MAKHANI SAUCE

Category

Umami, Spicy

Form

Silky, Rich, Saucy

Function

Finishing Sauce, Unifier

MAKHANI SAUCE

MAKHANI SAUCE

Difficulty: Easy
Yield

2

cups
Prep

10

minutes
Cook

20

minutes

A 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.