Makhani sauce is a vibrant, aromatic tomato sauce that you can use to prepare numerous lip smacking dishes. It is freezer friendly and comes in very handy on those busy days when you crave for restaurant like curries. I have been trying this makhani sauce/ makhani masala recipe for several years now. And it has managed to create numerous wow moments.
How to prepare the Makhani Sauce (gravy)?
Makhani Masala Gravy is a simple condiment and very easy to prepare. All you need for this sauce is some spices and good quality tomato purée. I go for the canned tomato purée because it gives that gorgeous shade of red.
Of course, you can make tomato purée at home. Just blanch the tomatoes, peel the skin off and blend it to purée. If you are using the homemade tomato purée, I would recommend using a bit of tomato paste or ketchup for that rich color.
After all, we all eat with our eyes first.
Start by adding few whole spices followed by the tomato purée, a good amount of water and few ground spices. It all gets simmered for about 20 minutes and what you get is the best aromatic Indian Makhni Masala you ever tasted!
If you really enjoy those restaurants like tomato-based curries, this fragrant makhani sauce will do the trick.
I avoid adding butter to the sauce. Instead, I add the butter when I prepare the curry using the sauce. Although this sauce is typically used in curries, don’t stop yourself from using it in more creative ways. Use it as a dip with garlic knots, use it to make Indian spiced pizza and Pasta.
What is Kasoori Methi ? (Dried Fenugreek Leaves)
If you are not familiar with Indian cooking, you might wonder about the spice Kasoori Methi. It’s dried fenugreek leaves, and that is the key to the sauce.
This dry herb brings out the flavor of the sauce uniquely that you cannot capture it using fresh fenugreek leaves or fenugreek seeds. I cannot suggest any substitute for this herb. You can go without this herb and still make the sauce, but the overall taste and flavor will not be the same. However, it will still be tasty.
This Makhani Masala is a keeper, my friend. Make a big batch, store in an airtight jar or zip lock pouch, and it will last for months in the freezer.
- 1 tablespoon oil
- 2 cinnamon sticks
- 5 green cardamoms
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon kasoori methi, dried fenugreek leaves
- 2 cups tomato puree
- 2½ cup water
- 1 tablespoon cinnamon powder
- ½ teaspoon chili powder
- 1 tablespoon sugar
- 1 teaspoon salt
- Place a heavy bottom big pan on medium heat. Drizzle the oil and drop the cardamoms and cinnamon sticks. Let it sizzle and then, drop the garlic and ginger. Stir for a minute. Add the dried fenugreek leaves, followed by the tomato puree and water. Stir and cook for 1 minute.
- Add the cinnamon powder, chili powder, sugar and salt. Stir and bring it to a boil. Then, lower the heat, cover the pan and let it simmer for 20 minutes or until the sauce reduces and turns into a thicker consistency.
- Take the sauce off the pan and once it’s cooled down to room temperature, you can store it either in a glass airtight jar or a zip lock pouch.