Restaurant Style MAKHANI GRAVIES
Have you ever wondered what makes the restaurant dishes feel and taste different from the dishes what we cook at home. The secret is the Gravy. In the Restaurants generally the gravies are very thick and creamy which is not the case with home made gravies.
That is why the word ”makhani” is attached to these gravies. Makhani comes from “makhan” which means butter. The origin of the Makhani gravies or sauce is in the northern regions of India (Punjab). Traditionally fresh butter and cream are used to cook this basic sauce.
But If you do not want to indulge in the butter it may be replaced with little bit of oil or ghee and the cream may be substituted with regular whole milk.
Over the time I have stopped using any butter or cream in my gravies. This way they are not that heavy. Instead i prefer adding cashews and when cashews are being added in the gravy then I think there's no need of anything else, as cashew paste itself will give the richness and body to the gravy which is needed.
Each of these gravies is really easy to make and has a distinctive flavor. The red one is towards the sour and spicy side whereas the white one is towards the milder and sweeter side. The best part is these gravies can be frozen or made well in advance for parties.
All your favorite recipes can be made using them, be it Paneer Pasanda, Shahi Paneer, Malai kofta, Nargisi kofta to name a few.
To make any dish with these gravies just heat about 1 cup of the gravy and add 2 cups of boiled mixed vegetables, paneer etc along with the salt. And cook further for 8-10 minutes. You can add a little bit of water if the consistency seems to be too thick. You can add fresh cream too to make it more richer.
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.
Recipe Card
Restaurant Style MAKHANI GRAVIES
Red Makhani GravyINGREDIENTS:
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 GravyINGREDIENTS: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.