Vegetable Makhani?>4.3/5 (Based on ">394 reviews)
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)
Our 20 minute recipe
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.
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).
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.
Serve the Vegetable Makhani over rice with the salad on the side (if having)
Vegetable Makhani Reviews
BASED ON 61 reviews