makhani sauce recipe | Indian makhani sauce for sabzis (2024)

Other basic gravy recipes:

1. From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their ownIndianspice blends at home likegaram masala,chole masala,chaat masalaetc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators withbasic graviesthat come handy duringlunchanddinnerpreps. Here are somepopular basic gravy recipesthat you might wanna try:

   ● Basic Pasanda Gravy

   ● Basic White Gravy, White Gravy

   ● Basic Spinach Gravy

   ● Basic Dum Aloo Gravy

   ● Basic Kolhapuri Gravy

How to make Makhani Sauce:

1. To preparemakhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce |in a deep bowl, take tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy. Also, the tomatoes have been washed and chopped before grinding.
   
2. Add cloves, Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute also, if you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
   
3. Pour ½ cup of water.
   
4. Transfer this to a mixer jar and blend to a smooth paste. Keep aside.
   
5. To prepare theMakhani Sauce, heat the butter in a broad non-stick pan.
   
6. Add cumin seeds and sauté on a medium flame for a few seconds.
   
7. Add ginger-garlic paste.
   
8. Add onions.
   
9. Sauté on a medium flame for 2 minutes or until they are soft and translucent.
   
10. Add the prepared tomato paste.
    
11. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of kashmiri red chilli powder and regular red chilli powder.
    
12. Add garam masala. For a flavorfulMakhani Sauce, use freshly prepared garam masala. I have made one using this detailed recipe ofgaram masala.
    
13. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
    
14. Add tomato ketchup.
    
15. Add sugar and salt.
    
16. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
    
17. Switch off the flame, add the fresh cream. If you are someone who loves absolutely smooth gravy then strain this out to get rid of fibres from the tomatoes.
    
18. Mix well and ourmakhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce |is ready.
    
19. Use theIndianMakhani Sauceas required to make delightful sabzi recipes like:Makhani Paneer,Mushroom Mutter Makhani,Potato Koftas in Makhani Gravy.
    

How to store Makhani Sauce:

1. Use thisgravyon the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
2. Cool themakhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce |completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
3. While making the subzi using the storedmakhani sauce | Indian makhani sauce for sabzis | Punjabi makhani sauce |thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.

Click here to view calories for Makhani Sauce