Hello folks! It’s been a while? What? Ten days? I needed that break from the internet world. I’ve been busy concentrating on my real life, and family and Christmas and all sorts of other good things. And now I’m back, all refreshed and feeling like a go-getter. Which means I am back with a ton of fantastic ideas to share with you. One of them and top of the list is this Indian Makhani Gravy or Curry. Which I’ve made by the jarful, so that I can eat some today and store some for tomorrow, or next week, or next month. Because it’s amazing and freezer friendly.
On our way back from Mangalore, we stopped at our customary lunch haunt in Sakleshpur where we usually stuff ourselves with fried fish and chicken curry. But our cousin who was travelling back with us was a little under the weather, so we decided to stick to vegetarian fare. And we ended up ordering Paneer Butter Masala. Big mistake. Massive in fact. The hot tandoori rotis were the only saving grace. And the Chicken Fried Rice that Denver ordered. Which I ended up stealing most of.
I realised then, how important a good gravy or curry base is. Especially with Indian food. And they are usually so easy to make. They just need the right ingredients and some proportions. We usually do andaaz but I realize how that doesn’t work for a food blog.
Which is why I’m giving you a phenomenally easy recipe to make. If you are a busy bee and never have time to cook (like most of us), make a large quantity and just freeze them in small jars or freezer friendly zip locks. It’s perfect for all sorts of deliciousness: paneer makhani, murgh (chicken) makhani, paneer butter masala, chicken butter masala, veg makhani or even egg makhani if you are into that kind of thing. This basically works for everything except dal makhani.
Most restaurants have gravies which are deep red in color. People, if you still haven’t figured it out, that’s just food colouring. Which we will steer clear of, except when we are making our Red Velvet Crinkle Cookies. That’s why this gravy is restaurant style, but orange instead of the crazy red that we are all used to seeing.
I know you are tempted. Trust me you’ll never make makhani any other way!
The below recipe makes gravy for 8 – 10 servings. I usually end up taking out one third of the gravy for immediate use, and freeze the rest in freezer friendly ziplocks. Make sure you use good quality ziplocks or freezer friendly containers to avoid spoilage or health hazards. You can easily halve or double the recipe.