Vegetable Makhanwala, Jain Recipe
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 50380 times
The buttery taste and luscious mouth-feel of the gravy makes Vegetable Makhanwala an ever-popular favourite. It is an item that features on the menu of most restaurants and in wedding spreads as well – and has earned a good share of fame across the world.
Here we present Vegetable Makhanwala with a few Jain-friendly twists. We have done away with root veggies and used cabbage instead of onions.
The result is a recipe that is as good as the original but absolutely acceptable for Jains. Enjoy this yummy vegetable preparation with phulkas , rotis or naan
You can also try other Jain recipes like the Jain Pav Bhaji and the French Beans Foogath .
- Combine all ingredients in a mixer and blend till smooth. Keep aside.
- Heat the butter in a deep non-stick pan, add the cabbage and sauté on a medium flame for 1 minute.
- Add the prepared tomato mixture, garam masala, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||1080.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||39.4 mg|
|Folic Acid||44.7 mcg|
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