Go Back
+ servings
makhani gravy bsae

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.
4 from 5 votes
Print Pin
Course: curry
Cuisine: Indian, indian cuisine
Keyword: curry paste, makhani, makhani gravy, makhani sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 portions
Calories: 120kcal


  • 1 onion large
  • 300 g Tomatoes chopped
  • 2.5 tablespoon butter
  • 2 green chilli
  • cinnamon stick
  • 1 inch ginger 1pc
  • 1 teaspoon black pepper powder
  • Salt to taste
  • 1.5 teaspoon Kashmiri Red Chilli powder
  • 2 tablespoon tomato puree
  • 1.5 cup full fat milk
  • coriander for garnish
  • 1 teaspoon coriander powder


  • Take 2 tablespoon butter and allow it to melt in a pan. 
  • Add ½ 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 ½ tablespoon butter to the pan and return the pureed paste to the pan. Cook for 2-3 minutes and add kashmiri red chilli powder, ¼ teaspoon turmeric powder and add 2 tablespoon of tomato puree and 3-4 tablespoon 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.


Calories: 120kcal