Makhni Curry Sauce (Buttery Gravy) Recipe

North Indian (Punjabi) curry gravy made with tomatoes cream yogurt butter and spices

Makhan (Indian Butter) and Dahi (Homemade whole milk yogurt) are both cultured, Malai is a clotted cream. 

What is Malai, Clotted cream, Devonshire cream?

In this recipe, I use Yogurt, Butter, and Cultured Sour Cream.

I have used powdered Nutmeg, Cinnamon, and Cloves. You may decide to use whole spices.

In most of the recipes finely chopped onions work well. In some of the recipes, you want very smooth silky texture, and you may need to grind onions.

Ingredients

Step 1

1. Ghee: ¼ Cup
2. Finely chopped or Ground Onions: 2 Cups

3. Salt: ½ teaspoon

Step 2

1. Minced Garlic: 1 Tablespoon

2. Finely chopped Ginger: 1 Tablespoon

3. Chopped Serrano: 2

Step 3

1. Turmeric Powder: ¼ teaspoon

2. Ground Lal Mirch (Cayenne): ¼ teaspoon

3. Cumin Powder: 1 teaspoon

4. Coriander powder: 1 teaspoon

5. Fenugreek seed powder: ¼ teaspoon

Step 4

1. Nutmeg powder: ¼ teaspoon
2. Cinnamon powder: ½ teaspoon
3. Cloves powder: ¼ teaspoon

4. Bay leaf: 1

Step 5

1. Dahi (Yogurt): ¼ Cup
2. Tomato Puree: 1 Cup
3. Paprika (Degi Mirch): ½ teaspoon
4. Butter: ¼ cup
5. Heavy whipping cream: 1 Cup
6. Water: 1 Cup

Method

1. Heat Ghee in a heavy bottom pan.

2. Add Onions and salt. Sauté till clear turning brown.

3. Add garlic, ginger, and Serrano Stir-fry another 2 minutes.

4. Add Turmeric, Cayenne, Cumin, Coriander, and Fenugreek. Continue stir frying. Don't let it burn. If needed add a teaspoon of water. You need to fry only about two minutes.

5. Add Nutmeg, Cinnamon, Cloves, Bay lea. Mix and cook about one minute.

6. Add Dahi (yogurt) one Tablespoon or so at a time. Continue stir frying till all the yogurt has been incorporated.

7. Add Tomatoes fry till the Ghee almost exudes. It will take about 10 minutes.

8. Add Paprika, butter and heavy cream. Simmer till you have pasty sauce about 10 minutes. Now add water to achieve the desired consistency and simmer.