RECIPE: Microwave Veg Makhanwala with Mushroom

This is a quick and simple recipe for Veg Makhanwala with Mushrooms. The dish consists of a creamy, mildly spiced gravy containing various mixed vegetables and mushrooms. The dish goes well with any rice dish, pulao or rotis, naans etc. 
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This was my first ever attempt at Veg makhanwala and I was quite pleased with the results. It is based on a recipe that I found stashed among my mother's collection of recipes from all those old newspapers! I have used peas, carrots and mushrooms in this recipe (because that was what was at hand!) but it would taste just as good with any other vegetables of your choice. 
The dish goes well with any mildly flavoured rice or pulao and can also be served with rotis, chapatis, naans or parathas. We enjoyed it as a side dish to this delicious Prawn pulao.


Vegetables: 200 gms mushrooms, 200 gms frozen peas*, 100 gm carrot, I large capsicum
2 medium onions (chopped)
1 tbsp broken cashewnuts
1 tsp ginger-garlic paste
1 tbsp poppy seeds
2-3 green chillies
4 medium tomatoes (pureed)
2 tsp red chilli powder
2 tbsp corriander powder
1 tbsp kasuri methi
1 tsp garam masala powder
2 tbsp ghee
2 tbsp fresh cream
salt to taste.


  1. Prepare the vegetables as follows:                                                                                         
    • Wash and chop the Mushrooms, apply a pinch of turmeric. Heat some oil in a pan and saute the Mushrooms till they turn light golden-brown. Keep aside.
    • Boil and chop the carrots, defrost the peas and de-seed and chop the capsicum.
  2. Grind together the onions, cashewnuts, poppy seeds, ginger-garlic paste and green chillies to get a fine smooth paste. 
  3. In a Micro cooker, take ghee and add to it the above paste. Micro high for 2 minutes. Add to this the kasuri methi and micro high for 1 minute.
  4. Add the tomato puree, red chilli powder, corriander powder and mix well. Micro on high for 1 minute.
  5. Next, add  the salt, prepared vegetables, some water(if required) and micro high for 4 minutes.
  6. Stir in the fresh cream and mix it well into the gravy. Add the garam masala and mix well. 
  7. Serve hot garnished with corriander leaves.
*If dried peas are used, soak them overnight and partially cook them first

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