Makhani Recipe
Tomato, Butter & Cream Sauce with aromatic fenugreek leaves and exotic spices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Aromatics
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- 3
Incorporate Tomatoes
Add the pureed tomatoes to the pan and cook for about 10-15 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.
- 4
Season the Sauce
Mix in the dried fenugreek leaves, garam masala, red chili powder, and salt. Cook for another 5 minutes.
- 5
Finish with Cream
Lower the heat and stir in the heavy cream. Let it simmer for another 5-10 minutes. Adjust seasoning as necessary.
- 6
Serve
Garnish with chopped cilantro and serve hot with naan or rice.
