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How To Make Makhani Sauce | Makhani Gravy | Restaurant Style
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RECIPE
INGREDIENTS
500 grams tomato, (about 5 medium) chopped
4 cloves (laung)
3 green chillies, fresh, deseeded, finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 1⁄2 teaspoons salt, or to taste
4 green cardamom pods
2 teaspoons red chilli powder, mild
2 1⁄2 teaspoons sugar
7 tablespoons butter
2 teaspoons dried fenugreek (kasuri methi)
1 inch ginger, knob, julienned into matchstick size pieces plus 1 teaspoon for garnish, separate use
1/3 cup cream
COOKING METHOD
- Add chopped tomatoes to a medium kadhai over high heat. Stir and cook for about 2 minutes before adding 2 cups (500 ml) water. Toss in cloves, green chillies, garlic paste, ginger paste, salt, green cardamom pods, and red chilli powder. Stir well to mix.
- Reduce heat to low and continue to simmer, stirring occasionally, till reduced to less than half in volume and thickened to a sauce-like consistency.
- Take kadhai off the heat and remove whole spices (cloves and cardamoms) and discard. Run the sauce in a blender till smooth, then strain through a sieve.
- Clean kadhai and place it on medium heat. Gently pour in the strained tomato sauce and bring to a quick simmer. Add sugar and stir to dissolve. Add butter and continue to stir until butter melts into the sauce. Toss in kasuri methi and juliennes of ginger (leaving enough for the final garnish). Stir. Pour in cream, stir, and simmer for another 30 seconds. Remove from heat.
Cook’s note: To make ahead, complete the first 3 steps, cool, and refrigerate in an airtight container for 1 day, or freeze in an airtight container for up to 30 days. When required, remove from fridge / freezer and bring to room temperature, and then complete step 4.
- Add chopped tomatoes to a medium kadhai over high heat. Stir and cook for about 2 minutes before adding 2 cups (500 ml) water. Toss in cloves, green chillies, garlic paste, ginger paste, salt, green cardamom pods, and red chilli powder. Stir well to mix.
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