Dhaba style Veg Butter Masala Recipe | Vegetable Makhanwala | Veg Makhani Recipe

Dhaba style Veg Butter Masala Recipe with step-by-step pics. It is a creamy medley of assorted vegetables simmered in a rich, buttery tomato gravy, infused with aromatic spices. This vegetarian delight captures the rustic flavors of highway/roadside dhabas, offering a comforting and indulgent experience at home.

The word butter masala always makes me nostalgic. I still remember whenever we visited any restaurant or dhaba, we always used to order a paneer or chicken butter masala along with butter naan or rumali roti and devour it with immense pleasure.

Dhabas are known for their authentic, rustic culinary experiences. These eateries serve food with simplicity, robust flavors, and a homely touch that sets them apart. Dhaba-style dishes, including the Veg Butter Masala, are cherished for their unpretentious yet deeply satisfying taste.

Veg Butter Masala Recipe is adapted from the iconic recipe Chicken Butter Masala.

About Veg Butter Masala Recipe

This beloved Indian recipe is a vegetarian twist on the classic Paneer Butter Masala, offering a delectable combination of vegetables in a luscious, buttery tomato-based gravy.

Butter Masala Gravy, also known as Makhani Gravy, is a rich, creamy, and mildly spiced tomato-based sauce used in North Indian cuisine. The key characteristic of this gravy is its silky smooth and creamy texture.

In this preparation, assorted vegetables are sauteed and then simmered in buttery smooth onion-tomato-peanut-cashew nut gravy with some cream and minimal spices.

This is not a normal makhani gravy. What makes the gravy special? it is cooked with two cooking methods – boiling and sauteing.

The consistency of dhaba-style gravies is often achieved by cooking the ingredients thoroughly, allowing them to soften and meld together, and then blending them into a smooth paste. Cream or cream-based ingredients are sometimes added to enhance the richness and creaminess of the gravy, contributing to its luxurious texture.

The secret to butter masala gravy’s creamy texture lies in the generous use of butter and cream, which results in a luxurious and rich flavor profile.

To enhance the dish’s taste and texture, a blend of cashew, peanuts, and curd contributes to its lusciousness. This unique combination creates a velvety texture and a delectable taste that makes it a favorite among many.

The veggies can be steamed, boiled, or fried. I prefer to saute the veggies and simmer in the makhani gravy as they absorb all the flavors.

The best part of preparing this scrumptious dish at home is that you will have full control over the ingredients. You can manipulate the amount of butter, cream, and cashew nuts according to your choice without compromising its taste.

For making a no onion no garlic version, you can easily skip both ingredients.

Reasons to try

Easy to prepare.

Vegetarian delicacy.

Creamy delight.

Flavorful.

Perfect weekend recipe.

Versatile.

Crowd pleaser.

Excellent for parties, celebrations, or get-togethers.

Pro Tips

Uniform Cutting: Cut the vegetables into uniform-sized pieces to ensure even cooking. This helps maintain both texture and appearance.

Bhuno (saute): The process requires stirring and frying the ingredients until they reach a certain until the spices release their oil, intensifying their flavors and creating a rich, aromatic base for the dish.

Onion-Tomato base: Cook the tomato paste thoroughly to remove the raw taste. It also forms the backbone of the gravy’s texture and consistency. This ensures a smooth and visually pleasing texture.

Simmer the curry on low heat to allow the flavors to meld together. Also, let the curry sit for a while before serving; it improves the taste.

Do not add more water: Add water just enough to cook the vegetables. Dhaba style gravies are usually thick enough to coat the back of a spoon but not overly dense.

Butter and Cream: Don’t skimp on butter and heavy cream. These are key to achieving the rich, buttery flavor and creamy texture that Makhanwala is known for.

Patience: Do not rush the cooking process, making restaurant and dhaba dishes at home requires time and patience for best results.

Balance the flavors: Taste the curry as it cooks and adjust spices accordingly to achieve a well-balanced and flavorful dish.

Cooking tips: Ensure that the vegetables do not overcook.

