Basic Makhani Gravy

Name: Basic Makhani Gravy
Total time: 3300 s
Yield: 4 people
Cuisine: Indian
Ingredients: 6 tomatoes ripe, washed and chopped; 1 onion washed and chopped; 2 cloves garlic chopped; 1 inch ginger chopped; 2 green chilli; 20 cashew nut; 2 cloves; 2 tbsp oil; 1 tbsp butter; 1/2 tsp cumin seeds jeera; 1 tbsp ginger garlic paste; 2 tsp red chilli powder; 1 tsp turmeric powder; 2 tsp coriander cumin powder; 2 tbsp cream Avoid if freezing the gravy and then when in use add cream; 1 tsp garam masala; 1 tbsp tomato ketchup; 2 tsp kasuri methi powder; 1 tsp sugar

Swapna @swapna_12049367

Sydney, Australia

Basic makhani gravy is a a silky, buttery, creamy tomato based gravy and is commonly used in many veg and non veg recipes such as Paneer Makhani, Chicken Makhani, Vegetable in makhani gravy, mushroom in makhani gravy, Makhani Kofta, Makhani pizza.

https://pepkitchen.com/recipe/basic-makhani-gravy/

Swapna @swapna_12049367

Sydney, Australia

https://pepkitchen.com/recipe/basic-makhani-gravy/

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Ingredients

55 minutes

4 people

6tomatoes ripe, washed and chopped
1onion washed and chopped
2 clovesgarlic chopped
1 inchginger chopped
2green chilli
20cashew nut
2cloves
2 tbspoil
1 tbspbutter
1/2 tspcumin seeds jeera
1 tbspginger garlic paste
2 tspred chilli powder
1 tspturmeric powder
2 tspcoriander cumin powder
2 tbspcream Avoid if freezing the gravy and then when in use add cream
1 tspgaram masala
1 tbsptomato ketchup
2 tspkasuri methi powder
1 tspsugar

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Steps

55 minutes

1

In a bowl add chopped onions, ginger, garlic, green chilies and cashew nuts. Keep it ready to be kept in the pressure cooker to cook.
2

In a pressure cooker pan, place the bowl with onion mixture and add chopped tomatoes and cloves around it as shown. Add 1/2 cup water and close the pressure cooker lid and pressure cook for 3-4 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Remove the tomatoes and cloves and let them cool and then grind into a smooth paste. Strain the paste to remove the seeds and skin of tomatoes. Similarly make the onion mixture smooth paste in the mixer grinder.
3

In a big flat pan, heat oil and butter. When the butter melts and the oil and butter is heated add cumin seeds. When they crackle add ginger garlic paste. Saute the paste on medium heat for a minute. Add the prepared onion mixture paste. Saute the paste for 3-4 minutes on medium heat. Add the prepared and strained tomato paste.
4

Mix well and cook till the water starts to dry and the paste starts to thicken. It will take around 8-9 minutes.
5

Now add turmeric powder, coriander cumin seed powder, red chilli powder and garam masala. Mix well. Now add turmeric powder, coriander cumin seed powder, red chilli powder and garam masala. Mix well.
6

Add 1/2 cup of water and mix well. Cook the mixture for a minute. Add the kasuri methi crushed between your palms or powder it in a mixture grinder. Mix well.
7

Cook for couple more minutes. If you want to freeze the gravy then stop at this stage and let the gravy get cool and then store it in airtight containers or zip lock bag and freeze it. Thaw the gravy first before using.
8

Now add the cream to the gravy. Mix well. Simmer the gravy till the oil floats on the top. The Makhani gravy is ready.
9

The basic makhani gravy can be used to prepare paneer makhani, veg makhani, chicken makhani, mushroom makhani, kofta in makhani gravy or simply spread on pizza base and top with paneer to make paneer makhani pizza.

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Swapna @swapna_12049367

on December 22, 2018 03:59

Sydney, Australia

I love cooking and sharing my recipes with others. I like to create healthy dishes that use natural ingredients. To see more of my recipes go to https://pepkitchen.com