons Oil (for the gravy base)
- 1 piece Bay Leaf
- 4 pieces Cloves
- 2 pieces Cinnamon Stick (about 4‑5 cm each)
- 1 piece Cardamom (large)
- 5 pieces Cardamom (small)
- 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 8 pieces Cashews (roughly 10 g; will be ground into paste)
- 1 teaspoon Cumin Seeds
- ½ cup Plain Yogurt (full‑fat for richness)
- 1 medium Onion (finely chopped)
- 1 teaspoon Salt
- 1 teaspoon Sugar (helps onion brown quickly)
- 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade with equal parts ginger and garlic)
- 1 large Tomato (pureed)
- ½ cup Cold Water (for grinding whole spices into a smooth paste)
- 1 teaspoon Shahi Jeera (Black Cumin)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- ¼ cup Fresh Coriander Leaves (chopped, for garnish and flavor)
- ¼ cup Cashew Paste (blend 7‑8 cashews with ½ cup cold water)
- ¼ cup Heavy Cream (full‑fat for authentic richness)
- 2 tablespoons Raisins
- ¼ cup Paneer (grated; can be fresh or store‑bought)
- 2 tablespoons Butter (unsalted, cut into cubes)
- 1 piece Green Chili (sliced; optional for extra heat)
- 2 tablespoons Pineapple Pieces (optional, for a sweet twist)
Instructions
Prep the Vegetables
Wash and chop carrot, beans, peas, and cauliflower into bite‑size pieces. Set aside.
Time: PT5M
Fry the Mixed Vegetables
Heat 2 Tbsp oil in a large frying pan over medium heat. Add the mixed vegetables and stir‑fry 8‑10 minutes until they turn a light golden‑brown and are just tender. Remove with a slotted spoon and set aside.
Time: PT10M
Temperature: Medium heat
Toast Whole Spices
In a clean medium saucepan, heat 2 Tbsp oil over medium heat. Add bay leaf, cloves, cinnamon sticks, large cardamom, small cardamoms, Kashmiri red chili powder, cashews, and cumin seeds. Roast 4‑5 minutes, stirring constantly, until the spices turn fragrant and the cashews turn light golden.
Time: PT5M
Temperature: Medium heat
Build the Base
To the toasted spices add the plain yogurt, chopped onion, 1 tsp salt and 1 tsp sugar. Stir and fry 5 minutes until the onion softens and begins to brown.
Time: PT5M
Temperature: Medium heat
Add Ginger‑Garlic Paste and Tomato
Mix in 2 Tbsp ginger‑garlic paste and fry 2 minutes. Then add the pureed tomato and cook 5 minutes until the oil separates from the masala.
Time: PT7M
Temperature: Medium heat
Blend the Spice Paste
Transfer the cooked masala to a blender, add ½ cup cold water, and blend until smooth. Return the paste to the saucepan.
Time: PT5M
Flavor the Gravy
In the same saucepan, add 1 tsp shahi jeera, 1 tsp kasuri methi, and the remaining 2 Tbsp oil if needed. Fry 2 minutes, then stir in the chopped fresh coriander and fry another minute.
Time: PT3M
Temperature: Medium heat
Combine Veggies and Gravy
Add the fried mixed vegetables back into the saucepan. Stir to coat them with the gravy and cook together for 5 minutes.
Time: PT5M
Temperature: Medium heat
Enrich the Curry
Stir in the cashew paste, heavy cream, raisins, grated paneer, butter, sliced green chili, and optional pineapple pieces. Simmer gently for 7‑8 minutes, stirring occasionally, until the butter melts and the sauce becomes glossy.
Time: PT8M
Temperature: Low heat
Finish and Serve
Turn off the heat. Garnish with the remaining fresh coriander leaves. Serve hot with naan, roti, paratha or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Mixed Vegetables (carrot, beans, peas, cauliflower): any seasonal mixed vegetables
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Oil: ghee, vegetable oil
- Instead of Cinnamon Stick: cinnamon powder (use ½ tsp)
- Instead of Cardamom (large): cardamom powder (¼ tsp)
- Instead of Kashmiri Red Chili Powder: paprika, mild chili powder
- Instead of Cashews: almonds, macadamia nuts
- Instead of Cumin Seeds: ground cumin (½ tsp)
- Instead of Plain Yogurt: buttermilk, sour cream
- Instead of Onion: shallots
- Instead of Salt: sea salt
- Instead of Sugar: honey (½ tsp)
- Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic (1 tbsp each)
- Instead of Tomato: canned tomato puree (½ cup)
- Instead of Shahi Jeera (Black Cumin): regular cumin seeds
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (¼ tsp)
- Instead of Fresh Coriander Leaves: cilantro stems
- Instead of Cashew Paste: almond paste
- Instead of Heavy Cream: full‑fat milk (½ cup)
- Instead of Raisins: golden raisins
- Instead of Paneer: cottage cheese
- Instead of Butter: ghee
- Instead of Green Chili: red chili flakes (¼ tsp)
- Instead of Pineapple Pieces: mango pieces
Equipment Needed
- Large Frying Pan
- Medium Saucepan
- Blender or Food Processor
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Frying the mixed vegetables until lightly browned.
