Makhani, which literally means “with butter”, is a North Indian curry style known for its silky, tomato-based sauce enriched with cream and spices. In the vegetarian version, instead of meat, we use hearty, plant-based ingredients – think paneer, tofu, mixed vegetables, or even lentils – that soak up the flavors and turn into little flavor bombs.
Why is it so beloved?
- Texture: Creamy without being heavy, rich yet mellow.
- Flavor profile: Balances tangy tomatoes, warm spices, buttery richness, and just a touch of sweetness.
- Versatility: Works with almost any vegetarian protein or veggie.
- Comfort factor: Perfect with naan, roti, or steaming hot basmati rice.
Makhani Vegetarian Recipe
Here’s what we’re making:
A smooth, aromatic sauce made from slow-cooked tomatoes, onions, and spices, blended into a luxurious purée, enriched with butter and cream, and finished with a fragrant dusting of kasuri methi (dried fenugreek leaves).
This recipe serves 4 hungry people (or 6 if you’re serving it with lots of sides).
Ingredients Needed
For The Sauce Base
- 2 tablespoons unsalted butter (plus 1 tablespoon for finishing)
- 1 tablespoon neutral oil (prevents butter from burning)
- 1 medium onion, chopped
- 4 medium ripe tomatoes, roughly chopped
- 4-5 garlic cloves, smashed
- 1 inch ginger, sliced
- 2-3 green cardamom pods
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1-2 dried red chilies (adjust for heat)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color, not too spicy)
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 1 teaspoon salt (to taste)
- ½ cup water (adjust consistency later)
For The Main Body Of The Dish
- 250g paneer (cubed) or firm tofu (pan-seared for best texture)
- 2 tablespoons fresh cream (or coconut cream for vegan version)
- 1 tablespoon kasuri methi (lightly crushed between palms)
- 1 teaspoon sugar or honey (balances acidity)
Optional Garnishes
- Chopped cilantro (fresh coriander leaves)
- A swirl of cream on top
- Slivers of toasted almonds or cashews
Cooking Instructions
Step 1 – Build The Flavor Base
- Heat butter + oil in a heavy-bottomed pan over medium heat.
- Add cumin seeds, bay leaf, cardamom pods, and dried chilies – sauté until aromatic.
- Add onions and cook until translucent, about 6-7 minutes.
- Stir in garlic and ginger, cooking until fragrant (about 1-2 minutes).
Step 2 – Bring In The Tomatoes & Spices
- Add tomatoes, turmeric, Kashmiri chili powder, coriander powder, and salt.
- Cook uncovered until tomatoes break down and release their juices (about 10-12 minutes).
Step 3 – Purée The Sauce
- Remove bay leaf and cardamom pods (optional if you like very smooth sauce).
- Cool slightly, then blend into a smooth purée. For the silkiest texture, strain through a sieve.
Step 4 – Final Simmer
- Return the purée to the pan, add garam masala, sugar, and a splash of water to loosen.
- Simmer gently for 5 minutes.
Step 5 – Finish With Richness
- Stir in paneer/tofu, cream, crushed kasuri methi, and the last tablespoon of butter.
- Simmer for 2-3 minutes – just enough to heat through without overcooking the cream.
Step 6 – Serve Immediately
- Ladle over hot rice or pair with warm naan. Garnish with cilantro and cream swirls.
Ingredient Science Spotlight
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Kashmiri Red Chili Powder
This is your secret weapon for that restaurant-style deep red-orange color without too much heat. It’s less spicy than regular chili powder, so you can be generous.
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Kasuri Methi (Dried Fenugreek Leaves)
Adds an earthy, slightly bitter, nutty flavor that defines Makhani. Always crush it between your palms before adding – this releases its essential oils.
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Butter + Oil Combo
Butter alone burns quickly. Adding oil increases its smoke point, letting you sauté spices without scorching the butter.
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Tomatoes
They bring acidity and body. Cooking them long enough to break down and mellow is key – undercooked tomatoes will make your sauce taste sharp and raw.
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Sugar/Honey
Balances tomato acidity and makes the spices pop. It’s not about making it sweet – it’s about rounding the edges.
