Makhani sauce is a bright and aromatic tomato sauce that you can use to make various delicious meals. It’s convenient since you can store it in the freezer for later use, and it tastes just like the curries you get at a restaurant. I’ve been using this recipe for makhani sauce/makhani masala for years. As a result, it has produced several memorable moments.
The secret ingredient gives a floral sweetness that rounds out the creaminess and aromatic tastes nicely. The sauce is simple to prepare and adaptable to many different meals.
Ingredients Required for Makhani Sauce
Onion: Regarding Indian food, I prefer to use red onion, but white or yellow onion would do in a pinch.
Red juicy tomatoes: Using canned tomato sauce is a time-saver and gives the masala a more brilliant color than using fresh tomatoes alone.
Ginger and Garlic: The flavor of canned or bottled ginger garlic paste is better than freshly made ginger garlic paste.
Spices: Bay leaves, cinnamon sticks, clove, black pepper, cardamom, and star anise are added. Cinnamon Stick and Cardamom offer floral flavor and are required.
Fenugreek leaves: (kasuri methi in Hindi) are a vital dried herb to flavor-rich curries.
My secret ingredient is cinnamon powder. The sauce becomes mildly sweeter with it than with just the cinnamon stick.
Along with these spices, turmeric, cumin, coriander, and fennel powder are added.
Add Kashmiri chili powder for color.
Steps To Prepare The Makhani Sauce
- Place the oil, spices, and dried fenugreek leaves in a pan with a sturdy bottom. For maximum scent, you could give it a quick stir.
- Mix with some minced garlic and ginger. To keep it flavorless and suitable for children, I don’t add green chili. If you want things on the spicier side, this is the point at which you would add finely chopped fresh green chili.
- Salt it and add some finely sliced onion. To prevent the onion from becoming too rigid, stir it frequently.
- Spread the ground spices and heat them with the onion in a sauté for a few minutes.
- Cook the onion and spices until oil begins to separate from the edges of the pan. Keep it from sticking to the bottom of the pan, and burn by constantly stirring it.
- Pour in some tomato paste from a can and then top it out with water.
- To infuse the sauce with flavor and allow it to thicken, add cinnamon powder and simmer for 15 minutes.
- At last, melt some butter and mix it in.
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FAQs
How can I store Makhani Sauce?
You can store Makhani Sauce in an airtight container in the refrigerator for up to 3-4 days. You can also freeze for longer-term storage.
Makhani Sauce
Ingredients
- 2 tablespoons oil
- 1 Red Onion Finely chopped
- 2 cinnamon sticks
- 5 green cardamoms
- 1 star anise
- Few cloves
- Few peppercorns
- 1 teaspoon Grated ginger
- 1 teaspoon Grated garlic
- 1 tablespoon kasoori methi dried fenugreek leaves
- 2 cups tomato puree
- 2½ cup water
- 1 tablespoon cinnamon powder
- ½ teaspoon chili powder
- ¼ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Fennel Powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Place the oil, spices, and dried fenugreek leaves in a pan with a sturdy bottom. For maximum scent, you could give it a quick stir.
- Mix with some minced garlic and ginger. To keep it flavorless and suitable for children, I don't add green chili. If you want things on the spicier side, this is the point at which you would add finely chopped fresh green chili.
- Salt it and add some finely sliced onion. To prevent the onion from becoming too rigid, stir it frequently.
- Spread the ground spices and heat them with the onion in a sauté for a few minutes.
- Cook the onion and spices until oil begins to separate from the edges of the pan. Keep it from sticking to the bottom of the pan, and burn by constantly stirring it.
- Pour in some tomato paste from a can and then top it out with water.
- To infuse the sauce with flavor and allow it to thicken, add cinnamon powder and simmer for 15 minutes.
- At last, melt some butter and mix it in.