- Toasting whole spices until fragrant without burning.
- Blending the hot masala with cold water to achieve a smooth paste.
- Adding butter at the end to create a glossy, restaurant‑style finish.
Chef Tips from the Video
- Use Kashmiri red chili powder for a vibrant color without overwhelming heat.
- Roasting whole spices releases essential oils that give the gravy depth.
- Adding a pinch of sugar with the onion speeds up browning and balances acidity.
- Finely grate paneer so it melts into the sauce, creating a silky texture.
Troubleshooting
Gravy is too thick.
Add a little warm water or extra milk/cream, 1‑2 Tbsp at a time, until desired consistency is reached.
Vegetables are soggy.
Ensure the pan is hot before adding veg and fry until moisture evaporates; avoid covering the pan.
The sauce curdles after adding cream.
Reduce heat to low before adding cream and stir continuously; add cream gradually.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Fry the mixed vegetables a day ahead and store them in the fridge; reheat in the gravy.
- The spice paste can be prepared up to 2 days in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Butter Mixed Vegetable Curry in North Indian cuisine?
Butter mixed vegetable curry, often called "Makhani Sabzi," evolved from the classic butter chicken gravy and was adapted by dhaba cooks to showcase seasonal vegetables in a rich, buttery sauce. It reflects the North Indian love for creamy, spice‑laden gravies that are served with flatbreads at family meals and festive gatherings.
What are the traditional regional variations of Butter Mixed Vegetable Curry in North Indian cuisine?
In Punjab, the gravy is made with tomato‑onion purée, cream, and a generous amount of butter, while in Uttar Pradesh cooks may add yogurt and a hint of fennel. Some regions add sweet corn or potatoes, and in Delhi street‑food stalls a touch of kasuri methi is emphasized for aroma.
How is Butter Mixed Vegetable Curry traditionally served in North Indian households?
It is typically served hot, garnished with fresh coriander, alongside butter‑topped naan, tandoori roti, or steamed basmati rice. A side of pickles and a dollop of plain yogurt are common accompaniments.
On what occasions is Butter Mixed Vegetable Curry traditionally prepared in North Indian culture?
The dish is popular for weekend family lunches, festive occasions like Diwali or Holi, and as a special treat for guests because its rich gravy feels celebratory yet is easy to make at home.
What makes Butter Mixed Vegetable Curry special or unique in North Indian cuisine?
Its uniqueness lies in the combination of a classic butter‑based (makhani) gravy with a medley of vegetables, cashew‑cream richness, and the aromatic touch of kasuri methi and shahi jeera, delivering a restaurant‑style depth of flavor without meat.
What are the most common mistakes to avoid when making Butter Mixed Vegetable Curry at home?
Common errors include over‑cooking the vegetables so they become mushy, burning the whole spices which makes the gravy bitter, and adding cream on high heat which can cause curdling. Keep the heat moderate and add butter at the very end for a glossy finish.
Why does this Butter Mixed Vegetable Curry recipe use whole spices and cashew paste instead of ground spice mixes?
Whole spices are toasted to release their essential oils, giving a deeper, fresher flavor than pre‑ground powders. Cashew paste provides natural creaminess and body without relying solely on dairy, keeping the gravy silky and authentic.
Can I make Butter Mixed Vegetable Curry ahead of time and how should I store it?
Yes, you can prepare the gravy and fried vegetables separately a day ahead. Store each in airtight containers in the refrigerator and combine them just before reheating. Reheat gently on low heat and add a splash of water or cream if needed.
What texture and appearance should I look for when the Butter Mixed Vegetable Curry is done?
The gravy should be smooth, glossy, and slightly thick enough to coat the back of a spoon. The vegetables should be tender‑crisp, retaining their color, and the butter should be fully melted, giving the sauce a rich sheen.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on Indian home‑cooking tutorials, especially restaurant‑style recipes that are easy to replicate in a home kitchen, with step‑by‑step explanations and tips for beginners.
How does the YouTube channel Unknown's approach to North Indian cooking differ from other Indian cooking channels?
Channel Unknown emphasizes using everyday pantry ingredients and simple techniques while still achieving authentic restaurant flavors, often highlighting secret tricks like adding sugar with onions and finishing with generous butter for that signature shine.
Last updated: August 24, 2026
