How To Make Makhni Sauce
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.
Ingredients
- 2 tablespoons oil
- 1 Red Onion Finely chopped
- 2 cinnamon sticks
- 5 green cardamoms
- 1 star anise
- Few cloves
- Few peppercorns
- 1 teaspoon Grated ginger
- 1 teaspoon Grated garlic
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 2 cups tomato puree
- 2½ cup water
- 1 tablespoon cinnamon powder
- ½ teaspoon chili powder
- ¼ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Fennel Powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Place a heavy bottom big pan on medium heat. Drizzle the oil and drop the whole spices. Let it sizzle and then, drop the garlic and ginger. Stir for a minute. Add the dried fenugreek leaves, and stir for a few seconds.
- Add the chopped onion, season with salt and cook for a few seconds.
- Add the ground spices and cook for 2 minutes.
- Pour the tomato puree, water, sugar and cinnamon powder. 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.
- Finish the sauce by adding the butter.
- 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.
Video
Nutrition
Serving: 1Makes 2 cupsCalories: 171kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gSodium: 685mgPotassium: 641mgFiber: 6gSugar: 13gVitamin A: 756IUVitamin C: 15mgCalcium: 100mgIron: 3mg