BASIC MAKHANI GRAVY
Basic makhani gravy is a a silky, buttery, creamy tomato based gravy and is commonly used in many veg and non veg recipes such as Paneer Makhani, Chicken Makhani, Vegetable in makhani gravy, mushroom in makhani gravy, Makhani Kofta, Makhani pizza. It can be prepared in huge quantities and freezed for further use in small airtight containers or ziplock pouches.
Provided by swapna
Categories curry dinner Main Course
Time 55m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 229 kcal, Carbohydrate 18 g, Protein 4 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 178 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
MALAI MAKHANI GRAVY
From this week's Weekend magazine, Foodcourt column which is this week on "Masalas and Gravies"(meaning the basic spices curry mixture) that goes into Indian cooking:)
Provided by Charishma_Ramchanda
Categories Curries
Time 50m
Yield 220 ml
Number Of Ingredients 15
Steps:
- Cook tomatoes in 2 cups of water.
- Add green chillies, ginger and garlic pastes, red chilli powder, cardamoms, cloves, salt and sugar.
- Cook over low heat until it becomes thick and of sauce consistency.
- Remove from flame.
- Allow to cool.
- Bring the sauce to a boil.
- Add the butter and cream.
- Stir and mix well.
- Add the kasoori methi (dried fenugreek leaves) and ginger strips.
- Stir well.
- Add the saffron.
Nutrition Facts : Calories 6.1, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.7, Sodium 3.5, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
MAKHNI GRAVY
Make and share this Makhni Gravy recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 434, Fat 34.6, SaturatedFat 21.2, Cholesterol 112, Sodium 132.2, Carbohydrate 30.3, Fiber 6.6, Sugar 20.8, Protein 6.3
BASIC MAKAHNI GRAVY
this recipe is by chef sanjeev kapoor posting here for safe keeping one basic recipe for all kinda of makhni delicasies be it butter chicken or paneer makahni wow!!!!
Provided by jas kaur
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 434, Fat 34.6, SaturatedFat 21.2, Cholesterol 112, Sodium 132.2, Carbohydrate 30.3, Fiber 6.6, Sugar 20.8, Protein 6.3
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- Put your tomatoes and the juices in the can through a food mill. If you don't have a foodmill try crushing them with your hands. The goal is to get rid of the stem of each tomato and to get things pretty smushed up. Smushed is a highly technical cooking term. It means smushed. They don't have to be completely pureed. Everything winds up in a blender later on.
- If you prefer to make the complete makhani gravy up front return the pureed gravy to the saucepan. Bring to a bare simmer. Remove from heat. Mix in your butter and cream.
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