Sunday, April 12, 2015


Basic makhani gravy, the name says it all. The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in north indian cuisines. The sour taste of tomatoes is balanced by the use of cream. Makhani gravies are an all-time favourite on the menus of almost all restaurants. The very famous paneer makhani, will tell you why it can be combined with vegetables or non vegitable of your choice too, like i have done in the recipe of makhani gravy..

3 large tomatoes , roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp tomato ketchup
1 tsp sugar
salt to taste


Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a smooth paste.Strain the paste using a strainer and keep aside.Melt the butter in a broad pan and add the cumin seeds.When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions turn translucent.Add the strained tomato paste, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup and sugar, mix well and bring to a boil. Keep aside to cool.Use as required.
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.While making the veg or nonveg using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 minutes.

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