Butter Masala Sauce /Makhani Sauce.
Cubes of Paneer /Indian Cheese Simmered in tomato cream gravy . This North Indian Dish has quite mild flavour .
Ingredients
- 3 Cups Pureed fresh tomato(if using canned ones use half of the prescribed quantity.
- 1 Tsp Fenugreek seeds(Optional )if you are just learning to cook and not confident enough to handle it ,don't use fenugreek seeds.
- 2 Tbsp Ginger Garlic Paste
- 1 Stick Cinnamon
- 2 Black Cardamom
- 1.5 Tbsp Kasoori methi
- 1 Tbsp Kashmiri red chili powder
- 3 Tbsp Ghee or Butter
- ⅓ Cup Heavy cream
- 2 Tsp Honey
- Salt according to taste.
Instructions
- Heat butter /ghee.
- Add cinnamon,cardamom and fenugreek seeds.(Don't let fenugreek seeds change their color to brown , otherwise that will spoil the taste of gravy).
- Once they start crackling up add ginger garlic paste and fry it till the raw smell is gone.
- Add chili powder,salt and tomato puree /paste to it .
- Fry it for 2 -3 minutes.
- Add 3 cups of water, if you are using paste you can always mix it with water and use as puree.
- If using fresh tomato puree then add only one and half cups of water.
- Add Kasoori methi to it .
- Simmer the sauce till it looks reduced and the butter /ghee separates .
- Add cream and simmer for 7-8 minutes.
- You can keep the consistency of the sauce according to your liking .
- Quantity of cream can be adjusted to your own taste .
- Check the seasoning and adjust the salt if needed.
- Add honey to balance out the flavour .
- If you don't like to use honey you can use brown sugar but reduce the quantity since it can make your gravy too sweet.
- At this stage you can switch of the flame .
Tried this recipe?Let us know how it was!