Makhani Gravy
Makes approximately 4 Cups
Ingredients
2 lbs
Tomatoes
(chopped)
1½ lb
Onions
(chopped)
¼ cup
Oil
2 Tbsps
Butter
1 tsp
Cumin seeds
2
Bay leaves
5
Whole cardamoms
2
Sticks cinnamon
(about 2" long)
7
Cloves
10
Black peppercorns
20
Whole cashews
(soaked in water for 20 minutes, make paste)
3 Tbsps
Ginger
(crushed)
3 Tbsps
Garlic
(crushed)
¼ tsp
Turmeric
2 tsps
Ground coriander/cumin mix
1 tsp
Salt
(or to taste)
1 tsp
Sugar
2 tsps
Red chili powder
(or to taste)
¼ tsp
Garam masala
¼ cup
Heavy cream
½ tsp
Kasuri methi
2 Tbsps
Butter
Instructions
1
In a saucepan, heat oil and butter on medium heat.
2
Add cumin seeds, bay leaves, cardamoms, cinnamon, cloves and peppercorns.
3
Sauté for a couple of minutes then add onions and stir until transparent.
4
Add tomatoes, cashew paste, ginger, garlic and remaining spices.
5
Stir then cover and cook until mushy. Stirring once in between.
6
Remove from heat, let cool slightly.
7
Discard bay leaves and blend to smooth.
8
Strain for a creamy texture.
9
Bring gravy back to medium heat, cook for 5 minutes.
10
Add cream, butter and kasuri methi.
11
Stir and simmer for 2 minutes.