Restaurant Style MAKHANI GRAVIES
Red Makhani Gravy
INGREDIENTS:
Tomatoes(Medium)- 3
Cashew nuts- 20
Whole dry Red chillies-2
Cinnamon (dalchini)- 1"pc
Cloves (laung / lavang)-3
Green Cardamoms-2
Ghee or clarified butter- 1 tablespoon
Bayleaf (tejpatta)- 1
Ginger powder- 1/4th teaspoon
Hing- a pinch
Ginger Garlic paste-1/2 teaspoon
Tomato paste- 1 tablespoon
Yogurt- 1 tablespoon (whisked)
Garam masala powder- 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Red Chili powder- 1/2 teaspoon
Salt to taste
Sugar- 1/2 teaspoon
Kasuri methi (dried fenugreek leaves)- 1/2 tablespoon
DIRECTIONS:
In a pan boil together tomatoes,cashew nuts and whole red chilis along with 1cup of water on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth paste. Keep aside.
Coarsely ground Cinnamon,cloves and seeds of green cardamoms with the help of mortar and pestle.
Heat the Ghee in a wok/Pan.
Add the Ginger powder, hing, coarsely grounded spices(cinnamon, cloves, cardamom), ginger garlic paste and bayleaf and sauté on a medium flame for a few more seconds.
Add in the pureed tomatoes.
Add the tomato paste, whisked yogurt and all the left spices along with sugar.
Mix well.
Let the gravy cook for 7-8 minutes on low heat.
Add in dried fenugreek leaves and the makhani gravy is ready.
White Makhani Gravy
INGREDIENTS:
Onions- 4 (Medium,Chopped)
Cashew nuts- 1 Cup
Melon seeds- 1 Tablespoon
Green chillies-2
Cinnamon (dalchini)- 2"pc
Cloves (laung / lavang)-4
Green Cardamoms-5
Ghee or clarified butter- 1 tablespoon
Bayleaf (tejpatta)- 2
Ginger powder- 1/4th teaspoon
Hing- a pinch
Ginger Garlic paste-1 tablespoon
Yogurt- 1/2 cup (whisked)
White Pepper powder- 1 teaspoon
Salt to taste
Fresh Cream- 1 tablespoon(Optional)
DIRECTIONS:
In a pan boil together onions,cashew nuts and melon seeds along with 2 cups of water on a high flame for 10 to 15 minutes or till the onions are soft and transluscent, while stirring occasionally.
Cool and blend in a mixer with green chillies to a smooth paste. Keep aside.
Coarsely ground Cinnamon,cloves and seeds of green cardamoms with the help of mortar and pestle.
Heat the Ghee in a wok/Pan.
Add the Ginger powder, hing, coarsely grounded spices(cinnamon, cloves, cardamom), ginger garlic paste and bayleaf and sauté on a medium flame for a few more seconds.
Add in the pureed onions.
Add the whisked yogurt, salt and white pepper powder.
Mix well.
Let the gravy cook for 5-6 minutes on low heat.
Switch off the flame.
Add in the cream and mix well.
Makhani white gravy is ready.
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