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Basic Makhni Gravy

makhni gravy

How to make Makhani gravy. Probably the most popular gravy in Indian cooking used as a base for Butter chicken, Paneer tawa masala and other delicacies


  • Tomatoes (10, cut into halves)
  • Ginger garlic paste (2 tsp))
  • Cloves(4)
  • Red chilli powder(1 tsp)
  • Butter (1 tbsp)
  • Cream (100 ml)
  • Green cardamom pods(4)
  • Salt (1 tsp)
  • Kasuri methi (a pinch, powdered)


  1. In a heavy bottom pan, add water (1 cup) and bring it to a boil.
  2. Add ginger garlic paste, green chillies, cloves, red chilli powder, green cardamom pods and mix.
  3. Reduce it to sauce like consistency over low heat.
  4. Simmer it till it becomes thick.
  5. After 15 mintues, tomatoes will be cooked. Strain the sauce with a strainer untill the seed and skin is left in the strainer.
  6. Throw away this residue.
  7. Pour the strained puree back into the pan and cook it for 2 minutes.
  8. After 2 minutes, once the gravy comes to a boil, add butter, cream and mix well.
  9. Once the gravy starts to thicken, add the powdered kasuri methi about a pinch to give it a nice aroma.
  10. Cook it for another minute and switch off the flame.
  11. Makhni gravy is now ready. Swith off the flame.

Pour it in a bowl and keep it aside for making various dishes.
this dish is the basic makhani gravy used in Indian cooking.

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