Easy Makhani Sauce
If you are looking for an easy Makhani Sauce recipe then I have ya’ll covered. This sauce is staple in our freezer. We keep this handy anytime we want to make a quick and tasty meal especially during weekdays. This sauce has no sugar or cream added to it. My husband makes the best Makhani sauce and I have to admit this sauce will remind you of Punjabi restaurant from India. I had him measure every single ingredient so I can share this recipe with you all. It has an extensive ingredient list but I promise the hardest part is to gather everything and the rest is super easy. This sauce freezes very well for few months and it goes very well with paneer, veggies, tofu and many other things.
Ingredients
- 5 medium sized plum Tomatoes cut into pieces
- 1.5 medium sized onions sliced
- 4-5 garlic cloves
- 1/4 cup cashews or 1/4 cup melon seeds
- 1 tsp kasoori methi
- 2 tablespoon honey
- 4-5 green chillies or as required
- 3 tablespoons butter
- 8-10 kashmiri dry red chillies deseed if you want less spicy
- 2 tsp of crushed ginger
- 1/2 tsp corriander powder
- 1/2 tsp kashmiri chilli powder
- 1/2 tsp turmeric powder
- salt as needed
All whole spices tied in Muslin cloth or spice bag:
- 5 cardamoms whole
- 2 sticks of cinnamon whole
- 1 bay leaf
- 1 tsp fennel seeds
- 4 cloves
Instructions
- Place the whole spices in a spice bag or Muslin cloth and tie it from the top so it can’t escape from the bag and place in pressure cooker or instant pot
- Place everything else in pressure cooker or instant pot.
- Cook for 20 minutes on medium pressure and let it self release
- Strain the water from the mixture and let it cool for sometime
- Remove the spice bag and blend the remaining mixture in a blender
- Cook the Makhani Sauce on stove for 5-10 minutes till it comes to a boil and adjust the taste if needed
Notes
This stores very well in freezer for 2 months. Enjoy this sauce with paneer, veggies, tofu and many other things.
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