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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
Sauté the Vegetables
Prepare the Makhani Gravy Base
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 426.38 calories per serving with 11.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Blend and Strain for a Silky Gravy
Assemble the Final Dish
Garnish and Serve
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.
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.
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.
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.
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.
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.
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.
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.
Subz Makhanwala can be part of a balanced diet. It is rich in vitamins and fiber from the mixed vegetables. However, it is also high in fat and calories due to the use of butter, cream, and cashews. For a healthier version, you can reduce the amount of butter and cream or use a low-fat alternative.
Yes, you can. The gravy base can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply heat the gravy, add the freshly sautéed vegetables and paneer, and finish with cream and spices.
Store leftover Subz Makhanwala in an airtight container in the refrigerator for up to 3 days. The gravy may thicken upon cooling; you can add a splash of water or milk while reheating to adjust the consistency.
The vibrant red color comes from using ripe, red tomatoes and Kashmiri red chili powder, which is known for its color rather than intense heat. If your tomatoes are not very red or you used a different chili powder, the color might be more orange or brown, but the taste will still be delicious.
Yes, for a Jain or Satvik version, you can omit the onion and ginger-garlic paste. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil/butter at the beginning and slightly increase the amount of other spices.