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Makhani Masala

Makhani Gravy

Ingredients
  

  • 4 tbsp oil
  • 70 g cashew nuts
  • 8 fat cloves garlic roughly chopped
  • 4 tsp ginger chopped
  • 4 tsp 'Ome Made Makhani Masala
  • 800 g chopped tomatoes The better the quality, the better the sauce will be.
  • 400 ml water

To Finish For A Makhani Or Butter Sauce

  • 30 g butter
  • 1 tbsp sugar
  • 1 tsp dried fenugreek leaf
  • 100 ml double cream
  • 1 tsp salt or to taste

Instructions
 

  • Heat the oil in a pan
  • Add the cashew nuts and cook stirring for 1 minute
  • Add the garlic and ginger and fry for 30 seconds
  • Add the Makhani Masala and continue to cook stirring for 40 seconds
  • Add the tomatoes and water. Bring to a simmer and cook for around 40 minutes.
  • Let cool slightly and then blend thoroughly with an immersion blender.

To Finish

  • For a Makahani or butter sauce add the butter, cream, fenugreek, sugar and salt.
    This sauce can now be used in a variety of recipes or just add cooked Chicken Tikka for a rich Butter Chicken.

Notes

The above recipe can be adapted. If you fry 3 large sliced onions until brown before adding the other ingredients, you are going to have a really nice Hotel style sauce for Chicken Tikka Masala.
You can even add 'Ome Made Hotel Gravy Curry Masala for an even deeper flavour.
Or if you want to be really experimental and want an outstanding Hotel Style Gravy. Try making a batch of Hotel Gravy and a batch of Makhani Gravy (Leave out the finishing ingredients) and mix them together. Perfect for a rich Tikka Masala or a decadent Bhuna!