Enjoy the rich, creamy, and aromatic experience of Indian Makhani gravy—a true culinary delight that adds magic to any dish!
Indian Makhani gravy, also known as ‘butter gravy’, reflecting the indulgent use of butter and cream in its preparation. Its a rich, creamy, and flavourful base that serves as the foundation for many beloved dishes like Butter Chicken, Paneer Makhani and many more. With its vibrant hue and luxurious texture, this gravy is a celebration of spices and ingredients, including ripe tomatoes, onions, cashews, and aromatic herbs.
Tips for Perfect Gravy:
- Tomato Choice: Use ripe, red tomatoes for a naturally sweet flavour and vibrant color.
- Cashew Substitute: Almonds can be used instead of cashews for a slightly different flavour profile.
- Vegan Option: Replace butter with vegan butter or oil and cream with coconut cream or cashew cream.
Where can you use this Makhani Gravy?
Celebrate its adaptability and use as a base for numerous dishes:
- Butter Chicken (Murgh Makhani): The classic combination of grilled chicken pieces simmered in this creamy gravy.
- Paneer Makhani: Cubes of paneer (Indian cottage cheese) cooked in the gravy, making it a vegetarian delight.
- Vegetable Makhani: Add Mixed vegetables, like bell peppers, carrots, and beans, for a hearty dish.
- Seafood Variations: Simmer Prawns or fish in the gravy for a coastal twist.
- Biryani Accompaniment: A dollop of Makhani gravy elevates the experience of aromatic biryani.
Modify this versatile base to suit dietary preferences, including vegan versions using plant-based butter and cream substitutes. Its ability to transform simple ingredients into gourmet dishes makes it a staple in Indian households and restaurants worldwide.
Storing
Refrigerate this gravy for up to 3 days or freeze for up to a month in an airtight container.
Like this recipe? Try more recipes made from scratch –
Makhani Gravy
Cuisine: Indian4
servings20
minutes40
minutesIngredients
- For the Gravy Base
4 large tomatoes, cut into halves
2-3 large onions, sliced
3-4 garlic pods
1-inch piece of ginger, sliced
1 tablespoon + 1 tsp Kashmiri Red Chili powder
5-6 cloves
1-inch cinnamon stick
3 bay leaves
5-6 black peppercorns
2 green cardamoms
15-20 coriander stems
5 cashews
2 tablespoons butter
Salt to taste
- For the Gravy Finishing
1 tablespoon red chili powder
1 teaspoon coriander powder
3 tablespoons fresh cream
1 teaspoon honey
2 tablespoons butter
1/2 tsp Kasturi Methi or dried fenugreek leaves
Directions
- Prepare the Base
- Heat 2 tablespoons of butter in a deep pan over medium heat. Add bay leaves, cloves, cinnamon stick, green cardamoms, and black peppercorns. Sauté until aromatic.
- Add the sliced onions, garlic, ginger, and coriander stems, halved tomatoes, cashews, and kashmiri red chili (degi mirch). Sprinkle some salt to help the tomatoes soften faster. Cover and cook for 12-15 minutes on medium low flame, stirring occasionally, until the tomatoes break down completely.
- Once the tomatoes are mushy, switch off the flame and let the mix cool.
- Blend the Gravy
- Once the mixture cools slightly, remove the bay leaves and transfer the cooked ingredients to a blender. Blend into a smooth puree. For an extra silky texture, strain the puree through a sieve.
- Simmer the Gravy
- In a pan add some butter, 1 tsp red chili powder, coriander powder, the strained puree and a little water to adjust the consistency. Simmer on low heat for 7-10 minutes, stirring occasionally.
- Finish with Cream
- Stir fresh cream, and honey. Mix well and let the gravy simmer for another 2-3 minutes. Adjust salt as needed. Sprinkle crushed kasturi methi for additional flavour.
- Serve
- Use it as a base for your favorite dishes, like paneer, chicken, or vegetables. Garnish with a drizzle of cream and freshly chopped coriander leaves before serving.
