Indian Makhani gravy has become world famous and most of who have tasted it are in love with it. Butter chicken, Butter Makhani, Dal Makhani are ruling the heart of millions. If you thought making makhani gravy requires some magical skills no it does not :D. You can make one of best tasting makhani gravy with this makhani sauce recipe. Make a jar full of makhani sauce, stash it in your freezer and enjoy makhani dishes whenever mood strikes.
Makhani gravy recipe is tangy and flavourful orange coloured gravy which is used in making base for makhani dishes. You can easily make Paneer butter masala or makhani paneer, malai kofta, veg makhani and butter chicken , Egg Makhani Gravy etc. So If you are a great fan of Indian food and especially Makhani gravy, you must make this easy makhani curry paste.
I have always said that maintain your basics right and everyday life becomes easy to manage, that applies to all arenas. From managing life to managing kitchen or managing professional life, knowing basics helps. Specially in the kitchen If you have your basics ready, cooking good food becomes an easy breezy thing. Just few basic preparation and planning is all it is needed to sail through a busy working week or a party during weekends. For all of us who love our Indian food these Curry base, bhuna masala, Kolhapuri Masala sauce, dal tadka, Indian Curry pastes are life savers. You can churn up delicious meals quickly every day for most of the meals. Even after a keeping a busy schedule I make these Indian curry pastes on weekly basis and stock them in fridge (as I wrote in How to plan your Indian Meals )
Other that regular masala pastes, sometimes you need some indulgent or exotic dishes for party, you can use these speciality homemade curry base that stay good in freezer for few 4-6 weeks. There are certain dishes which are ever green so keeping these Indian curry paste will cover you on the days, when you just want an indulgent meal or a delicious meal when sudden guests come by and you want to cook a delicious Indian makhani gravy.
Today I am sharing with you a good makhani curry paste which may help you to cook a great tasty makhani gravy or curry in few minutes, that too without too much effort each time you decide to make makhani gravy. You can make makhani sauce for 2-3 curries in one go and use one and store rest of the portions in freezer safe containers /ziplock bags for other times when you are not feeling upto cooking a detailed recipe.
Here’s Basic step by step instructions of making Makhani Gravy along with making Paneer Butter Masala
How to make Makhani Sauce Recipe for makhani gravy
Making all makhani gravy recipes has become so much easier with this delicious makhani sauce recipe. You can make murgh makani, paneer makhani in minutes with makhani sauce.
- 1 onion large
- 300 g Tomatoes chopped
- 2.5 tbsp butter
- 2 green chilli
- cinnamon stick
- 1 inch ginger 1pc
- 1 tsp black pepper powder
- Salt to taste
- 1.5 tsp Kashmiri Red Chilli powder
- 2 tbsp tomato puree
- 1.5 cup full fat milk
- coriander for garnish
- 1 tsp coriander powder
Take 2 tbsp butter and allow it to melt in a pan.
Add 1/2 inch pc of ginger and cinnamon stick.
Now add quartered onion, green chilli and cook on slow heat for 2-3 minutes till onion become translucent.
Now add quartered tomatoes, add salt and cook for 5-6 minutes till tomatoes are softened.
Cool the mixture slightly and blend it to a smooth paste.
Add 1/2 tbsp butter to the pan and return the pureed paste to the pan. Cook for 2-3 minutes and add kashmiri red chilli powder, 1/4 tsp turmeric powder and add 2 tbsp of tomato puree and 3-4 tbsp water in the pan.
Mix well and add crushed kasuri methi and remove from heat. Store the paste in 2 separate containers, it is sufficient to make makhani gravy for 2 times (for upto3-4 people).
When you need to make makhani gravy, take out one portion from fridge and add milk/milk cream to make makhani gravy.
This makhani curry sauce can be used to make makhani gravy for popular makhani gravies like paneer makhani, or paneer butter masala, murgh makhani, Veg makhan wala or makhani mushrooms etc.