Friday, July 4, 2014

How To : Make Basic Makhni Gravy (Restaurant Style)

Basic Makhni Gravy



"Makhni Gravy" name says it all , makkhan is nothing but butter in hindi,so basically it is a gravy made using butter and it is as smooth as makkhan.It is  a very rich  tomato based gravy made in butter and cream and cashews. adding cashews and cream to the gravy gives all the richness to the gravy making it popular and favourite in many or can say almost all restaurants serving north indian cuisines.
      The sourness of tomatoes is well balanced by adding cream t the gravy. This gravy can be used for the preparation of very famous curries known in restaurants including  daal makhni,veg makhani, chicken makhni and not to forget ,paneer makhni.

 

Ingredients

3-4 Large Tomatoes
2Tbs cashew nuts paste ( see notes)
1Tbs Ginger garlic paste
1/2 Cup readymade Tomato puree
4Tbs  Fresh cream
2Tbs tomato ketchup
1/2Tsp Sugar
1/2Tsp Dhania powder (dry coriander powder)
1/2Tsp Garam masala
1Tsp Red chilli powder
1/2 Cup Milk
1/2Tsp Kasuri methi (dry fenugreek leaves)
A pinch of red colour( optional)
Salt to taste
1/2 Cup Milk
2Tbs Butter
whole garam masala(clove, cardamom, cinnamon stick. Black cardamom)


Directions
     
  • Blanch the tomatoes, peel them once its cold enough and blend it in blender into a smooth paste.
  • Keep whole garam masala in a muslin cloth and tie a knot making a potli or sachet . 
  • Heat butter in a pan. Add ginger garlic paste and fry for 1 minute. Add garam masala potli.
  • Add the pureed tomatoes and cook till it dries a bit and you see oil/butter coming on the sides of the pan.
  • Add sugar, salt, red chili powder, dhania powder and at last  garam masala.
  • Now add the readymade tomato puree, cook for 2-3 minutes or until the gravy begins to thicken. Add tomato ketchup.
  • Add Cashew nuts paste and cook for another minute or two.
  • Add fresh cream and milk gradually until you get a the consistency of gravy you want.
  • Take out the garam masala potli from the gravy.
  • Add kasuri methi and  colour if using.
  • The makhni gravy is ready to use.

Notes
  •  To make cashew nuts paste , soak 2 tbs cashew nuts in warm water for 10-15 minutes and then blend it in a blender to make a very fine paste.
  • Use Kashmiri red chili powder for the bright colour gravy.
  • Dry roast kasuri methi before adding to any dish,it will enhance the flavor of the gravy.
  • Can use half butter and half oil instead of whole butter.
  • Can be  stored in deep freezer for 2-3 weeks , but then avoid adding cream. If freezing cool the gravy and store it in airtight container and deep freeze it.
  • whenever you need makhni gravy for any recipe thaw the gravy totally and then use it accordingly. Add cream at the end .

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