Makhni Gravy

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter the tomatoes.
  • Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles.
  • Remove and set aside to cool.
  • Blend the mixture in a blender and strain.
  • Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
  • Add the pureed tomatoes and cook for two to three minutes.
  • Dry roast the kasuri methi in a microwave or on a tawa. Crush.
  • Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.
  • Stir and cook for a minute.
  • Add the crushed kasuri methi and garam masala powder.
  • Mix and cook for a minute.
  • Add cream only if you need to use the gravy immediately.
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