How to make Vegetable Makhani -

An extremely popular dish, Vegetable Makhani is made with the classic rich and creamy gravy. Served with any Indian bread, this dish is finger-licking good

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Baby potatoes (बेबी आलू), Cottage cheese (paneer) (पनीर)

Cuisine : Punjabi

Course : Main Course Vegetarian

Vegetable Makhani

Vegetable Makhani Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Makhani Recipe

  • Baby potatoes , boiled and peeled 250 grams

  • Cottage cheese (paneer) 200 grams

  • Fresh button mushrooms , halved 10

  • Broccoli florets , blanced 15-20 small

  • Tomatoes , quartered 500 grams

  • Salt to taste

  • Ginger , roughly chopped 2 inches

  • Garlic 10-15 cloves

  • Green cardamoms 5

  • Mace blades a few

  • Red chilli powder (deghi mirch powder) 2 teaspoons

  • Red chillies , crushed 1/2 teaspoon

  • Fresh coriander stems a few

  • Oil 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried fenugreek leaves (kasuri methi) , roasted and powdered 1 teaspoon

  • Honey 2 tablespoons

  • Butter 1 tablespoon

  • Fresh cream 2 tablespoons

  • Ginger , cut into thin strips a few to garnish


Step 1

Heat a deep non-stick pan, add tomatoes, salt, ginger, garlic, green cardamoms, mace blades, red chilli powder, crushed red chillies and 3 cups water and mix. Add fresh coriander stems, cover and cook.

Step 2

Heat 2 tbsps oil in a non-stick wok, add baby potatoes and salt and let them cook till light golden.

Step 3

Cut cottage cheese into medium cubes and put them in a bowl. Add the baby potatoes.

Step 4

Add button mushrooms to the same wok and toss till they soften. Transfer them into same bowl.

Step 5

The tomatoes are fully done. Strain the liquid into a bowl. Transfer the tomatoes into a mixer jar, cool and grind into a smooth puree.

Step 6

Heat 2 tbsps oil in the same wok, add cumin seeds and let them change colour. Add the strained liquid and cook till it is reduced.

Step 7

Strained the tomato puree into the wok, pressing the residue in the strainer to extract all the flavours. Mix well.

Step 8

Add the vegetables and cottage cheese and mix. Add garam masala powder and dried fenugreek leaf powder and mix well. Cook till the gravy thickens. Add honey and mix well.

Step 9

Take the broccoli florets in a serving and heat in the microwave.

Step 10

Add butter and fresh cream to the wok and mix well. Pour this over the broccoli. Garnish with a few more broccoli florets and ginger strips and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.