Instant makhani gravy

If you want to make restaurant style super creamy, flavorful and delicious makhani gravy in shortcut method then follow this recipe which I cooked in pressure cooker to reduce timing of cooking but meanwhile it still create authentic taste which you expect from it. You can use this makhani gravy as base of any punjabi dishes like paneer butter masala, kaju curry, malai kofta, in short use this gravy for all sort of veg and non-veg punjabi dishes and enjoy this with naan,paratha or chapati.

Ingredients

  • Black paper – 8
  • Cinnamon stick – 1 Inch
  • Cloves – 4
  • Star anise(Badiya) – 1
  • Green cardamom – 1
  • Dry red chilies – 2
  • Bay leaves – 1
  • Garlic – 3 cloves
  • Green chili – 1
  • Ginger – 2 inch
  • Onion – 1 Medium
  • Tomatoes – 2
  • Soaked cashew – 8
  • Water – 1/4 Cup for gravy + 4 TBS for soaking masala
  • Oil – 1 TSP
  • Salt – As per the taste
  • Kasturi methi – 1 TBS
  • Red chili powder – 1 TSP
  • Coriander-cumin powder – 1 TSP
  • Garam masala – 1/2 TSP
  • Turmeric powder – 1/4 TSP
  • Kitchen king masala – 1 TSP
  • Butter – 1 1/2 TBS
  • Red food color – 2 drops (Optional)
  • Heavy cream – 1 TBS

Method

  • Roughly chop garlic, green chili, ginger, onions and tomatoes.
  • Heat up oil in pressure cooker and add whole spices mentioned in ingredients.
  • After 30 seconds add garlic, green chili, ginger, onions to it and sauté for minute.
  • Now add tomatoes, salt, kasturi methi, soaked cashew and water to it.
  • Cover pressure cooker when it starts boiling and give 3 whistles.
  • Meanwhile pressure cooking is cooling down, soak masalas.
  • Add red chili powder, coriander-cumin powder, garam masala, turmeric powder and kitchen king masala to bowl and add water to it.
  • Mix it and keep it aside.
  • Take out whole spices from pressure cooker and puree it in blender.
  • With the help of sieve, discard solids.
  • Now heat up butter and while butter isn’t hot, add soaked masala to it.
  • Sauté for 30 seconds and add ready puree to it.
  • Mix it and add red food color if you wish for restaurant color gravy or skip it.
  • Cover pan and let it cook for 5 minutes.
  • At end add heavy cream and mix it.
  • Now add your choice of tofu, paneer, vegetables or meat to this makhani gravy and enjoy it with naan.

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