Lemongrass Makhani

by Palak Rajput

Added to 1 cookbook
This recipe has been viewed 851 times

Lemongrass Makhani, is creamy, spicy and clear gravy.

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Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 2 to 3 servings
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Ingredients

1 onion , cut into chunks
3 chopped green chillies
1" ginger (adrak)
5 tomatoes , cut into halves
4 cardamoms
1 stick cinnamon (dalchini)
5 to 6 peppercorns (kalimirch)
1 tbsp chopped garlic (lehsun)
2 tsp roughly chopped lemon grass (hare chai ki patti)
1 bayleaf (tejpatta)
2 tbsp butter
2 tbsp cream
salt to taste

For Garnish
1 tbsp cream

Method

Combine the onions, green chillies, ginger, tomatoes in a broad deep pan and add enough water to soak the ingredients.
Tie a cardamom, cinnamon, peppercorns, garlic, lemongrass and bayleaf in a muslin cloth and add this bundle to the above onion and tomato mix water.
Cook on a medium flame till the mixture reduces and the tomatoes are soften.
Once cooked, discard the muslin cloth bundle and strain the remaining mixture using a chinese strainer.
Crush as much as you can using a round ladle while passing the mixture through the strainer.
In another sauce pan add the strained mixture, salt, butter and cream and simmer for 5 to 7 minutes.
Serve hot garnish with cream.