Basic Makhani Sauce

This Basic Makhani Sauce is a rich, smooth, buttery tomato based sauce that you can use commonly in many Indian dishes. This vibrant, mild-tasting sauce recipe is really easy and requires very simple ingredients. It is so versatile to make many lip smacking recipes out this base sauce and freezer friendly that come handy on a busy day or weeknight meals preparation.

WHAT IS MAKHANI?

Makhani is derived from the Hindi word makkhan which means ‘with butter’. And that is the entire premise of every Makhani dish hailing from the North Indian region of Punjab. Chicken Makhani , Paneer Makhani and Dal Makhani. All these famous dishes are built on a rich and slightly sweet tomato and cream curry spiked with lots of butter.

HOW TO MAKE THIS MAKHANI SAUCE?

In a pan, melt the butter and add cumin seeds, ginger, garlic, cashew and kashmiri red chilli. Saute for a minute until the cashew are golden.

Then add the chopped onion and saute until it becomes transparent.

Add the tomatoes and cook for a minutes. Then add turmeric, red chilli powder, garam masala, sugar and salt.

Saute on medium heat for 2 minutes and then add the water. Cover and cook for 7-8 minutes.

Allow the mixture to cool down completely before grinding

Blend the mixture into a smooth, creamy sauce.

TIPS TO MAKE PERFECT SAUCE AT HOME:

Here are some of the tips that i used to follow:

• Try to use ripe tomatoes for best flavors as it is more juicy.
• Use Kashmiri red chilli for bright red colour of the sauce.
• Adjust the spice level as per your taste and preference.
• Adding cashew helps in thickening sauce. You can replace with almonds or fresh cream while making the curries.
• Before blending the mixture, allow it to cool completely
• If you are using salted butter then reduce the amount of salt in the sauce

HOW TO USE MAKHANI SAUCE?

Here are some of my suggestions:

• As a base in making curries like Paneer Butter Masala, Butter Chicken, Malai Kofta. This sauce this versatile and can add any roasted veggies ( like cauliflower, potatoes, broccoli, carrot beans), protein ( paneer, tofu ) and legumes (beans, chickpeas)
• As Pizza Sauce
• As a base in biryani’s like Paneer Makhani Dum Briyani
• As spread in sandwich
• As Pasta Sauce

HOW TO STORE MAKHANI SAUCE?

You can refrigerate the sauce in an air-tight container for 3-4 days. And can freeze the sauce as a individual portions in a ice cube tray. And store in a zip lock bag for upto a month.

BASIC MAKHANI SAUCE RECIPE:

INGREDIENTS:

2 tbsp unsalted butter
1 tsp cumin seeds
10-12 cashew nuts
4-5 kashmiri red chilli
1 inch ginger
3 garlic cloves
6 ripe tomatoes, roughly chopped
1 medium sized onion, roughly chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp salt
1 tsp sugar
1 cup water

DIRECTIONS:

1. In a pan, melt the butter and add cumin seeds, ginger, garlic, cashew and kashmiri red chilli. Saute for a minute until the cashew are golden.
2. Then add the chopped onion and saute until it becomes transparent.
3. Add the tomatoes and cook for 2-3 minutes. Then add turmeric, red chilli powder, garam masala, sugar and salt.
4. Saute on medium heat for 2 minutes and then add the water. Cover and cook for 7-8 minutes.
5. Allow the mixture to cool down completley before grinding
6. Blend the mixture into a smooth, creamy sauce.

RECIPE NOTES:

1. Try to use ripe tomatoes for best flavors as it is more juicy.
2. Use kashmiri red chilli for bright red colour of the sauce.
3. Adjust the spice level as per your taste and preference.
4. Adding cashew helps in thickening sauce. You can replace with almonds or fresh cream while making the curries.
5. Before blending the mixture, allow it to cool completely

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