Ingredients

Vegetables: Use a combination of your favorite vegetables such as potatoes, carrots, beans, baby corn, peas, bell peppers, and cauliflower.

Oil and butter: I have used both. You can use any neutral-flavored oil.

For makhani gravy: onion, tomatoes, green chili, cashews, peanuts, melon seeds, whole spices – cloves, cinnamon stick, and green cardamom.

Dried Fenugreek leaves (kasuri methi): add a distinct aroma and flavor.

Powdered spices: turmeric powder, red chili powder, coriander powder, and kitchen king masala.

Butter and cream: adds richness and creamy texture to the gravy.

Sugar: to balance the acidity of the tomatoes.

Garnishing: coriander leaves.

How to make Dhaba style Veg Butter Masala

1. Take a heatproof bowl or a stainless steel container that fits well inside the pressure cooker. Add the ingredients – onion, tomatoes, peanuts, cashews, melon seeds, cloves, cinnamon stick, green cardamoms, and green chili.

Pressure cook on medium heat for 4 whistles. Allow the pressure to release naturally before opening the lid.

2. Let the mixture cool down a bit. Meanwhile, wash and chop the mixed vegetables into bite-sized pieces. Set aside.

Then transfer it to a blender. Blend it into a smooth paste, add curd and blend again.

Note: Blending the curd prevents it from curdling.

3. Strain if needed for a smoother texture.

4. In the pan, heat oil and butter on medium flame.

Note: Oil prevents butter from burning.

5. Add cumin seeds and bay leaf. Let the seeds crackle.

6. Add the finely chopped onions and saute until translucent.

Note: Finely chopped onions add a nice crunch and body to the gravy.

7. Add the chopped vegetables and saute for 1-2 minutes.

Note: Sauteing the veggies enhances their taste.

8. Add ginger-garlic paste and cook for a minute until the raw smell disappears.

9. Add turmeric powder and saute until the veggies are coated with yellow color.

10. Add red chili powder, kitchen king masala, coriander powder, and salt. Stir well and cook on low flame for 30 seconds.

11. Add the blended paste back to the pan. Stir and cook for a couple of minutes until the moisture reduces and the oil separates at the sides of the pan.

Note: Stir at frequent intervals to avoid the paste sticking to the bottom of the pan.

12. Add 1.5 cups of hot water and gently mix well.

Note: Adding hot water will maintain the temperature of the pan.

13. Cover the pan with a lid and simmer on low flame until the veggies are completely cooked. Taste test and add seasoning and spice, if needed.

For me, it took 10 minutes. The cooking time will depend on the size of the pieces and the intensity of the heat.

14. Open the lid and check the consistency of the curry. If it’s too thick, add a little more water and simmer for a couple of minutes.

15. Crush the kasuri methi between your palms and add it to the gravy.

Note: Fresh leaves will crush easily between the palms. If it’s an old stock, dry roast the leaves on low flame until they turn crisp.

17. Pour in the cream and mix well. Let the gravy simmer for 3-4 minutes.

Note: Do not cook the cream for a long time.

18. Finish off with a sprinkle of coriander leaves.

Dhaba style Veg Butter Masala is ready. Serve this indulgent dish with Indian flatbread or rice for a delightful meal.

Serving Suggestions

I always love to pair the dhaba/restaurant-style gravy dish with rumali roti along with some sliced onions, tomatoes, cucumber, and a wedge of lemon on the side for a refreshing touch.

It goes wonderfully with various Indian breads like naan, phulka, tandoori roti, lachha paratha, or plain paratha.

Additionally, the gravy dish pairs well with steamed basmati rice or flavored rice like jeera rice, veg pulao, bagara rice.

Storage Suggestions

If you have leftover curry and plan to consume it within a couple of days, you can store it in an airtight container in the refrigerator. Before refrigerating, make sure the curry is at room temperature. Consume it within 3-4 days.

Reheat the curry before serving. When ready to consume, reheat it in a pan on the stovetop or a microwave. Add a splash of water to restore the consistency.

