Day 37 : Basic Indian Gravy – Makhni Gravy

In today’s post of the Homemaking Skills Series, I’m going to tell you about basic Indian Gravies. Being an Indian, I know the importance of laying a flavorful gravy dish on the table. It’s an ecstatic feeling when you see your loved ones smacking their fingers, taking in the last bit of the gravy. Then you know, your dish was remarkably the best.There are some basic gravy preparations that you can make in advance and store in the freezer for that ‘any time of the day’ meal. These gravies form the heart of Indian cooking. One such gravy i’m going to tell you today is the – Makhni Gravy. Some more gravy recipes will follow in the upcoming days.

Makhni is derived from Makhan which means butter. This gravy has the awesomeness of butter / ghee. From the very first bite till the last you will fall in love with this curry. It’s rich and creamy texture is enough to linger on your tastebuds for long. This is the recipe of a basic Makhni gravy. It is more of a ready to use recipe. Using this, many delicious curries like chicken Makhni, paneer Makhni etc can be made.

Ingredients

To boil :
4 tomatoes
2 green chilies
4 garlic cloves
1 inch ginger piece
2 cardamoms
1 inch cinnamon stick
1 bay leaf
1 tsp red chili powder
1/2 tsp salt
1 tbsp oil
1 tbsp kasuri methi ( dried fenugreek leaves)

For seasoning / tadka:
2 tbsp oil
1 tbsp ginger garlic paste
2 tbsp tomato paste
1/2 tsp sugar
1/2 tsp red chili powder
1 tsp kasuri methi
3 tbsp butter
3 tbsp cream

Method:
Boil all the ingredients mentioned under “To boil”.
Once it has cooled, grind them finely in a blender. Strain so that the excess water is given out.
Heat oil in a pan. Add ginger garlic paste. Sauté till the raw smell of garlic disappears. Add tomato paste and red chili powder. Pour the strained mixture. Mix well. Add butter and sugar. Simmer on low heat for 5 minutes.
Add cream and serve hot.

Note: Cream should be added just before serving. If you want to store in the freezer, do not add cream now.

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