Indian Curry Sauce (Makhani)

Name: Indian Curry Sauce (Makhani)
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp butter; 1 tsp corn oil; 1 hot green chili pepper; 1 tbsp garlic; 0.5 tbsp ginger; 2 green cardamoms; 1 cinnamon stick (1 inch); 1 large bay leaf; 1.5 cup tomato paste; 0.5 tsp kashmiri chili powder; 0.5 tsp turmeric powder; 0.5 tsp garam masala powder; 0.5 tsp dried fenugreek leaves; 1 tbsp sugar; 0.5 cup fresh cream; salt

A South Asian curry of bay leaves, spiced with ginger and cardamom.

15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Cook 15 min · 15 min total
Difficulty: medium

1
Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
2
When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
3
Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
4
When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
5
After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning. Finish off with fresh cream.
3 min