Basic Makhani Masala

Makani gravy is a basic gravy prepared in restaurants for making any butter basedcurries.You can store this masala in freezer for months and use it for preparing butter chicken, paneer lababdaar etc.This masala helps in making curries easily in few mins.

2 big riped tomatoes
2 big onions finely chopped
1/4 cup cahew bits
3 tsp red chilli pdr
1 tsp cumin pdr
1/2 tsp turmeric pdr
2 tsp garam masala pdr
1 tblsp kasuri methi
3 tsp ginger garlic paste
3 tblsp oil
Pinch of sugar


  • 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 in 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 evaporates 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
  • Ifyou want to make the gravy more rich and tastythen you can add 2 tblsp khova in the masala .add it after you roast the ground paste and fry for 3-4 mins


Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Tuppa Dosa with Chutney