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    Home » Curry/Kuzhambu

    Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy

    Jul 20, 2020 · 9 Comments

    Jump to Recipe Print Recipe

    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

    Vatha Kuzhambu

    Tomato Kuzhambu

    Spinach Kootu

    One pot Tiffin Sambar

    Onion Tomato Masala

    Quick Besan Curry

    Tiffin Sambar

    Mushroom Curry

    Print

    Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy

    Makhani gravy is tomato based creamy gravy popular in North India especially Punjab. 
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 1 /5 cups

    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 ½ tsp
    • Garam masala ½ 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 ½ 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

    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 ½ 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.

    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 Facebook, Instagram,Twitter, Pinterest or subscribe to get regular updates on your mail box.

    More Curry/Kuzhambu

    • Nattu Kozhi Kulambu Recipe | Country Chicken Curry | Nattu kozhi kuzhambu
    • Vendakkai Mor Kuzhambu Recipe | Okra Buttermilk Curry Recipe | Mor Kulambu
    • Pongal Kuzhambu Recipe | Mixed vegetables Sambar for Pongal Festival
    • Balti Chicken Recipe | Chicken Balti Curry

    Reader Interactions

    Comments

    1. Poonam Bachhav says

      July 21, 2020 at 6:16 am

      With cashews and cream going in , no doubt the makhani gravy looks so creamy and delectable. I make it similarly but also add onions to it.
      ★★★★★

      Reply
      • namscorner says

        July 21, 2020 at 6:21 am

        yeah sure it is. I too add onions sometimes
        Reply
    2. Archana says

      July 23, 2020 at 8:25 am

      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.
      ★★★★★

      Reply
    3. Swati says

      July 24, 2020 at 5:52 am

      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 .
      ★★★★★

      Reply
    4. priya vj says

      July 25, 2020 at 8:08 am

      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
      ★★★★★

      Reply
    5. Preethicuisine says

      July 25, 2020 at 10:56 am

      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.
      ★★★★★

      Reply
    6. Vasusvegkitchen says

      July 27, 2020 at 1:46 am

      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.
      ★★★★★

      Reply
    7. Sasmita says

      July 27, 2020 at 1:30 pm

      Makhani gravy looks so perfectly made ! With cashews and cream all in this makhani gravy surely are making it so creamy and delectable Narmadha :)
      ★★★★★

      Reply
    8. Mayuri Patel says

      July 28, 2020 at 5:01 pm

      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.
      ★★★★★

      Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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