For longer storage, you can freeze the curry for up to 3 months.

More Similar Recipes

Paneer Butter Masala

Veg Malai Masala

Cauliflower Tikka Masala

Restaurant style Aloo Palak

Punjabi Dum Aloo

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Recipe Card

Dhaba style Veg Butter Masala Recipe | Mixed Veg Makhanwala

Author: Santosh Allada
Veg Butter Masala, also known as Veg Makhanwala is an adaptation of a classic North Indian dish Paneer Butter Masala. This dish tantalizes taste buds with its rich and creamy textured gravy that is flavored with aromatic spices.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Curry, Main Course
Cuisine North Indian
Servings 4 people

Ingredients
  

For Makhani Gravy

  • 2 medium Onion
  • 4-5 medium Tomato
  • 6 whole Cashews
  • 2-3 tbsps Peanuts
  • 2-3 tbsps Melon seeds
  • 2 numbers Cloves
  • 1 inch Cinnamon stick
  • 2 numbers Green cardamoms
  • 1 number Green chilly
  • 2-3 tbsps Curd (fresh and not sour)

For Curry

  • 1/4 cup Oil
  • 2-3 tbsps Butter
  • 1/2 tsp Cumin
  • 2 numbers Bay leaf
  • 1 small Onion (finely chopped)
  • 2 cups Mixed Vegetables
  • 1/2 tbsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 2-3 tsp Red chili powder
  • 1 tsp Kitchen king masala
  • 1 tsp Coriander powder
  • 1.5 cups Water (preferably hot)
  • 1/2 tbsp Dried fenugreek leaves
  • 2-3 tbsp Cream
  • 2-3 tbsp Coriander leaves
  • Salt to taste

Instructions
 

Making the Gravy

  • Take a heatproof bowl or a stainless steel container that fits well inside the pressure cooker. Add the ingredients – onion, tomatoes, peanuts, cashews, melon seeds, cloves, cinnamon stick, green cardamoms, and green chilli.
  • Pressure cook on medium heat for 4 whistles. Allow the pressure to release naturally before opening the lid.
  • Let the mixture cool down a bit. Meanwhile, wash and chop the mixed vegetables into bite-sized pieces. Set aside.
  • Then transfer it to a blender. Blend it into a smooth paste, add curd, and blend again. Strain if needed for a smoother texture.

Making the Curry

  • In the pan, heat oil and butter on medium flame.
  • Add cumin seeds and bay leaf. Let the seeds crackle.
  • Add the finely chopped onions and saute until translucent.
  • Add the chopped vegetables and saute for 1-2 minutes.
  • Add ginger-garlic paste and cook for a minute until the raw smell disappears.
  • Add turmeric powder and saute until the veggies are coated with yellow color.
  • Add red chili powder, kitchen king masala, coriander powder, and salt. Stir well and cook on low flame for 30 seconds.
  • Add the blended paste back to the pan. Stir and cook for a couple of minutes until the moisture reduces and the oil separates at the sides of the pan.
  • Add 1.5 cups of hot water and gently mix well.
  • Cover the pan with a lid and simmer on low flame until the veggies are completely cooked. Taste test and add seasoning and spice, if needed.
  • Open the lid and check the consistency of the curry. If it’s too thick, add a little more water and simmer for a couple of minutes.
  • Crush the kasuri methi leaves between your palms and add it to the gravy.
  • Pour in the cream and mix well. Let the gravy simmer for 3-4 minutes.
  • Finish off with a sprinkle of coriander leaves.
  • Dhaba style Veg Butter Masala is ready. Serve this indulgent dish with Indian flatbread or rice for a delightful meal.

Notes

Cut the vegetables into even-sized pieces.
Makhani gravy has more quantity of tomatoes.
Adjust the spice levels according to your taste preferences.
The addition of cream enhances the richness and creaminess of the dish. Add cream at the end of cooking and simmer gently to avoid curdling.
To add a chatpata flavor, add 1 tsp chat masala or 1 tbsp tomato ketchup.
 


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