Scott O'Brien

Makhani Sauce

Makhani Sauce

Goes good with chicken, tofu, veggies, whatever.

Ingredients

  • 2 tbsp ghee
  • Onion finally sliced
  • 1.5 tbsp garlic (4 cloves)
  • Tbsp ginger (or thumb sized)
  • 1.5 tsp cumin
  • 1.5 tsp garam masala
  • tsp coriander
  • 400g tin crushed tomato
  • tsp chili powder
  • 1 1/4 tsp salt
  • tc cream
  • tbsp sugar
  • 1 tsp Kasurimethi (aka fenugreek)

Method

  • Mix 1.5tsp Cumin, 1.5 tsp Garam Masala, 1st Coriander set aside

  • Mix Chili Powder, Salt, leave aside.

  • Heat ghee over high heat.

  • Fly unions "Until they start to sweat"

  • Peel garlic, ginger while onions are cooking, chop up finely

  • Add in garlic and ginger, stir for 1 minute

  • Add cumin, garam masala, coriender mix, cook for 30 seconds.

  • Add in chili powder, salt, stir

  • Add in tomatoes, when boiling, turn down to a simmer for 10-15 minutes, or until thickened.

  • Transfer to a stick blender (I use youghurt container, should probably do it in two lots). Feel free to add a pinch of water to help.

  • Return to pan, add cream, sugar, Kasurimethi, add chicken, tofu, veggies, whatever here.

  • Cook for another 8-10 minutes.

  • Service with cilantro and maybe fresh bail if you have it.

  • Service with rice, and Naan