Expert Tips
- For the creamiest sauce: Blend, strain, and then simmer – don’t skip the straining step.
- Protein swap: Try chickpeas, roasted cauliflower, or mushrooms for a different texture.
- Heat control: Add chili powder in stages and taste as you go; Makhani should be mildly spiced, not fiery.
- Make ahead: The sauce can be made up to 3 days ahead; just reheat and add cream before serving.
- Pan-sear paneer/tofu: Browning the cubes before adding gives a slight crispness and prevents them from falling apart in the sauce.
Recipe Variations
- Vegan Makhani: Use coconut cream and vegan butter. Tofu, chickpeas, or even jackfruit work beautifully here.
- Mixed Veg Makhani: Add blanched carrots, peas, and beans for a colorful and nutrient-rich version.
- Makhani Dal: Use cooked whole urad dal (black lentils) or kidney beans to create a comforting dal makhani variation.
- Nut-Enriched: Blend soaked cashews with the tomatoes for extra creaminess without dairy.
Final Words
This dish is a celebration of balance – spice and cream, tang and sweetness, richness and lightness. Once you make it from scratch, you’ll see why restaurant versions just don’t compare. Your kitchen will smell like an Indian street market in the best possible way, and the taste will linger long after the last bite.
FAQs
What Is A Makhani Vegetarian Recipe?
A makhani vegetarian recipe refers to a vegetarian version of the traditional ’makhani’ dish, which is typically made with paneer (Indian cottage cheese), vegetables, or legumes, cooked in a rich, creamy tomato-based sauce with a blend of aromatic spices. It’s a popular dish in Indian cuisine, often served with naan or rice.
Can I Make Makhani Vegetarian Without Cream?
Yes, you can substitute cream with alternatives such as coconut cream, cashew cream, or blended tofu for a lighter version. The cream gives the dish its richness, so choosing a substitute that provides a similar texture is key.
What Vegetables Can I Use In A Vegetarian Makhani Recipe?
Common vegetables used in vegetarian makhani include bell peppers, cauliflower, peas, carrots, potatoes, and spinach. Some variations also include mushrooms or zucchini. The vegetables should be tender but not overcooked to maintain their texture.
What Spices Are Essential For Making Makhani Vegetarian?
The essential spices for a makhani vegetarian recipe include garam masala, turmeric, cumin, coriander, red chili powder, and kasuri methi (dried fenugreek leaves). Additionally, a pinch of sugar and a touch of honey or jaggery are often used to balance the acidity of the tomatoes.
Can I Use Store-bought Tomato Puree For Makhani?
Yes, store-bought tomato puree can be used for convenience, but using fresh tomatoes will give a more vibrant, rich flavor. If using store-bought puree, consider adding a pinch of sugar to balance the tanginess of the tomatoes.
Is Makhani Vegetarian A Spicy Dish?
Makhani vegetarian can be made as spicy or mild as you prefer. The base of the dish tends to be on the creamy, slightly sweet side, and the level of heat depends on how much chili powder or green chilies you use in the recipe.
Can I Make Makhani Vegetarian With Tofu Instead Of Paneer?
Yes, tofu is a great substitute for paneer in a vegetarian makhani recipe. It will absorb the flavors of the sauce and provide a similar texture. For best results, use firm tofu and press it to remove excess water before cooking.
What Is The Best Way To Serve Makhani Vegetarian?
Makhani vegetarian is best served with Indian bread like naan, roti, or paratha. It also pairs beautifully with steamed basmati rice or jeera rice. For a more indulgent meal, it can be served with a side of raita or a fresh salad.
How Can I Make My Makhani Vegetarian More Creamy?
To make the dish creamier, you can increase the amount of cream, use cashew paste, or add blended coconut milk. Cashews, when soaked and blended, provide a rich, creamy texture without the heaviness of dairy.
Can Makhani Vegetarian Be Made Ahead Of Time?
Yes, makhani vegetarian can be made ahead of time. In fact, the flavors develop more as it sits. Simply refrigerate the dish once cooked, and reheat it gently on the stove before serving. You might need to add a splash of water or cream to adjust the consistency.