The Perfect N Easy Indian Curry Sauce Makhani Recipes

THE PERFECT N EASY INDIAN CURRY SAUCE (MAKHANI)

The Perfect N Easy Indian Curry Sauce (Makhani) image

This is the basic makhani sauce to which either Tandoori chicken or Paneer is added towards the end, to make either Chicken Makhani or Paneer Makhani. If you like the sauce more creamy and mild you may want to increase the amount of fresh cream added to the sauce. You may also adjust the quantity of sugar/honey in the sauce according to your taste.

Provided by udita

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 teaspoon corn oil
1 hot green chili pepper, chopped (optional)
1 tablespoon garlic, chopped
1/2 tablespoon ginger, chopped
2 cloves
2 green cardamoms
1 (1 inch) cinnamon stick
1 large bay leaf
1 1/2 cups tomato paste
1/2 teaspoon kashmiri chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (powdered)
1 tablespoon sugar or 1 tablespoon honey
1/2 cup fresh cream
salt, To taste

Steps:

Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
Finish off with fresh cream.

Nutrition Facts : Calories 237.1, Fat 15.5, SaturatedFat 8.9, Cholesterol 48.4, Sodium 813.5, Carbohydrate 23.9, Fiber 4.2, Sugar 15.2, Protein 5.1

EASY PANEER MAKHANI

Easy Paneer Makhani image

This is my adaptation of Paneer or Tofu Makhani. The only specialized ingredients used are the Paneer and the garam masala. Paneer is an Indian cheese that is completely lacto-vegetarian. In this recipe the cheese is cubed and adds extra protein to the dish. Tofu or any kind of protein can be substituted for the paneer, or it can simply be omitted. A very simple recipe for homemade paneer can be found here: http://www.indianfoodforever.com/basic-preparations/how-to-make-paneer.html. Garam masala is an essential ingredient to this dish. It is a blend of many different Indian spices, and can be found at any Indian supermarket, in some natural food stores, and online.

Provided by Natalie Jean

Categories Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tomato sauce
1/4 cup chopped onion
1 tablespoon cream cheese
1 tablespoon margarine
1 dash salt and pepper
1/4 teaspoon chili powder
1/2 teaspoon garam masala
1/2 cup cubed panir (or tofu)
1/4 cup raisins (regular or white grape)
1/4 cup sliced almonds

Steps:

Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
Serve over white or jasmine rice. Garnish with extra raisins and almonds.

Nutrition Facts : Calories 242.7, Fat 14.5, SaturatedFat 3.1, Cholesterol 8, Sodium 692.8, Carbohydrate 27.5, Fiber 4.1, Sugar 17, Protein 5.3

VEGETABLE MAKHANI

Vegetable Makhani image

Make and share this Vegetable Makhani recipe from Food.com.

Provided by HeatherDawn._

Categories Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 26

Ingredients

6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half)
10 -12 cauliflower florets
10 -12 broccoli florets (1/2-inch pieces)
1 -2 medium potato (cut into bite size, 1/2-inch cubes)
1/2 cup frozen green pea
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
1 bay leaf
1 inch cinnamon stick
3 cloves
2 green cardamoms
1 teaspoon fennel seed
1 tablespoon ginger paste (or 1-inch piece fresh chopped fine)
2 green chilies (chopped in half)
1/2 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
15 cashew nuts (ground with little water to make paste)
14 ounces tomato puree or 14 ounces tomato sauce
2 tablespoons honey
1 cup fresh cream
1/2 teaspoon garam masala powder
1 lb panir (1/2-inch cubes) (optional)
1/2 teaspoon kasuri methi (optional)
1 teaspoon salt (or to taste)

Steps:

Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
Sauté well. Add the blanched vegetables and stir.
Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
If adding, add roasted and crushed kasoori methi and stir gently.

Nutrition Facts : Calories 489.5, Fat 35.5, SaturatedFat 18.4, Cholesterol 96.8, Sodium 1341.8, Carbohydrate 40.6, Fiber 6.4, Sugar 18.1, Protein 8.1

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