Vegetable Makhanawala: A Goan-Inspired Creamy Delight!
This Vegetable Makhanawala is a rich and flavorful vegetarian Indian curry, inspired by the culinary delights of Goa. The dish is characterized by its creamy, buttery tomato sauce and a mix of tender vegetables such as potatoes, carrots, green beans, cauliflower, and peas. It is best served with a garnish of fragrant coriander, adding a fresh and aromatic touch to the meal.
Details
| Course | Main Course |
|---|---|
| Cuisine | Indian (Goan) |
| Servings | 4-6 people |
| Preparation Time | 20 minutes |
| Cooking Time | 30-35 minutes |
| Calories | Approximately 400-500 per serving |
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (potatoes, carrots, green beans, cauliflower, peas) | 800g, chopped into 4–5cm pieces |
| Ghee | 50g |
| Medium onion | 1, sliced |
| Garlic | 25g / 5 cloves, finely crushed |
| Ginger | 25g / 5cm, finely grated |
| Tomato passata | 400g |
| Kashmiri chilli powder | 1 tsp |
| Ground coriander | ½ tsp |
| Ground cumin | ½ tsp |
| Ground cinnamon | ½ tsp |
| Turmeric | ¼ tsp |
| Garam masala | ½ tsp |
| Desiccated coconut | 1 tsp |
| Salt | 1½ tsp |
| Cashew nuts | 25g |
| Caster sugar | ½ tsp |
| Natural yogurt | 75ml |
| Double cream | 4 tbsp |
Method
- Cook the potatoes and carrots separately in boiling salted water for 10 minutes or until just tender, then drain.
- For the sauce, heat the ghee in a heavy-based saucepan or karahi over a medium heat. Add the onion and fry for 10 minutes until softened and golden, then stir in the garlic and ginger and fry for 1 minute.
- Stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt, and 100ml water, and simmer for a further 10 minutes.
- In a mini food processor, or using a pestle and mortar, blend the cashew nuts to a paste with 2 tablespoons of water. Stir this into the sauce, followed by all the vegetables, apart from the potatoes, another 100ml water, and simmer for 10 minutes until the vegetables are cooked through.
- Stir in the potatoes, sugar, yogurt, and cream and cook for a further 2-3 minutes.
- Garnish with coriander and serve.
Special Note
This Vegetable Makhanawala holds a special place in my culinary journey, as it reminds me of the rich and diverse flavors of Goan cuisine. The name ‘Makhanawala’ itself, meaning ‘with lots of butter and cream,’ hints at the indulgent and creamy nature of this dish. Each time I prepare it, I am transported back to the vibrant culinary scene of Goa, where such dishes are cherished for their depth of flavour and comforting warmth.
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