Thursday, October 3, 2013

Basic Makhani Gravy/ Butter Masala

Butter Masala
Indian Makhani gravy is a basic gravy prepared in restaurants for making any butter based gravies and curries. This gravy can be stored in a refrigerator for a week and can be used in preparing curries and gravies like butter chicken masala, paneer butter masala, chicken lababdar, etc.This helps for making curries easily in few minutes especially for roti, nan or any Indian bread. Try this basic Indian Makhani gravy at home, prepare various Butter based curries and Enjoy Cooking!!!


Chopped Onion                  550 gm
Chopped Tomato                550 gm
Cashewnut                           50 gm
Chilli powder                         6 gm
Garam Masala Powder          5 gm
Cumin Powder                      5 gm
Kasthuri methi                       3 gm
Ginger garpic paste              20 gm
Sugar                                  30 gm
Kowa                                 30 gm
Butter                                 70 gm
Oil                                      50 ml


1. Boil tomato, cashewnut, kasthuri methi and grind to a fine paste.
2. Heat oil in a thick bottom kadai and fry the chopped onions in a slow fire till it becomes brown.
3. Add chilli, cumin and garam masala powder and continue frying for 3 to 5 minutes.
4. Add ginger garlic paste and fry for another 3 minutes.
5. Add the ground paste, sugar, kowa and cook in a slow fire till the entire water content vaporises  and oil comes out. Remove from heat once it becomes a thick paste and use it for preparing various makhani curries and gravies.


Kowa is a milk food used in Indian cuisine made of milk thickened in a iron pan also called as khoa/mawa.

Post a Comment


Twitter Delicious Facebook Digg Stumbleupon Favorites