Vegan Vegetable Makhini

Going on a Plant-based diet does not mean that you have to give up on really delicious, rich food. So, here is a recipe that ticks all the boxes of a good Makhini. This Veggie Makhini is the ultimate plant based alternative to one of the dishes loved by one and all. 


  • 4 tomatoes
  • Fistful cashews
  • 4 pieces of black peppercorn,
  • 3 pieces of clove,
  • 1 black cardamom,
  • 3 green cardamom,
  • 1 Indian Bay leaf
  • Salt
  • Sugar
  • 3 green chillies
  • 1 teaspoon of ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon Ground spices (Garam masala)
  • Coconut cream
  • Dried fenugreek
  • Veggies of your choice (diced into bite sized cubes)-1 cup



  • For the pre prep, Start by chopping the tomatoes and add these in a pressure cooker along with cashews.
  • Meanwhile, start off by adding spices and measuring the rest of the ingredients.
  • Add salt. sugar and cook the whole mixture up to five whistles
  • Once the tomato puree is cooked, blend this all in a mixture.
  • Preparation of gravy
  • Add tomatoes, cashews, black peppercorn, clove, cardamoms, salt, sugar, tez patta (Indian bay leaves) in a pressure cooker. Cook until five whistles. Blend these to a paste.
  • Heat oil in a vessel, add three slit green chillis, ginger garlic paste and cook it for a while.
  • Add red chilli powder in the vessel and at 3 seconds later add some water to give gravy a good red colour. Add the tomato paste to it.
  • Add salt, sugar for seasoning, garam masala powder to the cooking vessel. Add some coconut cream to the mix.
  • To make the veg makhni, add the veggies to the gravy and cook until tender.
  • Garnish the gravy with fenugreek fried leaves (kasuri methi) Let the gravy cook for a while.
  • Serve it hot and let them wonder if it is as tasty as the conventional makhni gravy…!







.hero--full-height { max-height: 500px; }