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.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the vegetables
Boil the mixed vegetables in a pot (about 3L or larger) with roughly 2L of salted water for 4 minutes, until just tender when pierced with a fork. Drain well.
- 500g mixed vegetables
- 2L water
- 1 tbsp salt
✅ Done when: vegetables are just tender when pierced with a fork
Make the butter-tomato sauce
In a large pan (24-26cm), melt half the butter with the oil over medium heat and cook the onion for 5 minutes, stirring often, until soft and translucent. Add the ginger-garlic paste, canned tomatoes, cashews and chili powder, and simmer over medium-low heat for about 12 minutes, stirring now and then, until thick and no longer smelling of raw tomato, then blend until smooth.
- 20g butter
- 1 tbsp oil
- 1 onion
- 1 tbsp ginger-garlic paste
- 400g canned tomatoes
- 30g cashews
- 1½ tsp
✅ Done when: sauce is thick, smooth and no longer smells of raw tomato
Simmer
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Finish
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Boil the vegetables
Boil the mixed vegetables in a pot (about 3L or larger) with roughly 2L of salted water for 4 minutes, until just tender when pierced with a fork. Drain well.
- 500g mixed vegetables
- 2L water
- 1 tbsp salt
✅ Done when: vegetables are just tender when pierced with a fork
Make the butter-tomato sauce
In a large pan (24-26cm), melt half the butter with the oil over medium heat and cook the onion for 5 minutes, stirring often, until soft and translucent. Add the ginger-garlic paste, canned tomatoes, cashews and chili powder, and simmer over medium-low heat for about 12 minutes, stirring now and then, until thick and no longer smelling of raw tomato, then blend until smooth.
- 20g butter
- 1 tbsp oil
- 1 onion
- 1 tbsp ginger-garlic paste
- 400g canned tomatoes
- 30g cashews
- 1½ tsp
✅ Done when: sauce is thick, smooth and no longer smells of raw tomato
Simmer
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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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