Makhani gravy, as the name suggests, is a buttery sauce made with Makhan. It is a basic gravy for all the authentic dishes made up of tomatoes, butter, cream, and aromatic spices. It is extremely rich, loaded with high dose of calories but amazingly tasteful. One can figure out this gravy while going through the menu cards of Indian restaurants among the North Indian category. I am sure your kids are going to love its creamy texture. Use it for Paneer, dal makhani, malai kofta or Dum aloo. Makhani gravy rocks!
- (Small) Stone flower (दगडफूल)
- Javitri (small piece)
- Sugar (pinch)
- Kasoori Methi (pinch and powdered)
- 8 cashew nuts
- 2 tomatoes
- 2 green cardamoms
- 2 cloves
- 2 bay leaves
- 1tbsp oil
- 1tbsp butter
- 1green chilli
- 1/4 cup cream (fresh)
- 1 black cardamom
- Soak some cashew nuts in hot water. Keep them for half an hour, and blend it into a smooth mixture.
- Boil tomatoes, onions and chilli together.
- Blend it into a smooth mixture.
- Mix oil and butter in a pan. Now, heat.
- Add all the spices in the pan and saute them on a low heat.
- Add tomato-onion-chilli paste when all the spices leave the oil in the pan.
- Saute the ingredients till the mixture leave oil on its side.
- Add these powers: turmeric powder, red chilli powder, and coriander powder. Saute the mixture.
- Add in cashew paste and cook.
- Sieve the gravy through a mesh to get smooth gravy.
- Remove the whole spices.
- Add a little water and boil the gravy.
- Turn the flame off.
- Add a generous amount of cream.
- Makhani gravy is ready.
- Garnish with Kasoori Methi and a half spoon of cream.