Basics of Indian Cooking - Makhani Gravy Base

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Indian cooking is incomplete without the curries and gravies; amongst all of them, one gravy that everyone relishes is a makhani or a butter based tomato gravy that serves as base for many popular dishes like Butter Chicken, Paneer Makhani, Mushroom Makhani, Soya Tikka Masala and so on. I always keep a batch of this gravy base stored in my refrigerator as it comes really handy when hosting a sudden dinner party or get-together. A no-fuss recipe with simple everyday kitchen ingredients, it comes together in no time. If you too are hosting a party and planning to make rich Mughlai delicacies, this recipe is just for your sorts. Make it ahead of time and substantially reduce your time spent in the kitchen. Just note, this is a thick base; when making the dish, thin it out and adjust the consistency by adding some water.


Basics of Indian Cooking - Makhani Gravy Base


Ingredients

  • Red ripe and firm tomatoes - 6 to 7
  • Garlic pods (roughly chopped) - 5 to 6
  • Ginger (roughly chopped) - 2 inch
  • Green chilies (roughly chopped) - 2
  • Black cardamom - 1
  • Green cardamoms - 3
  • Cinnamon stick - 1 inch
  • Cloves - 3
  • Black pepper corns - 5 to 6
  • Bay leaf - 1 to 2
  • Cumin seeds - 1 tsp
  • Salt - as per taste
  • Kashmiri red chili powder - 2 tsp
  • Oil - 1 tbsp
  • Butter - 2 tbsp
  • Crushed kasoori methi - 1 tsp
  • Tomato ketchup - 1 tbsp
  • White vinegar - 1 tsp
  • Sugar - 1 tsp


Basics of Indian Cooking - Makhani Gravy Base


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Basics of Indian Cooking - Makhani Gravy Base



Method

  1. In a wide saucepan, bring about 8 cups of water to a boil.
  2. Put in the tomatoes. Cover and cook for 7 to 8 minutes or until you see skin coming off the tomatoes.
  3. Transfer the tomatoes in a bowl of chilled water. Let them cool for 5 minutes.
  4. Peel off the skin and blend the tomatoes to a fine puree. 
  5. In a thick bottomed pan or kadhai, heat oil and butter.
  6. Add in the whole spices. Saute till they are fragrant.
  7. Add the green chilies, garlic and ginger. Fry until they turn golden.
  8. Next, add the red chili powder. Saute for a second and then add the tomato puree.
  9. Cover and simmer for 10 minutes on medium heat or until you see oil oozing from the sides.
  10. Switch off the heat and let the masala cool down to room temperature.
  11. Transfer the masala in a blender and blend to a smooth paste.
  12. Strain the paste through a fine mesh.
  13. Pour this paste in a kadai. Let it come to a boil on medium heat. Lower the heat.
  14. Add in salt, sugar, vinegar and tomato ketchup. Mix nicely. Switch off the heat and season with crushed kasoori methi. Cool and transfer to a clean glass jar. This gravy mix can be stored in refrigerator for 3 to 4 days. You can also freeze it for 10 to 15 days; just thaw to room temperature and then use in different recipes like butter chicken or paneer makhani.
Note: This is a thick gravy base and would need to be thinned out when using in actual recipe. Cream shall also be added in the actual preparation like butter chicken or paneer makhani.


Basics of Indian Cooking - Makhani Gravy Base


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