🍛 Curry · Level 1
Veg Makkhan Wala
Mixed vegetables in the makhani sauce — butter, tomato, cream. The same technique as dal makhani and butter chicken applied to vegetables. Rich, mild, crowd-pleasing.
Mixed vegetables in the makhani sauce — butter, tomato, cream. The same technique as dal makhani and butter chicken applied to vegetables. Rich, mild, crowd-pleasing.
Makkhan means butter — makkhan wala dishes use the makhani sauce technique (butter, tomato, cream, kasuri methi) as the base. The technique is the constant; the protein or vegetable is the variable. Veg makkhan wala applies this rich, mild sauce to seasonal mixed vegetables — typically cauliflower, potato, peas and carrot. The vegetables are par-cooked before adding to the sauce to avoid over-reducing the makhani base while waiting for raw vegetables to cook.
Heat butter and oil. Add onion, ginger-garlic. Cook 10 minutes. Add tomatoes, Kashmiri chilli, coriander, sugar. Cook high until oil separates — 10 minutes. Cool, blend smooth, sieve.
The butter-oil combination raises the smoke point above pure butter while retaining butter milk solid Maillard flavours. Sieving the blended sauce removes tomato skin and seed fragments that create grittiness in the final dish.
Return sauce to pan. Add par-cooked vegetables and raw capsicum. Simmer 5 minutes. Add cream, kasuri methi and garam masala. Simmer 3 more minutes on low. Season.
Par-cooking the dense vegetables prevents them from needing extended sauce cooking time. Adding capsicum raw at this stage ensures it retains its crunch — the 5-minute simmer is just enough to heat it through without collapsing its cell walls.