Aloo Makhani Recipe | Potato in Makhani Sauce recipe with step-by-step pictures and instructions. Aloo Makhani is creamy and delicious gravy made with potatoes. Potatoes are cooked in rich makhani sauce. Makhani gravy is a tomato-based creamy gravy popular in North India especially Punjab.
Cream and butter is the key ingredient in making the makhani sauce. Once you have the gravy ready, you can add any vegetables, paneer, or meat. When you are cooking in bulk for guests or parties, you can make the base makhani sauce well ahead and make delicious gravy easily. This goes well with jeera rice, phulkas, naan, or any flatbread.
Some other gravy recipes from the blog
How to make Aloo Makhani with step by step pictures
Wash and cube the potatoes and boil them till just cooked.
Slightly roast the potatoes in 1 tbsp oil and keep it aside
Wash and slit the tomatoes.
Take water in a pan and boil it nicely.
Add slit tomatoes, cashews in boiling water and blanch them for 4-5 minutes.
Allow it to cool down and remove the skin of tomatoes. Reserve the water used for boiling.
Take tomatoes and cashews in blender and grind to smooth paste.
Heat oil and 1/2 tbsp butter and add bay leaves, cinnamon and cloves.
Then add ginger garlic paste and saute for 1 minute.
Then add the tomato cashew puree
Next add red chilli powder, turmeric powder, garam masala, salt, and sugar.
Add the reserved water and mix. Close the lid and allow it to boil for 10 minutes till it is thick and creamy.
Then add the roasted potatoes to it.
Then add 1 tbsp of butter and boil for 2-3 minutes.
Finally garnish with Kasuri methi, cream, and switch off the flame.
Creamy aloo makhani is ready.
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