How To Make Indian Makhani Gravy (Curry)

How To Make Indian Makhani Gravy (Curry)

Learn how to make Indian Makhani Gravy or Curry, which is perfect for paneer or chicken makhani and paneer butter masala. Also can be frozen for later.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings Portions

Calories 143kcal

Author Richa

Ingredients

4 tablespoons Butter
2 tablespoons Oil
1 Green Chili
4 Kashmiri Red Chilies
2 tablespoons Ginger Paste
1 tablespoon Garlic Paste
2 Bayleaves
2 Cinnamon Sticks
5 - 6 Cloves
2 Cardamoms
1 teaspoon Peppercorns
2 tablespoons Cashewnuts chopped
1 tablespoon Poppy Seeds Khus Khus
14 Tomatoes large (1 ½ Kg , coarsely chopped)
1 tablespoon Garam Masala Powder
1 teaspoon Chili Powder
½ teaspoon Turmeric Powder
3 tablespoons Ketchup
1 tablespoon Sugar or Jaggery (Optional)
2 tablespoons Kasuri Methi Dry
2 tablespoons Fresh Cream
Salt to taste

Instructions

In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.
Add green chili, red chillies, ginger, garlic paste and whole spices. Saute for a minute or two and add cashew nuts, poppy seeds and tomatoes. Mix well. Cover and cook this for ten to fifteen minutes till the tomatoes start breaking down. Switch off the flame and set aside to cool.
Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.
In the same pan or kadhai, heat the remaining butter and add the ground paste from step #3. Add garam masala powder, chili powder, turmeric, ketchup, salt and sugar or jaggery (if using) along with ½ cup water. Bring this to a boil.
Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.
Let the curry cool completely before dividing it into smaller portions and freezing it in ziplock packs.

Notes

Tomatoes: Substitute fresh tomatoes with three 15 ounce can of diced tomatoes. Or use 4 cups Tomato Puree or Tomato Passata
Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
Butter: I love adding butter to this dish, but you can substitute it with ghee
Sweetness from Ketchup: I think a really mild sweetness in butter chicken is actually nice and it balances the sourness from tomatoes. But feel free to reduce or increase the amount of ketchup based on what you like.

Nutrition