Makhani Gravy

Makhani Gravy

S. No.	Ingredients	Qty.	Unit
1	Tomato	1.2	kg
2	Cinnamon	10	gm
3	Cardamom	10	gm
4	Bay leaf	5	gm
5	Nutmeg	5	gm
6	Cloves	5	gm
7	Garlic	25	gm
8	Ginger	25	gm
9	Cumin	5	gm
10	Deghi chilli	30	gm
11	Kasuri methi	5	gm
12	Butter	100	gm
13	Cream	50	gm
14	Refined oil	200	ml
15	Cashewnut	40	gm
16	Salt	To taste

METHOD

* Wash and cut into four   tomatoes. Put in a Handi with 500ml of water and all whole garam masala. Boil it in medium flame.

* Add ginger garlic, Deghi chilies, cloves, cardamom, Cashewnut and salt to tomatoes and cook till it gets mashed and reduced to a saucy consistency.                                                                                    * Strain it through a strainer.
* Add ginger garlic pest, Bring the tomato puree to a boil again, butter, kasuri methi
* Finish it with cream.
* If possible put a piece of burning charcoal to it and take it out after a minute, to give your gravy a distinct taste.

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