Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy

Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy
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Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy recipe with step by step pictures and instructions. Makhani gravy is tomato based creamy gravy popular in North India especially Punjab.  Cream and butter is the key ingredient in making the makhani sauce. It is also called as red gravy. It forms the base for many exotic dishes like Paneer Makhani, Veg Makhani, butter chicken etc. 

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This gravy is so rich and creamy with the addition of cashews and cream. When we have the base gravy ready, dishes can be made quickly. These are freezer friendly and you can make it in bulk and use them when required. Monday again and theme for this week in FoodieMondaybloghop group is #256DesiBaseCurries suggested by Preethi. She wanted us to showcase the curry who forms the base for many recipes. You should check out onion coconut curry base and other interesting recipes from Preethi’s blog. 

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Do try and let me know your feedback. You can also try the below recipes

Vatha Kuzhambu

Tomato Kuzhambu

Spinach Kootu

One pot Tiffin Sambar

Onion Tomato Masala

Quick Besan Curry

Tiffin Sambar

Mushroom Curry

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Yields 1/5 cups

Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy

Makhani gravy is tomato based creamy gravy popular in North India especially Punjab. 

5 minPrep Time

15 minCook Time

20 minTotal Time

Recipe Image
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5 based on 8 review(s)

Ingredients

  • Tomato 4 medium
  • Cashews 10-12
  • Oil 1 tbsp
  • Butter 1.5 tbsp
  • Bay leaf 2
  • Cloves 2
  • Cinnamon small stick
  • Ginger garlic paste 2 tsp
  • Cream 1 tbsp optional
  • Salt as required
  • Sugar 1 tsp
  • Red chilli powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Kasuri Methi 2 tsp

Instructions

  1. Wash and slit the tomatoes.
  2. Take water in a pan and boil it nicely.
  3. Add slit tomatoes, cashews in boiling water and blanch them for 4-5 minutes.
  4. Allow it to cool down and remove the skin of tomatoes. Reserve the water used for boiling.
  5. Take tomatoes and cashews in blender and grind to smooth paste.
  6. Heat oil and 1/2 tbsp butter and add bay leaves, cinnamon and cloves.
  7. Then add ginger garlic paste and saute for 1 minute.
  8. Then add the tomato cashew puree
  9. Next add red chilli powder, turmeric powder, garam masala, salt and sugar.
  10. Add the reserved water and mix.
  11. Close the lid and allow it to boil for 10 minutes till it is thick and creamy.
  12. Then add 1 tbsp of butter and boil for 2-3 minutes.
  13. Finally garnish with kasuri methi, cream and switch off the flame.
  14. Creamy makhani sauce is ready.

Notes

Use ripe red tomatoes for the gravy.

You can filter the puree to make it silky smooth

If you are planning to freeze and use it later, don't add cream to it. You can add while making the recipe.

It stays good up to 1-2 months in freezer.

Use kashmiri chilli powder to give nice red color. In restaurants they will use pinch of red food color.

Kasuri methi adds nice flavor to the dish so don't skip it.

Cream and sugar will balance the sourness from tomatoes. Adjust according to your preference.

You can add onions along with tomatoes

Nutrition

Calories

1057 cal

Fat

91 g

Carbs

52 g

Protein

22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
383
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How to make Basic Makhani Gravy with step by step pictures

Wash and slit the tomatoes.

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Take water in a pan and boil it nicely.

basic_makhani_gravy - 110277726_675056060022377_5889851595326124772_n

Add slit tomatoes, cashews in boiling water and blanch them for 4-5 minutes.

basic_makhani_gravy - 115794065_215769899662619_4633020308947900295_n

Allow it to cool down and remove the skin of tomatoes. Reserve the water used for boiling.

basic_makhani_gravy - 114714018_338609690463748_7418418678105281558_n

Take tomatoes and cashews in blender and grind to smooth paste.

basic_makhani_gravy - 109809649_328639064804020_6572614934541833249_n

Heat oil and 1/2 tbsp butter and add bay leaves, cinnamon and cloves.

basic_makhani_gravy - 113467655_298162624763142_2294701333327390799_n

Then add ginger garlic paste and saute for 1 minute.

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Then add the tomato cashew puree

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Next add red chilli powder, turmeric powder, garam masala, salt and sugar.

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Add the reserved water and mix. Close the lid and allow it to boil for 10 minutes till it is thick and creamy.

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Then add 1 tbsp of butter and boil for 2-3 minutes.

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Finally garnish with kasuri methi, cream and switch off the flame.

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Creamy makhani sauce is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.


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9 thoughts on “Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy”

  • We love makhani gravy. In fact the first gravy I think of is makhani. Absolutely smooth and super delicious. I love the easy method you have used to make the base. Will definitely try next time.
  • Love Makhani gravies.. and this sauce recipe will come so handy when planning ahead for parties.Your makhani sauce looks so creamy and rich and has a beautiful color. a nice detailed post .
  • I personally love the makhni gravy and this is my go to gravy all time. With the subtle sweetness and creaminess from cashew and butter is ao delicious. I loved your detailed step by step recipe and also the yellow color of makhni gravy is very appetising
  • This base curry looks so creamy and flavourful. Makhni gravy is a keeper for sure . It is so nice to make it in advance and enjoy different makhni recipes on hectic days. Lovely recipe Narmadha.
  • Makhani gravy looks super delicious with very and silky texture Narmada. Paneer Makhani is my fav, would definitely try your version base next time. Well explained with pics & tips.
  • Makhani gravy looks so perfectly made ! With cashews and cream all in this makhani gravy surely are making it so creamy and delectable Narmadha :)
  • Such a creamy and silky simple makhani curry base. Without onion and garlic too, its flavorful as I often have to make this version for my mother in law. I usually don't skip the cream as it changes the flavour of the curry.

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