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Ultimate Makhani Sauce (Indian Butter Gravy) – vegetarian recipe
Stav Kogan

Ultimate Makhani Sauce (Indian Butter Gravy)

A luscious, tomato-based gravy that is the heart and soul of dishes like Paneer Makhani. It strikes a perfect balance of rich, buttery flavor with a hint of sweetness and a gentle, spicy warmth, finished with a 'tarka' of tempered whole spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 cup
Calories: 251
Ingredients Method Nutrition

Ingredients
  

  • 4 tablespoons / 1/2 stick butter or 1/4 cup (960 ml) neutral oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1 tablespoon (15 ml / 0.5 fl oz) minced fresh chile, like jalapeño or Thai, to taste
  • 2 teaspoons (10 ml / 0.3 fl oz) garam masala
  • 1/2 teaspoon (10 ml / 0.3 fl oz) chili powder
  • 1 large pinch sugar
  • Salt and freshly ground black pepper, to taste
  • 2 cups (1 lb / 454 g) chopped ripe tomatoes or drained canned tomatoes
  • 1/2 cup (480 ml) heavy cream or full-fat coconut milk
  • 1/2 cup (480 ml) chopped fresh cilantro
  • 1 teaspoon (5 ml / 0.2 fl oz) cumin seeds
  • 1 teaspoon (5 ml / 0.2 fl oz) mustard seeds
  • for Perfect Makhani
  • For a silky-smooth, restaurant-style sauce, use an immersion blender to purée the sauce after it has simmered and before adding the final tarka.
  • To make this recipe fully vegan, simply use a neutral oil like grapeseed or corn oil instead of butter, and substitute full-fat coconut milk for the heavy cream.
  • This sauce is perfect for meal prep. It can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before preparing and adding the fresh tarka.

Method
 

  1. Place 3 tablespoons (45 ml / 1.5 fl oz) of the butter or oil in a deep skillet over medium-high heat.
  2. Once hot, add the onion, garlic, ginger, and chile.
  3. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  4. Stir in the garam masala, chili powder, and sugar, and season with salt and pepper.
  5. Cook, stirring constantly, until the spices become very fragrant, about 1-2 minutes.
  6. Add the chopped tomatoes and cook, stirring frequently, until they begin to release their liquid and break down, about 3 minutes.
  7. Stir in the cream (or coconut milk) and cilantro.
  8. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
  9. Cook, stirring occasionally, until the tomatoes have broken down completely and the sauce has thickened, about 30 minutes.
  10. Taste and adjust seasoning if needed.
  11. Just before serving, prepare the tarka.
  12. Place the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter or oil in a small pan over medium-high heat.
  13. When hot, add the cumin and mustard seeds. Toast them until they become fragrant and begin to pop.
  14. Immediately spoon the hot tarka over the sauce and serve.
  15. Don't skip the tarka! This final tempering step is crucial for the authentic flavor and aroma of the dish. Be ready to pour it over the sauce as soon as the seeds start to pop to avoid burning them.

Nutrition

Calories: 251kcalCarbohydrates: 10.6gProtein: 2.5gFat: 22.8g

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