Basic Makahni Gravy

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 12 large sized tomatoes
• salt
• 1 tablespoon kashmiri chili powder
• 1 inch piece gingerroot (roughly chopped)
• 1/4 cup butter
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons sugar or 2 tablespoons honey
• 1 teaspoon garam masala powder
• 1 cup fresh cream

Recipe

• 1 quarter the tomatoes. put them in a pressure cooker along with salt, half of the kashmiri red chilli powder, ginger and two cups of water.
• 2 pressure cook till two whistles. remove and set aside to cool.
• 3 blend the mixture in a blender and strain.
• 4 heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. cook for a minute.
• 5 add the pureed tomatoes and cook for two to three minutes.dry roast the kasuri methi in a microwave or on a tawa. crush.
• 6 add the remaining kashmiri red chilli powder to the gravy along with salt, sugar or honey. stir and cook for a minute. add the crushed kasuri methi and garam masala powder.
• 7 mix and cook for a minute.add cream only if you need to use the gravy immediately.