How to make Vegetable Makhanwala -

Vegetables cooked in creamy gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Fresh Cream (ताज़ी क्रीम )

Cuisine : Indian

Course : Main Course Vegetarian

Vegetable Makhanwala

Vegetable Makhanwala Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Makhanwala Recipe

  • Cauliflower cut into florets 1/2 medium

  • Fresh Cream 1/4 teaspoon

  • Green peas shelled 1/2 cup

  • French beans chopped 4

  • Carrots chopped 2 medium

  • Corn corb thinly sliced 1 medium

  • Baby potatoes peeled 4

  • Curry leaves 4-5

  • Green capsicum chopped 1 medium

  • Button mushrooms 8

  • Butter 3 1/2 tablespoons

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Garlic chopped 5-6 cloves

  • Onion seeds (kalonji) 1/8 teaspoon

  • Salt to taste

  • Whole dry red chillies broken 4

  • Red chilli paste 1/2 teaspoon

  • Tomato ketchup 1 tablespoon

  • Tomato puree boiled 1 cup

  • Paneer (cottage cheese) 100 grams

  • Fresh cream 1/2 cup

  • Kasoori methi 1 tablespoon

  • Fresh coriander leaves a few sprigs

  • Cashewnuts crushed 10

  • Almonds crushed 10


Step 1

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside.

Step 2

Heat oil in a pan and add cumin seeds and chopped garlic.

Step 3

As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves.

Step 4

When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat.

Step 5

When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute.

Step 6

Add fresh cream and sprinkle crushed kasoori methi. Stir in butter.

Step 7

Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

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.