MAKHANI GRAVY

Makhani Gravy is sweet and sour gravy for many indian vegetables. This gravy is commonly used for Paneer(Cottage cheese) Makhani, Butter Chicken etc. but you can also add vegetables of your choice in this and it tastes great. You can store this Gravy for 3-4 days and use it whenever needed.

Ingredients

Serves 4
12 large sized Tomatoes
Salt to taste
1 tbsp Kashmiri red chilli powder
1 inch piece Ginger (roughly chopped)
1/4 cup Butter
1 tbsp Garlic paste
1 tbsp Ginger paste
1/2 tsp Dried fenugreek leaves (kasuri methi)
2 tbsps Sugar/honey
1 tsp Garam masala powder
1 cup Fresh cream

Method

Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water.
Pressure cook till two whistles. Remove and set aside to cool.
Blend the mixture in a blender and strain.Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
Add the pureed tomatoes and cook for two to three minutes.
Dry roast the kasuri methi in a microwave or on a tawa. Crush.
Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute.
Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute.
Add cream only if you need to use the gravy immediately.

TIP : Store it in a Zip pouch, so that the flavor is not lost.