Subz Makhanwala
A delightful medley of mixed vegetables simmered in a rich, creamy, and buttery tomato gravy. This North Indian classic is a restaurant-style favorite that pairs perfectly with naan or jeera rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Sauté the Vegetables
- b.Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.
- c.Add the carrots, green beans, and cauliflower. Sauté for 6-8 minutes until they are tender-crisp and have light golden spots.
- d.Add the green peas and sauté for another 2 minutes.
- e.Remove the vegetables from the pan and set them aside. This step ensures the vegetables retain a slight crunch.
- 2
Step 2
- a.Prepare the Makhani Gravy Base
- b.In the same pan, add the remaining 1 tbsp of oil and 2 tbsp of butter. Let the butter melt.
- c.Add the chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Add the chopped tomatoes, soaked cashews (along with their soaking water), Kashmiri red chili powder, turmeric powder, coriander powder, and 1 tsp of salt.
- f.Stir well and cook for 3-4 minutes, until the tomatoes start to break down.
- g.Pour in 1 cup of water. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for 12-15 minutes until the tomatoes are completely mushy and oil begins to separate at the edges.
- 3
Step 3
- a.Blend and Strain for a Silky Gravy
- b.Turn off the heat and allow the tomato-onion mixture to cool down for at least 15 minutes.
- c.Transfer the cooled mixture to a high-speed blender. Blend until you achieve a completely smooth, velvety paste. Add a splash of water if needed to help it blend.
- d.For a truly restaurant-quality texture, place a fine-mesh sieve over a clean bowl and pour the blended paste through it. Use the back of a spoon to press the puree, extracting all the smooth liquid. Discard the fibrous solids left in the sieve.
- 4
Step 4
- a.Assemble the Final Dish
- b.Return the strained gravy to the same pan over medium-low heat. Add the remaining 1 tbsp of butter and bring it to a gentle simmer.
- c.Stir in the sugar and the remaining 1/4 tsp of salt. Let it cook for 2 minutes.
- d.Add the sautéed vegetables and paneer cubes to the gravy. Mix gently to coat everything.
- e.Cover and simmer for 5-7 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
- f.Reduce the heat to low. Crush the kasuri methi between your palms and sprinkle it into the curry, followed by the garam masala. Stir well.
- g.Finally, pour in the heavy cream. Stir gently for 1 minute until just combined and heated through. Do not let the curry boil after adding the cream to prevent it from splitting.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Serve hot with butter naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest gravy, do not skip the step of straining the blended tomato-onion paste. It makes a huge difference.
- 2Using ripe, red tomatoes is key for a naturally sweet and vibrantly colored gravy.
- 3Soaking cashews in warm water ensures they blend into a super smooth paste without any graininess.
- 4Always add cream on low heat and avoid boiling it to maintain a rich, creamy texture without curdling.
- 5Crushing kasuri methi between your palms before adding it awakens its aromatic oils, enhancing the dish's flavor.
Adapt it for your goals.
Vegan
To make this dish vegan, substitute paneer with firm tofu or chickpeas. Replace butter with a neutral oil or vegan butter, and use a plant-based cream like cashew cream or full-fat coconut milk instead of heavy cream.
Vegetable ChoiceVegetable Choice
Feel free to customize the vegetables. Bell peppers (capsicum), mushrooms, baby corn, or sweet potatoes are excellent additions. Adjust sautéing time based on the vegetable's cooking needs.
Nut FreeNut-Free
For a nut-free version, replace the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and blended in the same way.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The medley of vegetables like carrots, beans, and cauliflower provides essential vitamins such as Vitamin A, C, and K, as well as minerals like potassium and folate, which support overall health and immunity.
Good Source of Dietary Fiber
The vegetables in this dish are a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
Cashews contribute heart-healthy monounsaturated fats, which can help in managing cholesterol levels. They also add to the creamy texture of the gravy without relying solely on dairy fat.
Antioxidant Properties
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Cooking tomatoes, as done in this gravy, increases the bioavailability of lycopene.
Frequently asked questions
One serving of this Subz Makhanwala (approximately 1.5 cups or 310g) contains an estimated 350-400 calories. The exact count can vary based on the amount of butter, cream, and oil used.