Makhani Gravy

Makhani Gravy

Ingredients
3 large tomatoes , roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp tomato ketchup
1 tsp sugar
salt to taste

Method
1. Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a
    smooth paste.
2. Strain the paste using a strainer and keep aside.
3. Melt the butter in a broad pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions
    turn translucent.
5. Add the strained tomato paste, chilli powder ,fresh cream, garam masala, dried fenugreek
    leaves, tomato ketchup and sugar, mix well an bring to a boil. Keep aside to cool.
6. Use as required.

Storage
1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the
    deep-freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store
    under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the
    end, add the butter and cream, mix well and simmer for 5 minutes