makhani gravy recipe | restaurant style makhani gravy | (2024)

Basic Makhani Gravy Video

मखनी ग्रेवी रेसिपी | रेस्टोरेंट स्टाइल मखानी ग्रेवी | बेसिक मखनी ग्रेवी | पंजाबी मखनी ग्रेवी - हिन्दी में पढ़ें (Basic Makhani Gravy, Popular Restaurant Makhani Gravy in Hindi)

Other basic gravy recipes :

1. From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Likemakhani gravy recipe | restaurant stylemakhani gravy | Punjabi makhani gravy | Indian makhani curry | then here are some popular basic gravy recipes that you might wanna try :

   ● Basic Pasanda Gravy

   ● Basic White Gravy, White Gravy

   ● Basic Spinach Gravy

   ● Basic Dum Aloo Gravy

   ● Basic Kolhapuri Gravy

How to make restaurant style makhani gravy :

1. To preparemakhani gravy recipe | restaurant stylemakhani gravy | Punjabi makhani gravy | Indian makhani curry |in a deep bowl, take tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy. Also, the tomatoes have been washed and chopped before grinding.
   
2. Add cloves, Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute also, if you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
   
3. Pour ½ cup of water.
   
4. Transfer this to a mixer jar and blend to a smooth paste. Keep aside.
   
5. To prepare themakhani gravy recipe | restaurant stylemakhani gravy | Punjabi makhani gravy | Indian makhani curry |heat the butter in a broad non-stick pan.
   
6. Add cumin seeds and sauté on a medium flame for a few seconds.
   
7. Add ginger-garlic paste.
   
8. Add onions.
   
9. Sauté on a medium flame for 2 minutes or until they are soft and translucent.
   
10. Add the prepared tomato paste.
    
11. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of kashmiri red chilli powder and regular red chilli powder.
    
12. Add garam masala. For a flavorful makhni gravy, use freshly prepared garam masala. I have made one using this detailed recipe ofgaram masala.
    
13. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
    
14. Add tomato ketchup.
    
15. Add sugar and salt.
    
16. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
    
17. Switch off the flame, add the fresh cream. If you are someone who loves absolutely smooth gravy then strain this out to get rid of fibres from the tomatoes.
    
18. Mix well and ourmakhani gravy | restaurant stylemakhani gravy | Punjabi makhani gravy | Indian makhani curry |is ready.
    
19. Use the Indian makhani gravy as required to make delightful sabzi recipes like:Makhani Paneer, Mushroom Mutter Makhani, Potato Koftas in Makhani Gravy.
    

How to store makhani gravy :

1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
3. While making the subzi using the storedmakhani gravy | restaurant stylemakhani gravy | Punjabi makhani gravy | Indian makhani curry |thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 5 minutes.

Tips for makhani gravy

1. Make use of fresh, red ripe tomatoes to get a naturally bright red coloredmakhani gravy.
   
2. If you wish to storeIndian makhani curryin the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing.
   
3. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder.
   
4. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours.
   

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