Makhani Gravy Base
A rich, silky tomato-butter-cashew gravy base you can make once and use for paneer butter masala, veg makhanwala and more.
Makhani gravy is the buttery tomato sauce behind paneer butter masala, veg makhanwala and butter-style curries. This recipe makes a base you can cook in a batch and use through the week: ripe tomatoes, cashews, ginger and whole spices are simmered until soft, then blended very smooth and finished with butter and cream. The result is mildly tangy, lightly sweet and velvety, never sharp. Because the base is neutral, you can fold in paneer, mixed vegetables, boiled sweet corn or fried koftas and have a restaurant-style curry in 10 minutes.
Method
- Heat oil and 1 tbsp butter in a heavy pot. Add bay leaf, cardamom, cinnamon, cloves and dried chillies and cook for 30 seconds.
- Add ginger, garlic, cashews and tomatoes with 1/2 cup water and salt. Cover and cook on medium heat for 15 to 18 minutes, until the tomatoes are completely soft.
- Cool slightly, remove the bay leaf and cinnamon, and blend to a very smooth puree.
- Strain the puree through a fine sieve, pressing well with a ladle, to remove skins and seeds.
- Heat the remaining butter in a pan, add the puree and chilli powder. Simmer on low heat for 8 to 10 minutes, stirring often, until thickened and the butter shows at the edges.
- Add sugar to balance the tomato sourness. Stir in the crushed kasuri methi and simmer for 2 minutes. If using the base the same day, stir in the cream now and simmer 1 more minute; if storing, leave the cream out and add it when you reheat.
- Cool completely before storing. To use, simmer 1 cup of base with 200 g paneer or vegetables for 5 to 7 minutes.
Chef's tips
- Use ripe, deep red tomatoes; pale ones give a sour gravy.
- Strain the puree for a restaurant-smooth finish.
- Add cream only at the end, off high heat, to avoid splitting.
- Taste and balance with a little sugar, not more chilli, if too tangy.
What to serve it with
Use for paneer butter masala, veg makhanwala or dal makhani style gravies, and serve with naan, laccha paratha or jeera rice.
Storage
Refrigerate the base without cream for up to 3 days, or freeze in portions for up to 1 month. Add cream when reheating.
Variations
- Add 1 tsp honey or jaggery instead of sugar for a deeper sweetness.
- For a lighter base, replace cashews with 2 tbsp melon seeds.
- Add 1/2 cup boiled and ground onion for a thicker, onion-based gravy.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
How do I make paneer butter masala from this base?
Simmer 1 1/2 cups base with 1/2 cup water, add 250 g paneer cubes and cook for 5 minutes. Finish with butter, cream and kasuri methi. Adjust salt and sugar to taste.
Why does my makhani gravy taste sour?
Tomatoes vary in acidity. Cook the puree longer, add a teaspoon of sugar and finish with butter and cream, which round out the tang.
Can I freeze makhani gravy?
Yes, freeze it without cream in portions for up to a month. Thaw overnight in the refrigerator, reheat gently and add fresh cream before serving.
More recipes you may like
Restaurant-Style Dal Makhani
Creamy, rich whole black lentils and kidney beans simmered low and slow with butter and cream.
PunjabiDal Fry with Tadka
Yellow toor dal cooked soft and finished with a sizzling ghee tadka of garlic, cumin and red chilli. Everyday Punjabi comfort with rice or roti.
PunjabiGarlic Naan on Tawa
Soft, bubbly naan made without a tandoor or oven: a curd-yeast dough cooked on a hot tawa and brushed with garlic butter.