If you’re a fan of Indian cuisine, you may have already tasted this creamy, buttery sauce that’s often used to enhance the flavors of various dishes. Makhani sauce, also known as butter sauce or tomato cream sauce, is a popular North Indian delicacy that’s made with a rich blend of tomatoes, cream, butter, and a variety of aromatic spices.
One of the best things about Makhani sauce is its versatility. It can be used as a dipping sauce for appetizers like samosas or as a main ingredient in curries, gravies, and stews. This sauce is particularly popular in vegetarian and non-vegetarian dishes with paneer, chicken, or fish. Makhani sauce can be customized to suit your taste preferences by adjusting the spice level, sweetness, and tanginess.
If you’re looking for a way to spice up your meals and tantalize your taste buds, Makhani sauce is definitely worth a try. Whether you’re a seasoned chef or a beginner in the kitchen, this sauce is easy to make and can add a delicious twist to your cooking. So, let’s dive into the world of Makhani sauce and discover how to make this mouth-watering delicacy at home.
Ingredients Required to Make Makhani Sauce
- Unsalted butter 3 tsp
- Cardamom 12-16 pods
- Small pieces of mace 8-12
- Cashews 1/4 cup
- Ginger-garlic paste 1 1/2 tbsp
- Passata 500 ml
- Deggi mirch 1 tbsp
- Honey 2-3 Tbsp
- Kasoori methi/dried fenugreek leaves 1 Tbsp
- 10% cream/half and half cream 1 cup
- Gram masala 1/2 tsp
- Salt according to taste
Recipe for Makhani Sauce
- Melt 1 1/2 tablespoons of unsalted butter in a large pot over medium heat. Then, add cardamom, mace, and cashews to the pot and sauté for a few minutes until they become fragrant.
- Add ginger-garlic paste, mix it well, and stir frequently to prevent it from sticking to the pot. Cook for about 4-5 minutes until the rawness of the ginger and garlic has been cooked off.
- Next, add the passata and mix well, then bring it to a simmer. Add deggi mirch and 1 teaspoon of salt, and mix well. Cover the pot and let it cook for 10-12 minutes, stirring every 2-3 minutes.
- Add the remaining butter and honey, and mix everything well. Cook the sauce for 4-5 more minutes, stirring occasionally. After that, turn off the heat and transfer the mixture to a food processor. Puree the sauce completely for about 1-2 minutes.
- Position a fine mesh sieve over the pot and pour the pureed sauce over it. Using a spatula or wooden spoon, push the sauce through the mesh. Although it requires some effort, this step is definitely worth it as it will help you achieve an incredibly smooth sauce.
- Crush the kasoori methi by rubbing it between the palms of your hands, then add it to the sauce. Cook the sauce for 1-2 minutes to “wake up” the dried fenugreek leaves. At this stage, the sauce may seem too thick, but we will address this issue shortly.
- Next, pour in the cream and garam masala, and stir the sauce well. The cream will help achieve the desired consistency. Cook the sauce for only 2-3 minutes, as any further cooking may cause it to become too thick. If this happens, add more cream to adjust the consistency.
Tips for Serving Makhani Sauce
Makhani sauce is a popular Indian sauce that is known for its creamy and flavorful taste. If you’re planning to serve Makhani sauce, here are some tips that can help you:
Pair it with the right dish: Makhani sauce goes well with a variety of dishes, including paneer (cottage cheese), chicken, and vegetables. Consider pairing it with a dish that complements its rich and creamy flavor.
Adjust the seasoning to your liking: Makhani sauce can be quite spicy, so if you’re serving it to guests, consider reducing the amount of chili or using a milder variety. You can also adjust the seasoning by adding more salt or sugar to the sauce to balance out the flavors.
Use fresh ingredients: To ensure that your Makhani sauce tastes great, it’s important to use fresh and high-quality ingredients. Follow the recipe closely and use fresh cream, ginger, garlic, and other spices.
Add some garnish: A sprinkle of chopped cilantro or a few slices of fresh tomato can add some color and flavor to your Makhani sauce. Consider adding some garnish to make your dish look even more appealing.
How to Store Makhani Sauce
To ensure the freshness of the gravy, it is recommended to use it immediately on the same day to prepare your desired recipes. However, if you plan to store the gravy in the freezer for a few weeks, it is advisable to refrain from adding cream, as it may cause the gravy to spoil during storage.
You can pour the gravy into food-grade zip-lock bags or airtight containers and store them under refrigerated conditions.
While using the stored gravy, thaw it first and use it as per the recipe. Towards the end of the recipe, add the curds and cream, mix well, and simmer for 2 to 3 minutes.
Nutrition Facts of Makhani Sauce
Nutrition info is an estimate.
Makhani sauce can be spicy depending on the recipe and personal preference. The sauce typically contains a blend of spices such as coriander, cumin, garam masala, and red chili powder which can add heat to the dish. However, the level of spiciness can be adjusted by altering the amount of chili powder used or by omitting it entirely. Some recipes may also include cream or coconut milk which can help to balance out the spice. Overall, whether or not Makhani sauce is spicy will depend on the specific recipe being used.
Makhani sauce and butter chicken are very similar but not exactly the same. Butter chicken is made with boneless chicken, butter, tomato puree, cream, and spices like cumin, coriander, and garam masala. On the other hand, chicken makhani uses the same ingredients as butter chicken but with fenugreek leaves and dried fenugreek seeds, giving it a distinct aroma and flavor. The primary difference between the two dishes is in the type of chicken used.
Butter masala and makhani sauce are two different Indian curry sauces. Butter masala is made with a tomato and cream sauce, while the makhani sauce is made with a tomato and butter sauce with the addition of fenugreek leaves and dried fenugreek seeds. Makhani sauce is also known as butter chicken sauce and is commonly used in making dishes like paneer makhani.