Basic Makahni Gravy Recipes
MAKHNI GRAVY
Make and share this Makhni Gravy recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the tomatoes.
- Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles.
- Remove and set aside to cool.
- Blend the mixture in a blender and strain.
- Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
- Add the pureed tomatoes and cook for two to three minutes.
- Dry roast the kasuri methi in a microwave or on a tawa. Crush.
- Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.
- Stir and cook for a minute.
- Add the crushed kasuri methi and garam masala powder.
- Mix and cook for a minute.
- Add cream only if you need to use the gravy immediately.
Nutrition Facts : Calories 434, Fat 34.6, SaturatedFat 21.2, Cholesterol 112, Sodium 132.2, Carbohydrate 30.3, Fiber 6.6, Sugar 20.8, Protein 6.3
MALAI MAKHANI GRAVY
From this week's Weekend magazine, Foodcourt column which is this week on "Masalas and Gravies"(meaning the basic spices curry mixture) that goes into Indian cooking:)
Provided by Charishma_Ramchanda
Categories Curries
Time 50m
Yield 220 ml
Number Of Ingredients 15
Steps:
- Cook tomatoes in 2 cups of water.
- Add green chillies, ginger and garlic pastes, red chilli powder, cardamoms, cloves, salt and sugar.
- Cook over low heat until it becomes thick and of sauce consistency.
- Remove from flame.
- Allow to cool.
- Bring the sauce to a boil.
- Add the butter and cream.
- Stir and mix well.
- Add the kasoori methi (dried fenugreek leaves) and ginger strips.
- Stir well.
- Add the saffron.
Nutrition Facts : Calories 6.1, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.7, Sodium 3.5, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
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