Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy
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.
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.
Do try and let me know your feedback. You can also try the below recipes
Yields 1/5 cups
Makhani gravy is tomato based creamy gravy popular in North India especially Punjab.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe5 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
- 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 1 tbsp of butter and boil for 2-3 minutes.
- Finally garnish with kasuri methi, cream and switch off the flame.
- 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
Calories
Fat
Carbs
Protein
How to make Basic Makhani Gravy with step by step pictures
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 1 tbsp of butter and boil for 2-3 minutes.
Finally garnish with kasuri methi, cream and switch off the flame.
Creamy makhani sauce is ready.
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