Makhani Gravy Recipe | How to make Restaurant-style Makhani Gravy to cook Makhani dishes
Makhani Gravy: the star of many beloved Indian dishes - an Indian mother sauce. From the ever-popular butter chicken (or murg makhani) to paneer makhani, vegetable makhani, mushroom makhani, and even dal makhani, these dishes all share a common foundation: makhani gravy. The word "Makhani" comes from "Makkhan," a Punjabi/ Hindi word for butter, and simply means "buttery." Let's discover how to make this amazing gravy at home!
Servings 2 Cups
Calories 267kcal
Cost Rs 150
Ingredients
- 4 Onions
- 5 Tomatoes
- 3- inches Ginger
- 6 cloves Garlic
- 20 Cashew nuts
- 2 teaspoon Kasoori Methi
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 Green Cardamom
- 1 Cinnamon stick
- 6 Cloves
- 6 Black Pepper
- 5 tablespoon Butter
- 150 ml Fresh Cream
- 5 Drops Keora Water
Instructions
- Cut the onions and cut the tomatoes in halves or cut those into four pieces each.
- Put about 4 tablespoons of butter in a pan and let it melt.
- Put in the tomatoes, then the onion, 3 inches of ginger, 6 garlic cloves, and 20 cashews.
- Now, put in ½ a teaspoon of salt.
- Also, put in 1 teaspoon of Kashmiri red pepper powder.
- Cook on medium heat, and mix it up well.
- Next, put in 4 green cardamoms, 1 cinnamon stick, 6 cloves, and 6 black peppercorns.
- Pour in 2 cups of water, put the lid on the pan, and cook for 15 minutes.
- You can cook it longer or shorter, depending on how long it takes for the onion and tomatoes to get soft.
- When they are soft, put in 1 tablespoon of butter.
- Mix, turn off the heat, and let it cool until it is not hot anymore.
- Put the mixture in a blender and blend until it is smooth.
- Use a strainer to remove any lumps from the mixture.
- Now, melt 1 tablespoon of butter in a pan.
- Put in ½ a teaspoon of Kashmiri red pepper powder and ¼ a teaspoon of salt.
- You will see a great color is developing in the pot.
- Mix the makhani mix in well.
- Add 150ml of fresh cream and mix it all together.
- Put in 1 teaspoon of sugar and mix.
- Add 2 teaspoons of crushed dry fenugreek leaves.
- Heat until it gently boils, then add ¼ a teaspoon of Keora water.
- Makhani Gravy is done!
Notes
While I recommend sticking to the original recipe for the best results, I understand that sometimes substitutions are necessary due to allergies or dietary needs.
Substitution
Butter - If you need to replace the butter, vegetable oil can be used, especially if you have an allergy or can't eat butter. Keep in mind that white or unsalted butter is ideal for making makhani, as it allows you to easily control the butter flavor while cooking. Cashew nuts - For those with cashew allergies, almonds can be substituted, although the taste will be a little different. Unfortunately, coconut milk won't give you the authentic butter chicken flavor if you are considering substituting cream. Red Chili Powder - When it comes to red chili powder, both Degi Mirch and Kashmiri red chili powder work well in this recipe. The chili powder's main purpose is to give the gravy a beautiful color.Equipment
To make the best Makhani Gravy, having the right tools is key. A traditional or non-stick pan is perfect for cooking the gravy. Also, a good mixer grinder or blender is essential to achieve that signature buttery smoothness. Remember, a perfectly smooth texture is what truly defines a great Makhani Gravy.Storage
You can store your homemade makhani gravy in the fridge for 3 to 5 days in a sealed container, or in the freezer for 2 to 3 months, or even longer. However, if you plan on storing the gravy for more than a day or two, it's best to leave out the cream during cooking. Store the gravy in an airtight container in the coldest part of your refrigerator.Nutrition
Serving: 218g | Calories: 267kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 485mg | Potassium: 474mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1623IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 1mg
