Makhani gravy, the name says it all!! The cream and butter used to prepare this gravy to give it the name “Makhani”. It is a reddish tomato-based gravy commonly used in north Indian cuisines.
The Makhani gravy is made up of tomatoes, ginger, garlic, dried red chili for color, cashew and some spices.
This Makhani gravy recipe is the base for making so many dishes.
And believe me, it’s the easiest and quickest gravy recipe. I made this gravy in the traditional pressure cooker which makes life easy.
I have even tried making it in Instant Pot. Instant pot works well to make this restaurant-style Punjabi gravy.
The beauty of this recipe is that you can store this gravy in the freezer for up to 2 to 3 months in an airtight container.
Whenever you are ready to use it, thaw it, take it in a pan and add your choice of sauteed vegetables, paneer, tofu or dal, mix it, cook it for 3 to 4 minutes, make some Jeera rice and your meal is ready in no time. 🙂
I have used Mexican dried red chilies to give a nice bright color to the gravy. You may use Kashmiri Dried red chilies also.
How to make Restaurant style Punjabi Makhani Gravy?
Heat 2 tablespoon butter in a pressure cooker. Add cardamom, cinnamon, cloves, red chili, and cumin seeds. Saute for a few seconds.
Now add ginger, garlic, and green chili. Saute them.
Add Chopped onion and saute for 2 to 3 minutes. Now add chopped tomatoes, cashew nuts, and salt. Mix well.
Cover the pressure cooker.
I know you are thinking what about water??!!
No need to add water. Tomatoes and onion will release all the moisture and help them to cook. Don’t worry, it won’t burn. Trust me!
Take 2 whistles. Let the pressure cooker cools down completely. Open it and sieve the mixture.
Take the water in another bowl. Keep it aside.
Take the tomato mixture into a blender and grind it in to smooth paste.
Sieve the mixture, keep adding the preserved water.
In a pan, take this gravy. Add Kasuri methi and sugar. Mix well and cook it for 2 to 3 minutes. Keep it aside.
Makhani Gravy is ready. If you want to store this, let it cool completely and place it into an airtight container. Deep freeze it for up to 3 to 4 months(depending upon weather).
You can make many recipes using this Makhani Gravy. Like, Paneer Makhani, Dal Makhani Or Tofu makhani.
If you’ve tried Makhani Gravy Recipe then don’t forget to rate the recipe and share your feedback with us in the comment box below!
Makhani Gravy
Ingredients
- 750 grams - Chopped Tomatoes
- 250 grams - Chopped onion
- 4 cloves - Garlic
- 1 - green chili chopped
- 1 inch - Ginger
- 1 gram - Kashmiri or Mexican Dried red chili
- Salt to taste
- 1 teaspoon - Cumin seeds
- 3 to 4 - Cloves
- 1 inch - Cinnamon stick
- 2 pods - Cardamom
- ½ cup - Cashew nuts
- 1 teaspoon - Kasuri methi
- ½ tablespoon - Sugar You may use honey or agave too
- 2 tablespoon - Butter
- Cream and cilantro for garnishing
Instructions
- Heat 2 tablespoon butter in a pressure cooker. Add cardamom, cinnamon, cloves, red chili, and cumin seeds. Saute for a few seconds.
- Now add ginger, garlic, and green chili. Saute them.
- Add Chopped onion and saute for 2 to 3 minutes. Now add chopped tomatoes, cashew nuts, and salt. Mix well.
- Cover the pressure cooker.
- I know you are thinking what about water??!!
- No need to add water. Tomatoes and onion will release all the moisture and help them to cook. Don't worry, it won't burn. Trust me!
- Take 2 whistles. Let the pressure cooker cools down completely. Open it and sieve the mixture.
- Take the water in another bowl. Keep it aside.
- Take the tomato mixture into a blender and grind it in to smooth paste.
- Sieve the mixture, keep adding the preserved water.
- In a pan, take this gravy. Add Kasuri methi and sugar. Mix well and cook it for 2 to 3 minutes. Keep it aside.
- Makhani Gravy is ready. If you want to store this, let it cool completely and place it into an airtight container. Deep freeze it for up to 3 to 4 months(depending upon weather).
- You can make many recipes using this Makhani Gravy. Like, Paneer Makhani, Dal Makhani Or Tofu makhani.
Video
Nutrition
Warm Regards,
Dhwani.
hello ! does this gravy stand for a month or so minus the cream ? would appreciate if you could reply me soon.please post more of these kind too … thanks..
Hi Saranya!
Thank you so much…..Yes you can deep freeze it for month or so, depending on the country /weather you are in. In USA it will remain good for 2 – 3 months. Dont add cream while storing the gravy…Add cream only when you are preparing any curry using this gravy.
This gravy is like …”DILL MANGE MORE”
thank you very much dhwani for sharing with us…..
i made this and its turned out great…..just keep posting…..
Hi Anita!
Thank You so much for the Feedback….Stay tuned for new such recipes..:)
Thanks.
Such a hassle free recipe! Thanks Dhwani for this wonderful recipe.
Hey Shveta!!!!
Thanks dear for visiting cookingcarnival.com. Stay tuned for more wonderful recipes. 🙂