How to make Makhani gravy (tomato gravy)
Tomato or Makhani gravy is a basic gravy for many curries or gravies in Indian cuisine made from tomatoes, cashews and flavored with butter, kasoori methi and so on.
Ingredients
- 250 g Tomatoes
- 100 g Cashews
- 50 g Butter
- 2 tbsp Ginger garlic paste
- 2 tbsp Kashmiri chili powder
- 10 g Kasoori methi
- 5 g Salt
- 25 g Khova unsweetened
Instructions
- In a pan add butter, half amount Kashmiri chili powder, bay leaf, cloves and cinnamon and star anise and roughly chopped tomatoes and sauté till it gets mushy. Add cashewnuts and sauté for further 6 minutes. Remove the bay leaf, cinnamon and cloves and cool the mixture completely. Once it is cooled, grind the tomatoes and cashewnuts mixture completely into fine paste.
- In a pan add butter, ginger garlic paste and khova and cook till the raw flavor goes for about an minute. Then add kashmiri chili powder and Add the grounded tomato puree and cook for 10 minutes. Add salt, little sugar if tomato is total sour and cook for further 5 minutes. Add crushed kasoori methi and for 5 minutes.
Notes
Khova really brings richness to the dish. Kasoori is a most important flavor factor.
The ratio of tomato plus cashew is always 2: 1 or cashews even lesser sometimes.
This gravy is the base for many dishes and can be modified accordingly.