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MAKHNI GRAVY

A flavourful basic gravy prepared using tomatoes.

Preparation Time : 10-15 minutes

Cooking Time : 25-30 minutes

INGREDIENTS

Tomatoes

12 large

Salt

to taste

Kashmiri red chilli powder

1 tablespoon

Ginger, roughly chopped

1 inch piece

Butter

1/4 cup

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Kasoori methi

1/2 teaspoon

Honey

2 tablespoons

Garam masala powder

1 teaspoon

Fresh cream

1 cup

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.

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