Basic Makhani Gravy ( Popular Restaurant Gravy) Video by Tarla Dalal

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Recipe Description for Basic Makhani Gravy, Popular Restaurant Makhani Gravy

Ingredients

For Basic Makhani Gravy
2 cups roughly chopped tomatoes
2 cloves (laung / lavang)
4 to 5 cashew nuts (kaju)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp tomato ketchup
1 tsp sugar
salt to taste
3 tbsp fresh cream

Method

For basic makhani gravy

1. To make {span class="bold1"}makhani gravy recipe{/span}, combine the tomatoes, cloves, cashewnuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.
2. Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for few seconds.
3. Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.
4. 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.
5. Switch off the flame, add the fresh cream mix well.
6. Use the {span class="bold1"}basic makhani gravy{/span} as required.

Storage

1. Use this {span class="bold1"}basic makhani gravy{/span} 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.
2. Cool the {span class="bold1"}basic makhani gravy{/span} completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
3. 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.

See step by step images of Basic Makhani Gravy, Popular Restaurant Makhani Gravy Recipe

RECIPE SOURCE : Popular Restaurant Gravies