We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Makhni gravy is a rich and creamy tomato-based sauce that is a staple in Indian cuisine. This recipe yields a flavorful and aromatic gravy, perfect for pairing with a variety of dishes. The combination of butter, cream, and spices creates a luxurious texture and taste. If the gravy turns out sour, a touch of honey balances the flavors beautifully.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Wash and chop the tomatoes.
Chop the green chillies and make juliennes.
Make ginger juliennes.
Put the tomatoes in a handi and add approximately 200 mL of water.
Add ginger paste, garlic paste, green chillies, cloves, and green cardamom.
Boil the mixture and reduce it to a sauce-like consistency.
Strain the mixture and boil again, reducing it to the required consistency.
Finish the gravy by adding salt, red chilli powder, butter, cream, and kasoori methi.
Use ginger and green chillies for garnish.
Want to keep this recipe for later? We can email it to you!
If the gravy is sour, add honey to balance the flavors.
Can I use canned tomatoes instead of fresh tomatoes?
Fresh tomatoes are recommended for the best flavor, but you can use canned tomatoes as a substitute if fresh ones are not available.
How do I make the gravy less spicy?
Reduce the quantity of green chillies and red chilli powder to make the gravy less spicy.
Can I store the gravy for later use?
Yes, you can store the gravy in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
What dishes can I pair with Makhni gravy?
Makhni gravy pairs well with dishes like paneer, chicken, or vegetables. It can also be served with naan, roti, or rice.
Can I make this gravy vegan?
Yes, you can replace butter with vegan butter and cream with coconut cream or cashew cream to make it vegan.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
...
