Vegetable Makhanwala Curry Recipe - Serves 4

Vegetable Makhanwala Curry Recipe

508 calories each serving (706 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild


250g (9 oz) potatoes (2 medium potatoes), peeled and cut into 1cm (1/2 inch) cubes
100g (4 oz) green beans (runner beans), cut into 2.5cm (1 inch) pieces
100g (4 oz) cauliflower florets (about 8 or 9 florets)
100g (4 oz) carrot (1 medium carrot), peeled and cut into 0.5cm (1/4 inch) cubes
1 cup (110g or 4 oz) frozen peas
2 tablespoons (28g or 1 oz) plain flour
1 cup (250ml or 9 fl oz) milk
1 cup (250ml or 9 fl oz) fresh cream
3 tablespoons (45ml) vegetable oil
2 medium onions, peeled and finely chopped
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) salt


Parboil the potatoes by boiling a small saucepan of water, adding the potato cubes and bringing the water back to the boil, reducing the heat a little, gently boiling for 5 minutes, draining and setting aside
Parboil the runner (green) beans for 5 minutes, the same way as for the potatoes
Parboil the cauliflower florets for 5 minutes, the same way as for the potatoes
Parboil the carrot cubes for 5 minutes, the same way as for the potatoes
Add the peas (from frozen) to a small saucepan of boiling water, bring back to the boil, lower the heat a little, gently boil for 2 minutes, drain and set aside
Mix the flour, milk and cream in a medium bowl and set aside
Heat the oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Saute the onion until it is soft and golden but not browned (4-9 minutes), stirring often
Reduce the heat to medium, add all of the cooked vegetables (potatoes, beans, cauliflower, carrots and peas), mix well and saute for 5 minutes, stirring often (add a little hot water if the curry gets too dry)
Remix the milk and cream and flour mixture that you made earlier and add it to the frying pan
Add the chilli powder and salt and mix well
Bring the frying pan contents to a simmer, reduce the heat to low, cover and cook for 10 minutes, stirring now and again
Serve hot

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Recipe submitted on 11 August 2009

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