makhani gravy recipe

Makhani Gravy Recipe | Basic Indian Gravies

What is Makhani Gravy?

Makhani is a word derived from makhan which means butter. Makhani gravy is a tomato-based gravy with a buttery and smooth texture. It has a hint of garlic and dry fenugreek leaves, and slight sweetness which balances all the flavors. Many restaurant-style dishes are prepared using makhani gravy. Makhani gravy can be used to prepare party dishes or weekend dinner recipes etc.

Let’s talk about the ingredients for Makhani Gravy recipe

If we talk about basic Indian gravies, makhani gravy is one of the most popular basic Indian gravies. I have already posted palak gravy which can be used to make a number of spinach based Indian gravies. Likewise, there are few more basic Indian recipes such as white gravy, yellow gravy, etc. which will be coming soon on the blog.

Following ingredients are required to make makhani gravy

Tomatoes: Selection of correct tomatoes is very important for delectable makhani gravy. Firm and non-tangy tomatoes are required for the makhani gravy recipe. The tomatoes should be ripened ones. Further approximately a tbsp of grated beetroot is also added which adds to the color of the gravy. No onions have been used.

Ginger paste and garlic paste: Fresh paste of ginger and garlic adds much flavor to the makhani gravy.

Butter and heavy cream: If we are talking about makhani gravy these two ingredients are a must. Makhani gravy is cooked in butter and finished with cream.

Spices and sugar: Kashmiri red chili powder is very important for perfect makhani gravy, as it adds a lot to the gorgeous color without adding too much heat to the gravy. No turmeric powder is added. Little sugar helps to balance as well as enhance the flavors.

Similar Recipes on the blog

As already mentioned, the basic palak gravy recipe is on the blog. Further I shall be posting other basic Indian gravies soon.

How to use Makhani gravy?

On the blog there is butter paneer masala recipe that has been prepared using this makhani gravy. Other than paneer, mix veg or veg jhalfrezi, dal makhani too can be prepared using this makhani gravy.

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How to make Makhani Gravy

1.This recipe can be used to make gravy preparation for 6-8 persons.

makhani gravy recipe

2.Add 4 tomatoes cut lengthwise in boiling water.

makhani gravy recipe

3.Add in 1 tbsp of grated beetroot.

makhani gravy recipe

4.Simmer the tomatoes for 10-12 minutes or till the tomatoes turn soft.

makhani gravy recipe

5.Take out on a plate. And let it cool down. Do not discard the water.

makhani gravy recipe

6.Peel off the tomatoes pieces.

makhani gravy recipe

7.Transfer the tomato pieces and ½ cup soaked cashews (kaju tudka) to a grinding jar.

makhani gravy recipe

8.Add water as much required. Use the water in which tomatoes were boiled.

makhani gravy recipe

9.Make smooth puree. Keep aside for now.

makhani gravy recipe

10.Heat 1 tbsp of oil. Add 2 tbsp of butter.

makhani gravy recipe

11.Next add 2 tsp each ginger and garlic paste. Cook for 1 minute on low flame.

makhani gravy recipe

12.Add 1tbsp of Kashmiri red chili powder. Cook on low flame for 30 seconds.

makhani gravy recipe

13.Add in the prepared puree.

makhani gravy recipe

14.Cook till the oil oozes.

makhani gravy recipe

15.Thereafter transfer to a plate to cool it.

makhani gravy recipe

16.Transfer the prepared gravy to a grinder jar. Add water as per the desired consistency. Use the water that was used to boil the tomatoes. Mix well.

makhani gravy recipe

17.Pass the gravy through a strainer.

makhani gravy recipe

18.Transfer to a cooking pan. Let it cook. Add in 2 tsp of sugar and salt to taste.

makhani gravy recipe

19.Finish off with ¼ cup of cream and 2 tbsp of fenugreek leaves (kasuri methi). Check and adjust the seasoning and consistency of the gravy.

makhani gravy recipe

20.Ready to use. Bon appetite!

makhani gravy recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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