Makhni 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 makhni sauce recipe for several years now. And it has managed to create several wow moments.
How to prepare the Makhni Sauce (gravy)?
All you need for this sauce is some spices and good quality tomato puree. I go for the canned tomato puree because it gives that gorgeous shade of red. Of course, you can make tomato puree at home. Just blanch the tomatoes, peel the skin off and blend it to puree. If you are using the homemade tomato puree, I would recommend using a little 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 puree, 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 Sauce you ever tasted!
If you really enjoy those restaurant like tomato-based curries, this fragrant makhni 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 or on a pizza or along with pasta, may be.
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 in a unique way 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 sauce 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.