Makhani Sauce
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g onion (s)
- 250 g tomato (s), pureed
- 100 g cashew nuts, round to a paste
- 50 g spice (s) (cardamom, cinnamon, cloves, star anise - in equal parts)
- 150 g spice paste (iner-arlic
- 150 g oil (sunflower oil)
- 2 teaspoons chili powder (Kashmirichili)
- 2 teaspoons ground cumin
- 0.5 teaspoon ½ turmeric, ground
- 2 teaspoons coriander, ground
- 1 bunch coriander greens, fresh
- 2 sprigs mint, fresh
- 2 chilli pepper (s), green (hot)
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan over medium heat.
- Add sliced onions, the fresh coriander, mint leaves, green chillies, spices (cardamom, cinnamon, cloves and star anise) and fry until the onions are light brown. Let everything cool down and beat with a stand mixer (possibly adding a little water) until creamy.
- Add new oil to the pan and fry the ginger and garlic paste over medium heat until fragrant. Then add the tomato puree and bring to the boil until the oil settles. Add the chili powder, turmeric, cumin and coriander powder and cook until the spices come to the surface.
- Add the prepared onion paste and simmer for two minutes while stirring.
- Add the prepared cashew nut puree and let it boil, always stirring well.
- The makhani sauce goes well with sliced chicken, lentils, paneer (Indian cottage cheese from the Indian grocery store), sliced lamb or waxy vegetables.
- These ingredients are cooked separately and added to the sauce at the end.
- This is served with rice or various Indian flatbreads (chapati, naan, roti etc.).
- This sauce is the basis for most Indian dishes and can be kept in the refrigerator for up to six months.
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