on Dec 29, 2015, Updated Aug 31, 2020 If you know me, you know how much I love meal prep to make my weeknight dinner game even easier and more hassle-free. There’s no better feeling than finishing work and not having to stress about what to make for dinner, because you have a fridge and freezer prepped with some quick and easy meals. And This Indian Makhani Gravy is hands down, my favorite thing to have in the fridge. If you are a busy bee and never have time to cook (like most of us), make a large quantity and just freeze them in small jars or freezer friendly zip locks. It’s perfect for all sorts of deliciousness: paneer makhani, murgh (chicken) makhani, paneer butter masala, chicken butter masala, veg makhani or even egg makhani if you are into that kind of thing. This basically works for everything except dal makhani.
Top Tips To Make The Best Makhani Gravy
This recipe makes gravy for 8 – 10 servings. But you can easily double or halve the ingredients depending on your requirement. Make sure you use good quality ziplocks or freezer friendly containers to avoid spoilage or health hazards.If you don’t have cashews, you can easily replace them with soaked almonds for similar results. You can easily make this curry vegan by replacing butter with oil and fresh cream with coconut milk.
Most restaurants have gravies which are deep red in color. People, if you still haven’t figured it out, that’s just food coloring. Which we will steer clear of, except when we are making our Red Velvet Crinkle Cookies. That’s why this gravy is restaurant style, but orange instead of the crazy red that we are all used to seeing. I know you are tempted. Trust me you’ll never make makhani any other way!
Try Our Other Indian Gravy Recipes
Bhuna MasalaDal MakhaniVegetable Korma CurryMughlai Chicken
