Makhani Gravy

Butter4 tablespoons
Oil2 tablespoons
Green Chili1
Kashmiri Red Chilies4
Ginger Paste2 tablespoons
Garlic Paste1 tablespoon
Cinnamon Sticks2
Peppercorns1 teaspoon
Chopped Cashewnuts2 tablespoons Khus Khus or Poppy Seeds1 tablespoon
Tomatoes, coarsely chopped14 large
(1 1/2 Kg)
Garam Masala Powder1 tablespoon Chili Powder1 teaspoon
Turmeric Powder1/2 teaspoon Ketchup3 tablespoons
Sugar or Jaggery (Optional)1 tablespoon
Dry Kasuri Methi2 tablespoons
Fresh Cream2 tablespoons
Saltto taste

STEPS In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.  Add green chili, red chillies, ginger, garlic paste and whole spices. Saute for a minute or two and add cashew nuts, poppy seeds and tomatoes. Mix well. Cover and cook this for ten to fifteen minutes till the tomatoes start breaking down. Switch off the flame and set aside to cool. Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste. In the same pan or kadhai, heat the remaining butter and add the tomato paste. Add garam masala powder, chili powder, turmeric, ketchup, salt and sugar or jaggery (if using) along with 1/2 cup water. Bring this to a boil.  Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame. Let the curry cool completely before dividing it into smaller portions and freezing it in ziplock packs.


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