To make the makhani gravy set a deep pan over high flame & once it gets hot, add in the oil & let it get hot as well.

Further add all the whole spices & onions, stir & cook for a minute over high flame & then add tomatoes, coriander stalk & all the remaining ingredients of the makhani gravy then stir well & cook over high flame for a minute or two.

Then add hot water till the surface of the tomatoes then cover & cook over low flame for 15-20 minutes.

While the makhani gravy is cooking, set a pan or a wok over high heat on the side to toss the veggies & once the pan gets hot add oil & then add the cumin seeds & let them crackle.

Further add cauliflower, carrot & stir once, then add salt & a splash of hot water then cover & cook for 2-3 minutes over medium flame.

Once cauliflower & carrot are cooked add french beans, green peas & capsicum, cook all the veggies over high flame briefly then transfer all the veggies into a bowl & keep them aside.

Now check the makhani gravy, the tomatoes should become mushy & cooked all the way through, switch off the flame & cool down the mixture completely.

Transfer the makhani mixture into a mixer grinder jar, add water as required & grind it into a fine paste.

For the final cooking, set a kadhai or a wok over high flame then add oil & butter.

Once the oil gets hot add ginger, garlic & green chilli, stir & cook for a minute.

Further lower the flame & add kashmiri red chilli powder & strain the makhani paste into the wok/kadhai using a sieve, make sure you add some water into the jar & transfer all the remaining gravy, stir well & cook the makhani gravy for 4-5 minutes.

Further add the cooked veggies, stir well & cook the veggies in the gravy for 3-4 minutes, then taste & adjust the salt & sweetness according to your preference, I just add a teaspoon of honey, you can add more or less & can also substitute it with sugar.

Lastly add fresh cream, roasted kasuri methi powder, garam masala, fresh coriander & some more butter & stir well.

Your delicious restaurant stlye veg makhanwala is ready.