Makhani Gravy - The '90% Ready' Base

Name: Makhani Gravy - The '90% Ready' Base
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: 4 tbsp oil; 1 tsp cumin seeds; 300 g onions (roughly sliced); 6 Kashmiri dry red chillies; 2 tbsp ginger-garlic paste; 0.5 cup cashews; 700 g tomatoes (cut into large pieces); 2 bay leaves; 2 in cinnamon stick; 6 green cardamom pods; 0.5 L water; 0.5 tbsp salt

(Prep Once, Freeze, and Feast Anytime)

This versatile Makhani base is a staple in our family, perfected by my son-in-law. Its beauty lies in its simplicity: prepare a large batch, freeze it in portions, and you’re always minutes away from a world-class Butter Chicken, Paneer Makhani, or Malai Kofta. It delivers that coveted, velvety restaurant texture without the last-minute stovetop hustle. It’s the ultimate 'cheat code' for busy weeknights or unexpected dinner guests.

onions (roughly sliced)

Kashmiri dry red chillies

tomatoes (cut into large pieces)

Calories

152.6kcal (7.63%)

Protein

2.6g (5.12%)

Step 1

Heat oil in a large pot. Add cumin seeds and let them splutter, then sauté onions until soft and translucent.

Step 2

Stir in the ginger-garlic paste, cashews, and Kashmiri chillies. Cook for 2–3 minutes until the raw aroma disappears.

Step 3

Add the tomatoes and whole spices (bay leaves, cinnamon, cardamom). Stir for 2-3 minutes.

Step 4

Pour in the water and salt. Simmer on medium heat for 20–25 minutes, or until the tomatoes are soft.

Step 5

Let the mixture cool completely. Remove the bay leaves and cinnamon stick, then blend into a completely smooth puree.

Step 6

Strain the mixture through a fine-mesh sieve for that signature 'silky' restaurant mouthfeel.

Step 1

Cooling: Never freeze warm gravy; let it reach room temperature first.

Step 2

Portioning: Store in airtight containers or heavy-duty zip-lock bags. Pro Tip: Flatten the bags when freezing to save freezer space and speed up thawing.

Step 3

Shelf Life: Keep for 3 days in the fridge or up to 3 months in the freezer.

Step 1

When ready to eat, thaw the base (or melt it directly in a pan over low heat) 1. Season: Add a generous knob of butter, a pinch of sugar or honey, garam masala, and kasuri methi. 2. Combine: Add in your protein of choice—grilled chicken, cubed paneer, or fried koftas– and a splash of fresh cream. 3. Finish: Simmer for 5–7 minutes to let the flavours meld. Serve hot with naan or jeera rice.