Recipe- Freezer Friendly Indian Makhani Gravy

Learn how to make Indian Makhani Gravy (Curry) for when you’re responsible to cook meals but don’t have the time to go through every step, every day! This recipe is really easy and the gravy is freezer friendly so it can be stored for later use. Freeze it in jars or zip locks!

Most restaurants have gravies which are deep red in color. People, if you still haven’t figured it out, that’s just food coloring.

Ingredients

4 tablespoons Butter
2 tablespoons Oil
1 Green Chili
4 Kashmiri Red Chilies
2 tablespoons Ginger Paste
1 tablespoon Garlic Paste
2 Bayleaves
2 Cinnamon Sticks
5 - 6 Cloves
2 Cardamoms
1 teaspoon Peppercorns
2 tablespoons Cashewnuts chopped
1 tablespoon Poppy Seeds Khus Khus
14 Tomatoes large (1 1/2 Kg , coarsely chopped)
1 tablespoon Garam Masala Powder
1 teaspoon Chili Powder
1/2 teaspoon Turmeric Powder
3 tablespoons Ketchup
1 tablespoon Sugar or Jaggery (Optional)
2 tablespoons Kasuri Methi Dry
2 tablespoons Fresh Cream
Salt to taste

Method

* In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.

* Add green chili, red chillies, ginger, garlic paste and whole spices.

* Saute for a minute or two and add cashew nuts, poppy seeds and tomatoes. Mix well.

* Cover and cook this for ten to fifteen minutes till the tomatoes start breaking down. Switch off the flame and set aside to cool.

* Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.

* In the same pan or kadhai, heat the remaining butter and add the ground paste from step #3.

* Add garam masala powder, chili powder, turmeric, ketchup, salt and sugar or jaggery (if using) along with 1/2 cup water. Bring this to a boil.

* Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly.

* In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.

* Let the curry cool completely before dividing it into smaller portions and freezing it in ziplock packs.