I’ve tried various Makhani gravies over the last few years. Some called for onions and others for roasted, pureed bell peppers within and still others that finished off with a generous dose of garam masala, all seemingly contributing to that typical, well known makhani flavor, but not quite there.
Enter Prashad, that old, re-re-published cookbook, written by a bunch of chefs, for serious cooks. I confess to not taking it very seriously, having ordered it on a whim, due to a mention on the Chef at Large group and it lay gathering dust on my bookshelf for the longest period of time.
A few months back, I decided to try one recipe from the book, just one, and thought it befitting that that one recipe be for Makhani gravy. What an epiphany that was. The recipe churned out the mother of all makhani gravies, rich but not overwhemingly so, smooth, buttery, creamy, mildly piquant and utterly delicious. We eat this with maida parathas or rotis.
Here it is and I hope you enjoy it as much as we did.
Ingredients – Part A:
- 1 kilo Tomatoes, roughly chopped
- 10 gms Ginger paste
- 10 gms Garlic paste
- 5 nos Green chilis slit
- 5 gms Red chili powder
- 8 nos Cloves
- 7 nos Cardamom, green
- 1 litre Water
Ingredients – Part B:
- 150 gms Butter
- 150 gms Cream
- 10 gms Kasuri Methi
- Salt to taste
- Pressure cook all the ingredients in Part A for 2 whistles.
- Remove cardamom and cloves from within; pass through sieve or puree in blender.
- Put into pan and on medium heat, reduce to a sauce like consistency, which means it should coat the back of a spoon.
- Bring to boil. Simmer. Add all the ingredients from Part B.
- Add paneer or grilled chicken and bring to boil again if needed.
- Serve with rotis/naan.