How to make Makhni Gravy -

A flavourful basic gravy prepared using tomatoes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Butter (मक्खन )

Cuisine : Punjabi

Course : Gravies, Sauces and Stocks


For more recipes related to Makhni Gravy checkout Italian Tomato Sauce, Basic Makhni Gravy, Roasted Tomato Salsa, Tomato and Almond Sauce . You can also find more Gravies, Sauces and Stocks recipes like Sichuan Sauce Romesco Sauce Spicy Sichuan Peanut Sauce Falafel Sauce

Makhni Gravy

Makhni Gravy Recipe Card

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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Makhni Gravy Recipe

  • Tomatoes 12 large

  • Butter 1/4 cup

  • Salt to taste

  • Kashmiri red chilli powder 1 tablespoon

  • Ginger roughly chopped 1 inch piece

  • 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute.

Step 5

Add cream only if you need to use the gravy immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.