white and makhani gravy

How to make makhani gravy and white gravy

Today, I am here to share two very interesting and easy gravies/ sauces which I am pretty sure you must have tried around the globe, Makhani Gravy and White Gravy.

You can use these gravies or sauce to make various main courses like paneer makhani, pasta in makhani sauce, chicken makhani masala , navratan korma, pepper chicken etc.

So let’s get started with the recipe.

Makhani Gravy

Makhani gravy

Ingredients

Ingredients
  • Tomatoes
  • Onion
  • Green Chilli
  • Ginger
  • Garlic
  • Butter
  • Red Chilli powder
  • Salt
  • Sugar
  • Cashew nuts
  • Whole spices: Bay leaf, cardamom, cinnamon, black pepper.

Method

  • To a pan add tomato, onions, ginger, garlic, green chilli, salt, red chilli powder and cashews. Add water to it and boil until the tomatoes get mushy and water is reduced. Allow to cool the contents completely in a natural manner. Grind the boiled content to a fine paste.
  • Strain the mixture with the help of strainer so that the whole spice bits can be removed.
  • Place the strained smooth makhani gravy in a heated pan, add butter to it to get the smooth glace in the gravy. Steadily stir the mixture , adjust the salt and add some sugar for sweetness.
  • At last you can few spoons of cream.

Your makhani gravy is ready to use. You can store it in any airtight container in refrigerated condition for upto 10 days.

Use this makhani sauce in making pasta, macaroni, paneer dishes, butter chicken masala and many other combinations.

White Gravy

White Gravy

Ingredients

Ingredients
  • Onion
  • Cashew nuts
  • Poppy Seeds
  • Garlic 
  • Green Chilli
  • Oil
  • Salt
  • Sugar
  • Cumin powder
  • Curd
  • Whole Spices : Bay leaf, cardamom, cinnamon, black pepper

Method

  • In a pan take some water, add onions, cashe, garlic cloves, green chilli and poppy seeds. Boil them till the onions get soft and translucent and water is reduced to half.
  • Cool the boiled content completely and grind the mixture. Strain the mixture with the help of strainer so that you get a smooth creamy gravy.
  • In a pan take some oil and add the whole spices: bay leaf, cardamom, cinnamon, black pepper. Add the strained white gravy to oil while stirring continuously. Add salt and sugar according to taste. Add a ½ tsp of cumin powder to get a little smokey flavour of the gravy.
  • Add 2-3 tsp of whipped curd and mix well. Simmer the gravy for 1-2 mins at low medium flames while continuous stirring.

You white gravy is ready. You can store it in an airtight container in refrigerated condition for upto 10 days.

Use this gravy in making vegetable korma, pepper white chicken, navratan pulao and many other recipes.

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