makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry |
by Tarla Dalal
Added to 177 cookbooks
This recipe has been viewed 278877 times
makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with 18 amazing images.
makhani gravy, the name says it all! The cream and butter used to prepare this Indian makhani curry gives it the name “makhani”. Punjabi makhani gravy is a reddish tomato-based gravy commonly used in North Indian cuisines.
In makhani gravy the sour taste of tomatoes is balanced by the use of fresh cream. restaurant style makhani gravy are an all-time favourite on the menus of almost all restaurants; the very famous Paneer Makhani, will tell you why! makhani gravy can be combined with vegetables of your choice too.
Notes on making the makhani gravy recipe. 1. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy. 2. If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing. 3. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder. 4. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
Malai Koftas in Makhani Gravy , Makhani Paneer Tikka Roll and Mushroom Mutter Makhani are other popular recipes made using this restaurant style makhani gravy.
Learn to make makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with step by step photos below.
For basic makhani gravy- To make makhani gravy recipe, combine the tomatoes, cloves, cashewnuts and ½ cup of water in a mixer and blend to a smooth paste. Keep aside.
- Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for few seconds.
- Add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add the tomato paste, chilli powder, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream mix well.
- Use the basic makhani gravy as required.
Storage- Use this basic makhani gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
- Cool the basic makhani gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
Basic Makhani Gravy ( Popular Restaurant Gravy) Video by Tarla Dalal
Basic Makhani Gravy, Popular Restaurant Makhani Gravy recipe with step by step photos
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From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Like makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | then here are some popular basic gravy recipes that you might wanna try :
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To prepare makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | in a deep bowl, take tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy. Also, the tomatoes have been washed and chopped before grinding.
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Add cloves, Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute also, if you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
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Pour ½ cup of water.
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Transfer this to a mixer jar and blend to a smooth paste. Keep aside.
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To prepare the makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | heat the butter in a broad non-stick pan.
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Add cumin seeds and sauté on a medium flame for a few seconds.
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Add ginger-garlic paste.
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Add onions.
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Sauté on a medium flame for 2 minutes or until they are soft and translucent.
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Add the prepared tomato paste.
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Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of kashmiri red chilli powder and regular red chilli powder.
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Add garam masala. For a flavorful makhni gravy, use freshly prepared garam masala. I have made one using this detailed recipe of garam masala.
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Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
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Add tomato ketchup.
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Add sugar and salt.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
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Switch off the flame, add the fresh cream. If you are someone who loves absolutely smooth gravy then strain this out to get rid of fibres from the tomatoes.
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Mix well and our makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | is ready.
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Use the Indian makhani gravy as required to make delightful sabzi recipes like: Makhani Paneer, Mushroom Mutter Makhani, Potato Koftas in Makhani Gravy.
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Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
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Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
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While making the subzi using the stored makhani gravy | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.
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Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy.
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If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
![]()
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Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder.
![]()
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Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
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Nutrient values (Abbrv) per cup
| Energy | 190 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.4 g |
| Fiber | 2.9 g |
| Fat | 13.2 g |
| Cholesterol | 15 mg |
| Sodium | 156 mg |
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