Makhni Gravy Recipes

BASIC MAKHANI GRAVY, POPULAR RESTAURANT MAKHANI GRAVY

Steps:

• For basic makhani gravyTo make makhani gravy recipe, combine the tomatoes, cloves, cashewnuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for few seconds.Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.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.Switch off the flame, add the fresh cream mix well.Use the basic makhani gravy as required.
• StorageUse this basic makhani 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.Cool the basic makhani gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.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.
• From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Like makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | then here are some popular basic gravy recipes that you might wanna try : ● Basic Pasanda Gravy ● Basic White Gravy, White Gravy ● Basic Spinach Gravy ● Basic Dum Aloo Gravy ● Basic Kolhapuri Gravy
• To prepare makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | in a deep bowl, take tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy. Also, the tomatoes have been washed and chopped before grinding. Add cloves, Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute also, if you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy. Pour ½ cup of water. Transfer this to a mixer jar and blend to a smooth paste. Keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); To prepare the makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | heat the butter in a broad non-stick pan. Add cumin seeds and sauté on a medium flame for a few seconds. Add ginger-garlic paste. Add onions. Sauté on a medium flame for 2 minutes or until they are soft and translucent. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add the prepared tomato paste. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of kashmiri red chilli powder and regular red chilli powder. Add garam masala. For a flavorful makhni gravy, use freshly prepared garam masala. I have made one using this detailed recipe of garam masala. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours. Add tomato ketchup. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add sugar and salt. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the fresh cream. If you are someone who loves absolutely smooth gravy then strain this out to get rid of fibres from the tomatoes. Mix well and our makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | is ready. Use the Indian makhani gravy as required to make delightful sabzi recipes like: Makhani Paneer, Mushroom Mutter Makhani, Potato Koftas in Makhani Gravy. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });
• 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. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. While making the subzi using the stored makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
• Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy. If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.

MAKHNI GRAVY

Steps:

• Quarter the tomatoes.
• Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles.
• Remove and set aside to cool.
• Blend the mixture in a blender and strain.
• Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
• Add the pureed tomatoes and cook for two to three minutes.
• Dry roast the kasuri methi in a microwave or on a tawa. Crush.
• Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.
• Stir and cook for a minute.
• Add the crushed kasuri methi and garam masala powder.
• Mix and cook for a minute.
• Add cream only if you need to use the gravy immediately.

HOW TO MAKE MURGH MAKHANI

Steps:

• Wash the Chicken.
• Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.
• Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.
• Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.
• Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.
• Whisk these ingredients together.
• Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.
• Cover the chicken in cling film and put it in a refrigerator.
• Leave the chicken to marinate for no less than 4 hours.
• After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.
• Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.
• Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.
• When the oil is hot, add the four sticks of cinnamon to the pan.
• Then, add the 5 cardamom pods.
• 5 cloves.
• and a few bay leaves.
• stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
• Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.
• Take the pan off the heat. Remove any whole spices.
• Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.
• Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.
• In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.
• Once the sauce is hot and bubbling, add one tablespoon of tomato paste.
• Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
• Add half a teaspoon of chilli powder.
• and a tablespoon of honey.
• and stir for about 3 minutes.
• Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.
• Leave the sauce gently bubbling over a medium heat and move onto stage.
• Finish the sauce.
• In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.
• Fry for about 3 minutes on a high flame.
• Add the sauce.
• Cover the chicken with the sauce. Then add 60 ml of single cream.
• Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this.
• Serve.
• Decorate with a little drizzle of cream and serve with naan bread or rice.