Basic Makhani Gravy Popular Restaurant Makhani Gravy Food

BASIC MAKHANI GRAVY

Steps:

• In a bowl add chopped onions, ginger, garlic, green chilies and cashew nuts. Keep it ready to be kept in the pressure cooker to cook.
• In a pressure cooker pan, place the bowl with onion mixture and add chopped tomatoes and cloves around it as shown. Add 1/2 cup water and close the pressure cooker lid and pressure cook for 3-4 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Remove the tomatoes and cloves and let them cool and then grind into a smooth paste. Strain the paste to remove the seeds and skin of tomatoes. Similarly make the onion mixture smooth paste in the mixer grinder. (make sure both onion and tomato paste are smooth)
• In a big flat pan, heat oil and butter. When the butter melts and the oil and butter is heated add cumin seeds. When they crackle add ginger garlic paste. Saute the paste on medium heat for a minute.
• Add the prepared onion mixture paste. Saute the paste for 3-4 minutes on medium heat.
• Add the prepared and strained tomato paste.
• Mix well and cook till the water starts to dry and the paste starts to thicken. It will take around 8-9 minutes.
• Now add turmeric powder, coriander cumin seed powder, red chili powder and garam masala. Mix well.
• Add tomato ketchup, salt and sugar and mix well and saute for a minute.
• Add 1/2 cup of water and mix well. Cook the mixture for a minute.
• Add the kasuri methi crushed between your palms or powder it in a mixture grinder.
• Mix well.
• Cook for couple more minutes. If you want to freeze the gravy then stop at this stage and let the gravy get cool and then store it in airtight containers or zip lock bag and freeze it. Thaw the gravy first before using.
• Now add the cream to the gravy.
• Mix well.
• Simmer the gravy till the oil floats on the top. The Makhani gravy is ready.
• The basic makhani gravy can be used to prepare paneer makhani, veg makhani, chicken makhani, mushroom makhani, kofta in makhani gravy or simply spread on pizza base and top with paneer to make paneer makhani pizza.

BASIC MAKHANI GRAVY, POPULAR RESTAURANT MAKHANI GRAVY

Steps:

• For basic makhani gravyTo make makhani gravy recipe, combine the tomatoes, cloves, cashewnuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for few seconds.Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.Add the tomato paste, chilli powder, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, add the fresh cream mix well.Use the basic makhani gravy as required.
• StorageUse this basic makhani gravy on 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.Cool the basic makhani gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
• 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 own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Like makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | then here are some popular basic gravy recipes that you might wanna try : ● Basic Pasanda Gravy ● Basic White Gravy, White Gravy ● Basic Spinach Gravy ● Basic Dum Aloo Gravy ● Basic Kolhapuri Gravy
• To prepare makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | 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. 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. Pour ½ cup of water. Transfer this to a mixer jar and blend to a smooth paste. Keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); To prepare the makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | heat the butter in a broad non-stick pan. Add cumin seeds and sauté on a medium flame for a few seconds. Add ginger-garlic paste. Add onions. Sauté on a medium flame for 2 minutes or until they are soft and translucent. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add the prepared tomato paste. 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. Add garam masala. For a flavorful makhni gravy, use freshly prepared garam masala. I have made one using this detailed recipe of garam masala. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours. Add tomato ketchup. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add sugar and salt. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. 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. Mix well and our makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | is ready. Use the Indian makhani gravy as required to make delightful sabzi recipes like: Makhani Paneer, Mushroom Mutter Makhani, Potato Koftas in Makhani Gravy. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });
• Use this gravy on 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. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. While making the subzi using the stored makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
• Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy. If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); 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. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.