Makhani Gravy
also called makhani sauce · butter gravy · makhani base · tomato cashew gravy
- Curry House
- serves 6
- recipe says 1 hr
- Sauces & Gravies
Three ways to read this recipe
The table
| 28 oz(800 g)canned whole tomatoes | simmer 25 min, until the cashews go soft | blend smooth, push through the sieve | simmer 10 min, until it holds a line | whisk 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 | ||||
| Six cups is butter chicken for six or two dinners for three | ||||
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 min1 of 4 steps gives no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — the butter and the cream go in off the heat, because a makhani boiled after the dairy splits and does not come back
simmer 25 min, until the cashews go soft
25 minwalk awayfrom the start
blend smooth, push through the sieve
not timed25 min in
simmer 10 min, until it holds a line
10 minwalk away25 min in
whisk in off the heat
2 minneeds you35 min in
- needs you
- you can walk away
- never timed
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
>> slack: narrow — the butter and the cream go in off the heat, because a makhani boiled after the dairy splits and does not come back
>> step: simmer 25 min, until the cashews go soft
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}.
>> step: blend smooth, push through the sieve
Blend @&(~1)tomato and cashew{} in a #blender{} until it is completely smooth, then push it through a #fine sieve{} with a ladle.
>> step: simmer 10 min, until it holds a line
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.
>> step: whisk in off the heat
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.
Six cups is butter chicken for six or two dinners for three.