makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce |
by Tarla Dalal
Added to 40 cookbooks
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makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce | with 19 amazing images
makhani sauce recipe is a Punjabi makhani sauce which is a rich Indian buttery sauce. The makhani sauce is made from tomatoes, fresh cream, cashew nuts, onions and lots of Indian spices.
makhani sauce is a rich creamy and buttery tomato based sauce used as the base to make many sabzis.
While there are lots of ingredients used to make makhani sauce , most of them should be available in your kitchen. The cooking time is only 6 minutes to make the makhani sauce so this is a quick recipe.
Notes on making the makhani sauce recipe. 1. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani sauce. 2. 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. 3. Add garam masala. For a flavourful Makhani Sauce, use freshly prepared garam masala.
Learn to make makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce | with step by step photos below.
For makhani sauce- To make makhani sauce, combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth pulp.
- Strain the pulp using a strainer and keep aside.
- Melt the butter in a broad pan and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the strained tomato pulp, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Keep aside to cool. Blend in a mixer till smooth.
- Use the makhani sauce as required.
Makhani Sauce recipe with step by step photos
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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. Here are some popular basic gravy recipes that you might wanna try:
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To prepare makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce | 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.
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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.
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Pour ½ cup of water.
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Transfer this to a mixer jar and blend to a smooth paste. Keep aside.
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To prepare the Makhani Sauce, heat the butter in a broad non-stick pan.
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Add cumin seeds and sauté on a medium flame for a few seconds.
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Add ginger-garlic paste.
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Add onions.
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Sauté on a medium flame for 2 minutes or until they are soft and translucent.
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Add the prepared tomato paste.
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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.
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Add garam masala. For a flavorful Makhani Sauce, use freshly prepared garam masala. I have made one using this detailed recipe of garam masala.
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Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
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Add tomato ketchup.
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Add sugar and salt.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
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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.
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Mix well and our makhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce | is ready.
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Use the Indian Makhani Sauce as required to make delightful sabzi recipes like: Makhani Paneer, Mushroom Mutter Makhani, Potato Koftas in Makhani Gravy.
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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.
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Cool the makhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce | completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
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While making the subzi using the stored makhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce | thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
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Nutrient values (Abbrv) per tbsp
| Energy | 24 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.3 g |
| Fiber | 0.3 g |
| Fat | 2 g |
| Cholesterol | 1.4 mg |
| Sodium | 10 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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