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Makhni Gravy

Basic Makhani Gravy is a creamy, tomato-based sauce commonly used in North Indian cuisine, known for its balance of sour tomatoes and fresh cream. The recipe includes ingredients like tomatoes, cashews, and spices, and can be paired with various vegetables. It is recommended to use the gravy on the same day or freeze it without cream for later use.

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Farida Sherdiwala
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39 views4 pages

Makhni Gravy

Basic Makhani Gravy is a creamy, tomato-based sauce commonly used in North Indian cuisine, known for its balance of sour tomatoes and fresh cream. The recipe includes ingredients like tomatoes, cashews, and spices, and can be paired with various vegetables. It is recommended to use the gravy on the same day or freeze it without cream for later use.

Uploaded by

Farida Sherdiwala
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Basic Makhani Gravy, Popular Restaurant

Makhani Gravy
by Tarla Dalal

5/5 stars 100% LIKED IT 11 REVIEWS ALL GOOD

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 fresh 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 of your choice too.

Other Related Recipes


B a s i c C o r i a n d e r Gr e e n G r a v y #
Malai Koftas in Makhani Gravy , Makhani Paneer
B a s i c D u m A l o o Gr a v y , P u n j a b i
Tikka Roll and Mushroom Mutter Makhani are
Re s t a u r a n t S t y l e D u m A l o o
other popular recipes made using this gravy. Re c i p e #
B a s i c K a d a i Gr a v y , P o p u l a r
Preparation Time: 15 mins
Re s t a u r a n t S t y l e K a d a i Gr a v y
Cooking Time: 7 mins
Re c i p e #
Makes 1.5 cups
Basic Kolhapuri Gravy#
Basic Malvani Gravy#
B a s i c P a s a n d a Gr a v y , Re s t a u r a n t
Ingredients
S t y l e P a s a n d a G r a v y Re c i p e #
2 cups roughly chopped tomatoes
Basic Spinach Gravy ( Popular
2 cloves (laung / lavang)
Re s t a u r a n t Re c i p e s ) #
4 to 5 cashewnuts (kaju)
Basic White Gravy, White Gravy#
1 tbsp butter To m a t o G r a v y #
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp tomato ketchup
1 tsp sugar
salt to taste
3 tbsp fresh cream

Method
1. Combine the tomatoes, cloves, cashewnuts
and ½ cup of water in a mixer and blend to a
smooth paste. Keep aside.

2. Heat the butter in a broad non-stick pan, add


the cumin seeds and sauté on a medium
flame for few seconds.
3. Add the ginger-garlic paste and onions and
sauté on a medium flame for 2 minutes.

4. Add the tomato paste, chilli powder, garam


masala, dried fenugreek leaves, tomato
ketchup, sugar and salt, mix well and cook
on a medium flame for 5 minutes, while
stirring occasionally.

5. Switch off the flame, add the fresh cream


mix well.

6. Use as required.
Storage
1. 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 cream as they may get spoilt on
storing.
2. Cool the gravy completely, pour in food-
grade zip lock bags or airtight containers and
store in the freezer.
3. While making the subzi using the stored
gravy, thaw and use it as per the recipe.
Towards the end, add the cream, mix well
and simmer for 5 minutes.

RECIPE SOURCE : Popular Restaurant Gravies

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