Makhni Gravy Recipe | Basic Tomato Curry
Makhni Gravy is a rich, buttery North Indian tomato-based curry used as a base for dishes like Butter Chicken and Paneer Makhni. It’s made by cooking tomatoes with ginger, garlic, cashews, and mild spices, then blending and straining for a smooth, creamy texture. Finished with butter and cream, it delivers a mildly sweet, velvety, restaurant-style flavor.
Ingredients
- Water – 2 cups
- Tomato diced – 500gms
- Onion sliced – 50 gms
- Bay leaf – 1no
- Cinnamon – 1 stick
- Black cardamom – 1no
- Cloves – 3 no
- Cardamom – 3no
- Garlic cloves – 8 no
- Ginger – 1 small piece
- Kashmiri chilli powder – 1 tbsp
- Butter – 2 tbsp
- Cashew nuts – 12nos
Instructions
- In a deep vessel add all the ingredients and bring to a boil. Lower heat, cover and cook for 25mins. Turn off the heat and remove the black cardamom, bayleaf and cinnamon. Now grind the tomatoes into a fine puree and strain it. Our basic tomato curry is ready. You can add veggies, chicken or fish in this curry along with some butter, salt, cream and dried fenugreek leaves(methi) powder.
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