Makhani Gravy Recipe

Makhani Gravy

Makhani is an Indian word which means "with butter". It is used in several dishes of Punjabi cuisine. It is prepared usually with butter, tomatoes, cashew, and cream. Kundan Lal Gujral invented the famous makhani gravy.

3 cup tomatoes

1 oz ginger

1 oz garlic

1 tbsp cashew nuts

1 tsp red chili powder

½ cup butter

1-inch cinnamon stick

3 no bay leaf

1 tsp peppercorn

1 tsp green cardamom

2 black cardamom

1 1/2 cream

½ dry fenugreek leaves

Salt

Method -

Remove the eyes of the tomatoes and boil them with ginger garlic paste and salt with all whole spices.
 When boiled and cooked, blend them and strain to remove all skins and seeds. 
Put the strained tomato puree in a thick bottom pan and simmer it with red chili powder and the butter. 
Add the cashew nut paste and again cook for same add cream to finish the makhni.

Adjust the sharpness by adding dry fenugreek leaves.






LABEL: YAKHNI GRAVY