Basic Makhani Gravy ( Popular Restaurant Gravy) by Tarla Dalal
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Basic makhani Gravy, the name says it all! The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines.
Recipe Description for Basic Makhani Gravy, Popular Restaurant Makhani Gravy
- Combine the tomatoes, cloves, cashewnuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.
- Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for few seconds.
- Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.
- 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.
- Switch off the flame, add the fresh cream mix well.
- Use as required.
- 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.
- Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
- 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.
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