Makhni Gravy

1. 1

   Quarter the tomatoes.

2. 2

   Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles.

3. 3

   Remove and set aside to cool.

4. 4

   Blend the mixture in a blender and strain.

5. 5

   Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.

6. 6

   Add the pureed tomatoes and cook for two to three minutes.

7. 7

   Dry roast the kasuri methi in a microwave or on a tawa. Crush.

8. 8

   Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.

9. 9

   Stir and cook for a minute.

10. 10

    Add the crushed kasuri methi and garam masala powder.

11. 11

    Mix and cook for a minute.

12. 12

    Add cream only if you need to use the gravy immediately.

* Per serving · 4 servings · Values may vary.

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