
MAKHANI SAUCE
Difficulty: Easy
Yield
2
cupsPrep
10
minutesCook
20
minutesA smooth, spiced tomato and cream sauce that blends North Indian flavors with a pantry-friendly approach. Coconut cream adds roundness without weight. Makhani means “buttery,” and that richness shows up in the texture, not the fat.
Ingredients
2 tbsp Ghee
5 tsp Garlic, grated
2 tsp Ginger, grated
1 tsp Ground Coriander
1 tsp Garam Masala
1 tsp Kasmiri Chili Powder
1 tsp Kosher Salt
1 tsp Turmeric
1/2 tsp Black Pepper Powder
1/2 tsp Ground Cumin
2 cups Tomato Passata
1/2 cup Coconut Cream
Pinch Dried Fenugreek Leaves
Method
- Heat ghee in a sauce pan on medium high heat. After its melted, add garlic and ginger and cook until lightly browned.
- Add in all the dry spices and mix well. Let them fry in oil for 30 seconds or until fragrant.
- Add tomato passata, cover and let it cook with spices on medium-low for 15 minutes.
- Adjust for seasoning, then add in coconut cream and fenugreek leaves.
- Blend in high-powered blender until completely smooth.
- Pass through fine mesh sieve to create a smooth, silky sauce.