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–+ servings

Butter Masala Sauce /Makhani Sauce.

Cubes of Paneer /Indian Cheese Simmered in tomato cream gravy . This North Indian Dish has quite mild flavour .
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Method

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.

Method
 

  1. Heat butter /ghee.
  2. Add cinnamon,cardamom and fenugreek seeds.(Don't let fenugreek seeds change their color to brown , otherwise that will spoil the taste of gravy).
  3. Once they start crackling up add ginger garlic paste and fry it till the raw smell is gone.
  4. Add chili powder,salt and tomato puree /paste to it .
  5. Fry it for 2 -3 minutes.
  6. Add 3 cups of water, if you are using paste you can always mix it with water and use as puree.
  7. If using fresh tomato puree then add only one and half cups of water.
  8. Add Kasoori methi to it .
  9. Simmer the sauce till it looks reduced and the butter /ghee separates .
  10. Add cream and simmer for 7-8 minutes.
  11. You can keep the consistency of the sauce according to your liking .
  12. Quantity of cream can be adjusted to your own taste .
  13. Check the seasoning and adjust the salt if needed.
  14. Add honey to balance out the flavour .
  15. 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.
  16. At this stage you can switch of the flame .
Tried this recipe?Let us know how it was!