MAKHANI GRAVY- INDIAN REGIONAL COOKING

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Makhani Gravy

Preparation Time:

25 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

No. of Portion :

4 (Yield: 550 ml)

Garnish :

Colour:

Ref. Book :

Saraswat - 109

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Tomatoes

1 kg

1

Remove the stem, slit and deseed green chillies. Wash and roughly chop

2

Ginger paste

10 gm

tomatoes. Put tomatoes in ahandi, add ginger-garlic paste, green chillies, red

3

Garlic paste

10 gm

chilli powder, cloves, cardamom and water (approximately 1 liter), bring to a

4

Green chillies

4

boil and simmer until reduced to half. Pass through a strainer. Bring to a boil

5

Red chilli powder

10 gm

again and simmer until reduced to sauce consistency. Add cream, butter,

6

Cloves

10

cashewnut paste, kasoori methi and stir. Adjust the seasoning (Add honey if

7

grren cardamom

8

the gravy is excessively sour).

8

Salt

5 gm

9

Butter

150 gm

10

Cream

100 ml

11

Cashewnut paste

100 gm

12

Kasoori methi

5 gm

13

Honey (optional)

20 ml

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina