Master Velvet Makhani Gravy Base
Silky smooth tomato-cashew curry foundation for Butter Paneer, Dal Makhani, and Shahi dishes.
"Strain boiled tomatoes and cashews through a fine mesh sieve before simmering with butter — this removes skin seeds for that 5-star velvet texture!"
🛒Ingredients
- ▪1 kg Fresh Red Ripe Tomatoes, quartered
- ▪15-18 Raw Cashews
- ▪2 inch Ginger & 8 cloves Garlic
- ▪2 Whole Green Cardamoms & 1 Black Cardamom
- ▪1 Bay leaf & 1 stick Cinnamon
- ▪2 tbsp Kashmiri Red Chilli Powder (for rich red colour without excessive heat)
- ▪100g Butter + 2 tbsp Mustard Oil
- ▪1 tbsp Kasuri Methi (crushed dry fenugreek leaves)
- ▪2 tbsp Fresh Heavy Cream
👨🍳Step-by-Step Instructions
In a pot, combine tomatoes, cashews, ginger, garlic, cardamoms, cinnamon, bay leaf, red chilli powder, and 1 cup water. Simmer for 25 mins until tomatoes break down.
Cool mixture, remove cinnamon stick, blend into a smooth paste. Pass paste through a fine-wire mesh strainer pushing with a ladle.
Heat butter in a heavy pan. Pour strained puree and cook on low heat until oil separates around edges (15-20 mins).
Incorporate crushed Kasuri Methi and fresh cream. Freeze in portions or use immediately as base for Butter Chicken or Paneer Butter Masala!
🔥Pro Execution Notes
- Use 100% Kashmiri Chilli powder for vibrant natural ruby red color — never use artificial food dyes!
- Add a pinch of sugar or honey at the end to balance tomato acidity.