Buttery Mixed Vegetables (Sabzi Makhani)
Cauliflower, carrots, beans and peas simmered in a silky, tangy-sweet tomato-butter sauce — the vegetarian answer to butter chicken.
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Start your free weekContinue with free accessBlanch the vegetables
Boil the vegetables in salted water for 4 minutes until just tender. Drain.
Make the makhani sauce
Melt half the butter with the oil, cook the onion for 5 minutes, add the ginger-garlic paste, tomatoes, cashews and chili and simmer for 12 minutes. Blend until velvety smooth.
Simmer
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Finish
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Blanch the vegetables
Boil the vegetables in salted water for 4 minutes until just tender. Drain.
Make the makhani sauce
Melt half the butter with the oil, cook the onion for 5 minutes, add the ginger-garlic paste, tomatoes, cashews and chili and simmer for 12 minutes. Blend until velvety smooth.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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The Story Behind the Dish
'Makhani' means buttery, and the makhani sauce of tomatoes, butter and cream was made famous by Delhi's butter chicken. Restaurants soon applied the same luscious sauce to paneer, dal and mixed vegetables.
This vegetable version is a staple of North Indian restaurant menus and wedding buffets.
⭐ Why It's Famous
Rich, mild and colourful, sabzi makhani makes vegetables the star of the table.
💡 Fun Fact
A small pinch of sugar is the restaurant secret that balances the tomatoes' acidity in makhani sauce.
Delhi restaurant cuisine
28.64°N, 77.22°E
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