Basic Makhani Gravy Recipe | Restaurant Style Makhani Gravy
Makhani gravy is tomato based creamy gravy popular in North India especially Punjab.
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