With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Originally known as “butter chicken”, where this dish was traditionally done with tandoori chicken, you can get a similar “tandoori” effect with roasted broccoli (or cauliflower) which creates a great texture and nuttiness for the curry, which is then finished with butter and garnished with fenugreek leaves.

Cook our delicious Vegetable Makhani in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Vegetable Makhani. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Butter Chicken Spices pot, a Makhani Curry Paste pot and a Fenugreek Leaves pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Vegetable Makhani in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Butter Chicken Spices
  • Makhani Curry Paste
  • Fenugreek Leaves

Your shopping list for 2 servings:

  • 1 broccoli
  • 120g Basmati rice
  • 1 large onion
  • 300g passata
  • 50ml double cream
  • 15g butter (from cupboard)
  • half a cucumber (optional)
  • 1 tomato (optional)
  • 200g tinned chickpeas (optional)
READ MORE

Our 20 minute recipe

  1. Roast the broccoli

    Heat the oven to 200C/fan 180C/gas 6.

    Mix the broccoli with a little oil and the BUTTER CHICKEN SPICES on a baking tray and cook in the oven for 1 -20 mins, or until charred and tender.

    Meanwhile cook some rice according to packet instructions.

  2. Make the curry base

    Heat 1 tbsp of oil in a large pan over a medium-high heat and add the onions. Fry for 5-7 mins until they start to go golden.

    Add the MAKHANI CURRY PASTE and mix well, then stir through the passata.

    Add the chickpeas (if using).

    Bring it to a gentle boil and let it simmer gently until the broccoli in the oven is done. While you’re waiting, you can prepare your cucumber and tomato salad (if having).

  3. Finish the curry sauce

    Transfer the broccoli to the curry, then sprinkle in the FENUGREEK LEAVES and stir together.

    Turn down the heat to low and add the butter and the cream. Stir well, letting the butter melt into the sauce, making it glossy.

  4. Serve

    Serve the Vegetable Makhani over rice with the salad on the side (if having)

READ MORE

Vegetable Makhani Top Reviews

Mark - 8th July 2020

A new favourite I think. Tasty, vibrant and filling. The crisp nuttiness of the broccoli comlimented by a rich creamy sauce. Delicious....

Jessica - 6th July 2020

Ok, so I did this with chicken in the end but it was amazing.

Jessica - 6th July 2020

Ok, so I did this with chicken in the end but it was amazing.

Zoe - 6th July 2020

Zoe - 6th July 2020

Philip - 5th July 2020

Vegetable version of this one, I liked how the broccoli held in the spice rub and you get a little burst of it as you go.

Philip - 5th July 2020

Vegetable version of this one, I liked how the broccoli held in the spice rub and you get a little burst of it as you go.

Ross - 3rd July 2020

Add more cream and butter for a richer flavour

Samantha - 3rd July 2020

Didn’t use butter and used dairy free cream

Roxanne - 2nd July 2020

Really surprised by this dish, it was delicious and really filling. Great flavours in the sauce

Roxanne - 2nd July 2020

Really surprised by this dish, it was delicious and really filling. Great flavours in the sauce

Roxanne - 2nd July 2020

Really surprised by this dish, it was delicious and really filling. Great flavours in the sauce

Roxanne - 2nd July 2020

Really surprised by this dish, it was delicious and really filling. Great flavours in the sauce

Lana - 30th June 2020

Delicious

Lana - 30th June 2020

Delicious

Gwen - 30th June 2020

I think simplycook is converting me to curry! We used cannellini beans as we hadn't chickpeas and added a courgette that was in the fridge

Gwen - 30th June 2020

I think simplycook is converting me to curry! We used cannellini beans as we hadn't chickpeas and added a courgette that was in the fridge

Sophie - 28th June 2020

Don't usually get excited about a pasta dish but this was pretty yummy and easy to make. Used Asparagus instead of brocoli and added spinach as had some that needed using. Worked well.

Tanya - 26th June 2020

Incredible! I loved this. And my partner who dislikes vegetarian food - loved it and 'didn't even miss meat' So creamy, such a nice recipe. Some delicate and subtle flavours as well as some bold and bright flavours. Really enjoyed it.

Katie - 25th June 2020

Not too sure about this one!

READ MORE

Claim your £3 trial box containing 4 recipe kits, including Vegetable Makhani

CLAIM YOUR £3 TRIAL BOX