Makhani Sauce


by
Makhani Sauce

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 32 cookbooks   This recipe has been viewed 33997 times

Makhani gravy is perfectly complemented by the earthy spices and herbs, which are in turn mellowed with fresh cream.

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Makhani Sauce recipe - How to make Makhani Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 1.50 cups (21 tbsp )
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Method
  1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth pulp.
  2. Strain the pulp using a strainer and keep aside.
  3. Melt the butter in a broad pan and add the cumin seeds.
  4. When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
  5. Add the onions and sauté on a medium flame for 1 minute.
  6. 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.
  7. Keep aside to cool. Blend in a mixer till smooth.
  8. Use as required.

Nutrient values (Abbrv) per tbsp
Energy24 cal
Protein0.3 g
Carbohydrates1.3 g
Fiber0.3 g
Fat2 g
Cholesterol1.4 mg
Sodium10 mg

RECIPE SOURCE : Wraps and RollsBuy this cookbook

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Reviews

Makhani Sauce
5
 on 05 Jan 16 12:48 PM


Can we store this for further use?
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Tarla Dalal    Thank you Prabhjot Brar for your review.... Yes you can store in an air-tight container in the freezer, but avoid the fresh cream...
Reply
05 Jan 16 02:17 PM
Makhani Sauce
5
 on 08 Oct 15 10:49 AM


This sauce tastes yum in a wrap. Also you can use this as a gravy for the subzi, just toss in some paneer and vegetables and its ready. With almost all the basic ingredients, this recipe is just amazing. This tastes much like you get in the restaurants.