by Palak Rajput
Added to 1 cookbook
This recipe has been viewed 4534 times
Lemongrass Makhani, is creamy, spicy and clear gravy.
- 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.
This recipe was contributed by Palak Rajput on 27 Jan 2011
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