Butter Mixed Vegetable Curry (Makhani Style)

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

1. Prep the Vegetables

   Wash and chop carrot, beans, peas, and cauliflower into bite‑size pieces. Set aside.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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