Makhani Gravy

March 18, 2014

Basic makhani gravy, is creamy and buttery. The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines. The sour taste of tomatoes is balanced by the use of cream and tomato ketchup. Makhani gravies are an all-time favorite on the menus of almost all restaurants. This gravy can be made well in advance or this can be frozen in the deep freezer for a month.

All makhani gravy recipes can be made, like Paneer Pasinda or Paneer Makhanwala, Vegetable Makhanwala & Butter Chicken etc. To make a sabzi just add 1/2 cup gravy to any of the recipes and water to adjust the consistency.

3 large tomatoes chopped
3 large onions chopped
8 - 10 cashew nuts
1 tablespoon butter + 1 tablespoon Oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 Inch piece ginger chopped
4 flakes garlic chopped
3 Kashmiri chilies
2 cloves
1 Inch piece cinnamon
2 peppercorns
1 Brown cardamon split open
1 green cardamon
1 teaspoon kasuri methi
1 teaspoon tomato ketchup
1 teaspoon Kitchen King masala
salt to taste

In a pressure pan heat oil, butter add the onions and fry till translucent, add all the other ingredients and fry well, cover and take one whistle then reduce the flame and cook it for 5 minutes. Switch off the gas, when cooled open the pan and grind this to a fine paste. Your Makhani gravy is ready. Store and use whenever required. Whenever you use this gravy addd 2 tablespoons of fresh cream to the dish to give it a creamy and midly sweet taste.

Note: Do not add any water to this gravy, the water content in the tomatoes is sufficient to cook it.

Labels: Basic Gravy, Masalas, Vegan. 

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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