Go Back
–+ servings
Delicious Makhani Gravy

Makhani Gravy Recipe

Indulge in the luxurious flavors of Makhani Gravy with our simple recipe. Creamy, rich, and aromatic, it's a culinary delight!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Dips & Condiments
Cuisine: Indian
Keyword: makhani gravy ingredients, makhani gravy recipe, makhani sauce ingredients, makhani sauce recipe
Servings: 6
Author: Chef Yogi

Ingredients

  • 6 number Medium size Ripe Tomatoes 450 gm
  • ½ Cup Cashews 75 gm
  • ¼ piece Green Capsicum 30 gm
  • 2 number Bay Leaves
  • 1 piece Mace
  • 8 number Green Cardamom pods
  • 8 cloves of Peeled Garlic 10 gm
  • 2 Inch piece of peeled Ginger 10 gm
  • 1/2 tbsp Table Salt
  • 250 ml Water
  • 40 gm Yellow Salted/Unsalted Butter
  • 3 Tbsp Red Chilli Powder Kashmiri( This variety is less hot & much brighter in color) alternatively use dry paprika powder
  • 100 gm Cooking Cream
  • 2 Tbsp Sugar
  • 1 small Live Coal
  • 6-8 number Cloves
  • 1 tsp Ghee

Instructions

Making Tomato Paste:

  • In a pressure cooker, combine tomatoes, cashews, green capsicum, bay leaves, mace, green cardamom, peeled garlic, ginger, table salt, and water.
    panner makhani gravy Ingredients in Pressure Cooker
  • Cook on medium heat for 20 minutes and then remove from the flame.
    Creamy Makhani Gravy Ingredients
  • Allow it to cool completely, then transfer the mixture to a food processor.
    Grind ingredients in processor of making makhani sauce recipe
  • Grind into a fine puree.
    Creamy Makhani Gravy Puree

Finishing the Base:

  • In a thick-bottomed pot, add butter and stir in the red chilli powder.
    Buttery Makhani Gravy
  • Immediately add the tomato puree, remaining butter & Sugar
    Adding tomato puree and butter in makhani sauce recipe
  • Simmer on a low flame for 10-15 minutes. Stir occasionally.
    Creamy Makhani Gravy
  • Blend cooking cream mix well and switch off the flame
    Creamy Cooking Cream Mix

Smoking the Gravy:

  • Take a small metal bowl and place a live piece of charcoal in it. Add cloves and ghee on top.
    Smoky charcoal, cloves, ghee for making panner makhani
  • Let the smoke release.
    Smoking Pot for makhani sauce recipe
  • Close the lid for 10 minutes. Remove the bowl.
    Smoky gravy flavoring

Final Touch:

  • The Makhani gravy is now ready and can be stored after cooling in a jar or airtight container for 3-4 days.
    Delicious Makhani Gravy
  • This versatile gravy complements well with traditional butter chicken, paneer Makhani rolls filling, rice, curry, pasta, or anything you can imagine.
Tried this recipe?Let us know how it was!