Makhani Sauce

Name: Makhani Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 cubes
Ingredients: 15 g garlic cloves; 20 g ginger paste; 175 ml vegetable oil; 20 g fresh root ginger; 800 g chopped tomatoes (canned); 2 tsp fine sea salt; 4 g chilli powder; 30 g butter; 2 g garam masala; 20 g granulated sugar; 1 tbsp honey; 1 tsp ground cumin; 1 tsp dried fenugreek leaves, crushed; 1 g dried dill

A rich, spiced tomato and butter sauce that freezes well and makes curries fast. Use it as a base for ruby chicken, butter chicken, or veggie curries.

Prep15 MIN

Cook60 MIN

Yield4 CUBES

Ingredients

garlic cloves15 g

ginger paste20 g

vegetable oil175 ml

fresh root ginger20 g

chopped tomatoes (canned)800 g

fine sea salt2 tsp

chilli powder4 g

butter30 g

garam masala2 g

granulated sugar20 g

honey1 tbsp

ground cumin1 tsp

dried fenugreek leaves, crushed1 tsp

dried dill1 g

Freezer View

Batch Specs

Makes 4 × 1 cup cubes.

Freezer life: 3 months.

Reheat time: 4-6 mins.

Instructions

Crisp some garlic: Finely chop about half the garlic. Heat the oil in a large saucepan over medium high heat. Add the chopped garlic and cook until lightly golden and crisp, about 6 to 8 minutes. Scoop it out with a slotted spoon and drain on paper towel.

Make a paste: Grate the remaining garlic and the ginger into a smooth paste. You can also crush them with a mortar and pestle.

Toast whole spices: Keep the oil in the pan. Add bay leaves, green and black cardamom, and cinnamon sticks. Stir for 1 minute until fragrant.

Cook the paste: Reduce heat to medium. Add the garlic and ginger paste and cook for about 5 minutes, stirring often. Let it brown slightly, but do not let it burn.

Reduce the tomatoes: Add tomatoes, salt, and chilli powder. Bring to a strong simmer and cook until reduced by about half, around 25 to 35 minutes. Stir regularly so it does not catch.

Finish the sauce: Stir in the butter and simmer 5 minutes.

Season and thicken: Add garam masala, sugar, honey, ground cumin, the crispy garlic, crushed fenugreek leaves, and dried dill. Simmer 10 to 15 minutes.

Cool and freeze: Let cool completely. Freeze in single cube portions. Store up to 3 months.

Reheating Guide (per cube)

Microwave4-5 MINS

Stovetop6-8 MINS

Oven15 MINS

More sauce recipes

Roasted Capsicum Red Pepper Dip

sauce

A bold, savoury capsicum and sun dried tomato dip with roasted cashews for body. Freezes well in 1 tablespoon portions. Best thawed and served at room temperature.

40 cubes1 tbsp

Red Pasta Sauce

sauce