Makani gravy is a basic gravy prepared in restaurants for making any butter-based curries. You can store this masala in the freezer for months and use it for preparing butter chicken, paneer lababdaar, etc. This masala helps in making curries easily in few mins.
Ingredients
2 big ripe tomatoes
2 big onions finely chopped
1/4 cup cahew bits
3 tsp red chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 tsp garam masala powder
1 tblsp kasuri methi
3 tsp ginger garlic paste
3 tblsp oil
Pinch of sugar
Procedure
Roughly chop tomatoes and boil with very little water, cashew bits and Kasuri methi. Cool it and grind into a smooth paste
Heat oil in a pan fry chopped onions on a medium flame until brown
Add ginger-garlic paste and fry for 5 mins
Add spice powders and fry for 2-3 mins
Put the ground paste, sugar and cook further till the water contents evaporate and oil comes out
Remove from the heat once it becomes thick
Store in an airtight container once it comes to room temperature
Store the masala in the freezer if you want to store it for a long time
If you want to make the gravy richer and tasty then you can add 2 tblsp khova in the masala. Add it after you roast the ground paste and fry for 3-4 mins.
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