Makhani Gravy

also called makhani sauce · butter gravy · makhani base · tomato cashew gravy

The table

28 oz(800 g)canned whole tomatoessimmer 25 min, until the cashews go softblend smooth, push through the sievesimmer 10 min, until it holds a linewhisk in off the heat
1/2 cup(70 g)raw cashews
1 Tbs(17 g)ginger-garlic paste
2(slit)green chiles
4 pods(bruised)green cardamom
1 stick(2-in piece)cinnamon
1 cup(240 mL)water
2 tspkosher salt
4 Tbs(56 g)butter
1 TbsKashmiri chile powder
1 Tbs(21 g)honey
1/2 cup(120 mL)heavy cream
1 Tbs(crumbled between the palms)kasuri methi
3 Tbs(42 g; cubed)cold butter
This gravy and the one under chicken tikka masala are the same tomato and the same cashews; the difference is how much butter goes in cold at the end and whether the chicken was charred first. Six cups which is butter chicken for six or two dinners for three
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1simmer 25 min, until the cashews go soft

3simmer 10 min, until it holds a line

goes in with what step 2 made

4whisk in off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 37 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 1 hr.

  1. simmer 25 min, until the cashews go soft

    25 minwalk awayfrom the start

  2. blend smooth, push through the sieve

    not timed25 min in

  3. simmer 10 min, until it holds a line

    10 minwalk away25 min in

  4. whisk in off the heat

    2 minneeds you35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need blender · fine sieve · heavy pot

Goes with

See how it is written
>> title: Makhani Gravy
>> category: Sauces & Gravies
>> tags: indian, tomato, cashew, butter, base
>> counters: Curry House
>> aka: makhani sauce, butter gravy, makhani base, tomato cashew gravy
>> pairs-with: butter-chicken, ginger-garlic-paste
>> servings: 6
>> time: 1 hr
>> step.1: simmer 25 min, until the cashews go soft
>> step.2: blend smooth, push through the sieve
>> step.3: simmer 10 min, until it holds a line
>> step.4: whisk in off the heat

Simmer @canned whole tomatoes{28%oz}(800 g), @raw cashews{1/2%cup}(70 g), @ginger-garlic paste{1%Tbs}(17 g), @green chiles{2}(slit), @green cardamom{4%pods}(bruised), @cinnamon{1%stick}(2-in piece), @water{1%cup}(240 mL) and @kosher salt{2%tsp} in a #heavy pot{} ~simmer{25%min}.

Blend @&(~1)tomato and cashew{} in a #blender{} until it is completely smooth, then push it through a #fine sieve{} with a ladle. The sieve is not optional — the cardamom husk and the tomato skin are what stand between this and the velvet it is supposed to be.

Simmer @&(~1)strained gravy{} with @butter{4%Tbs}(56 g), @Kashmiri chile powder{1%Tbs} and @honey{1%Tbs}(21 g) ~simmer{10%min}, until a spoon drawn across the bottom holds its line for a second.

Whisk @heavy cream{1/2%cup}(120 mL), @kasuri methi{1%Tbs}(crumbled between the palms) and @cold butter{3%Tbs}(42 g; cubed) into @&(~1)gravy{} off the heat ~whisk{2%min}, adding the cold butter a cube at a time so it thickens the sauce instead of splitting out of it.

This gravy and the one under chicken tikka masala are the same tomato and the same cashews; the difference is how much butter goes in cold at the end and whether the chicken was charred first. Six cups, which is butter chicken for six or two dinners for three.