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Do you love the rich, creamy flavors of a classic Makhni gravy but wish it was a little lighter on the guilt? You're in for a treat! Today, we're taking this beloved Indian curry and giving it a healthy, mild makeover. This recipe for Low-Fat, Mild Mixed Vegetable in Makhni Gravy is all about enjoying the creamy, tomato-based goodness you love, but with a few simple tweaks that make it wholesome and perfect for a light, satisfying meal. Get ready to indulge in a dish that's both comforting and conscious!
Today, we're diving into a dish that's a true celebration of textures and tastes: Mixed Vegetable in Makhni Gravy. This isn't just any ordinary curry; it’s a creamy, buttery, and slightly sweet sensation that perfectly coats a colorful medley of fresh vegetables. Forget the takeout menu, because with a few simple steps, you can recreate this restaurant-quality Indian classic right in your own kitchen. Let's get cooking!
Makhni gravy is a rich, creamy, and mildly sweet Indian curry base. The name "makhni" comes from the Hindi word for butter, "makhan," which is a key ingredient. The gravy is famously known for its vibrant reddish-orange color and smooth, velvety texture.
The foundation of a good makhni gravy is a puree of tomatoes, onions, ginger, and garlic, often cooked with whole spices like cinnamon, cardamom, and cloves. But as I wanted pure home style gravy, I avoided to add whole spices. To achieve its signature creaminess and subtle sweetness, cashews or other nuts are blended into the base, and a generous amount of butter and fresh cream are added at the end. Again I avoided it to cut the fat portion. Some recipes also use a touch of honey or sugar to balance the tanginess of the tomatoes.
A key to making a restaurant-style makhni gravy at home is to strain the blended puree to remove any fibrous bits, resulting in an exceptionally smooth consistency. This versatile base can be used to create a variety of classic dishes, including Paneer Makhani, Dal Makhani, and of course, Mixed Vegetable in Makhni Gravy.
And there you have it—a delicious, satisfying meal that proves you don't have to sacrifice flavor for health. This lighter take on Mixed Vegetable in Makhni Gravy delivers all the creamy, comforting goodness you crave without the heaviness. It's a perfect weeknight dinner, a crowd-pleaser for any gathering, and a testament to the fact that healthy eating can be truly joyful. Give this recipe a try, and let me know in the comments how you liked it! Happy cooking! Enjoy 😊 😋
Preparation time - 10 minutes
Cooking time - 10 to 12 minutes
Serves - 2 persons
Ingredients to make Mixed Veggies in Creamy Makhni Gravy:
For vegetables:
1/2 cup paneer cubes
3 tablespoon chopped onion
3 tablespoon chopped capsicum
3 tablespoon chopped and par boiled french beans
3 tablespoon chopped and par boiled carrots
2 teaspoons oil
Salt to taste
1 teaspoon kitchen king masala
For makhani gravy:
1 tablespoon oil
1 tablespoon butter
1 teaspoon cumin seeds
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped tomato
2 tablespoon cashew
2 tablespoon melon seeds
1 tablespoon kasuri methi (dry Fenugreek leaves)
Salt to taste
1 teaspoon turmeric powder
2 tablespoon kashmiri red chilli powder
1 tablespoon cumin coriander powder
1 teaspoon kitchen king masala
Method to make Mixed Veggies in Creamy Makhni Gravy:
For vegetables:
Heat oil in a pan, add all vegetables and paneer one by one and mix well.
Add salt and kitchen king masala to it. Mix well and saute for 2 minutes. Keep a side.
For makhani gravy:
- Heat oil and ghee in a pan. Add cumin seeds in it and let them crackle.
- At this stage add onion, ginger and garlic to it. Mix well and cook for minimum 2 minutes.
- Add cashews and melon seeds to it. Cook for 2 minutes again. Now it's time to add chopped tomatoes. Cook until tomato became soft.
- Add kasuri methi and all dry spices to it. Add 1/4 cup water to avoid burning of spices and cook well. Make sure to cook everything at medium flame.
- Let it cook at room temperature. When cool churn to smooth paste.
- For better result, strain it from stainless steel strainer.
- In the same pan add ready gravy again. And cook for 2 minutes. Add water to set consistency.
- Add ready vegetables and paneer to it. At this stage add some grated paneer for richness.
- Transfer it to serving bowl and garnish with grated paneer.
- Serve piping hot Mixed Veggies in Creamy Makhni Gravy with butter naan, garlic naan, roti etc.
Tips:
- You can add or omit your choice of vegetables.
- At the time of serving cream can be added for making it more rich and creamy.
