Makhani sauce is a creamy Indian base sauce prepared with onion, garlic, tomatoes, aromatic spices and lots of butter. It's the perfect base sauce for makhani and butter masala curries.
Bring the flavours of Indian restaurants to your home with this best makhani sauce recipe!
Whether it's a classic paneer makhani (paneer butter masala), a modern makhani gravy pasta, or a comforting bowl of creamy buttery lentils.
This buttery tomato sauce is perfect for anyone craving the magic of Indian food.
This makhani sauce is versatile and can be prepared in advance. Store it away and use whenever you need for your favourite recipes - quick and convenient!
It's just like my Balti Sauce, Tandoori Sauce, Indian Curry Sauce and Onion Tomato Curry Paste.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Fresh Tomatoes or Tomato Puree - The base of the sauce, lending a vibrant colour and tang. I have used both.
Onion, ginger garlic paste, green chillies - these ingredients with the tomatoes form the base. Use fresh ingredients for the best flavour.
Butter - True to its name, makhani (meaning buttery) relies on butter for its signature richness. I am using unsalted butter for this sauce.
Heavy Cream or Double Cream - For that luxurious creamy sauce, heavy cream is essential. For a vegan makhani sauce, swap it with coconut milk.
Whole Spices - Spices like cinnamon stick, bay leaves, Cloves, Cardamom, Black peppercornes, cumin seeds, and kasoori methi (dried fenugreek leaves) create a fragrant base.
Spice powders - Coriander powder and cumin powder, red chilli powder, turmeric.
Kasuri Methi (Dried Fenugreek Leaves) - The secret to capturing that distinct Indian restaurant aroma in your makhani sauce.
Nuts (Cashews or Almonds) - enhances the creaminess of the sauce. To keep the sauce nut-free skip the nuts.
How to Use
This vegetarian makhani gravy sauce can be the base for various delicious dishes:
- Paneer Butter Masala: Add sautéed Indian cheese cubes to the sauce.
- Malai Kofta: Simmer fried paneer kofta in the gravy.
- Veg Makhani: Add steamed mixed vegetables like peas, carrots, and green beans.
- Makhani Sauce Pasta: Mix with pasta for an Indian-style fusion pasta recipe.
- Makhani Pizza - spread makhani sauce in replacement of tomato sauce onto a pizza base. Top with vegetables and crumbled paneer for an Indian fusion version.
Hayley's Recipe Tips
- Make a big batch and use it as a base gravy for easy meals.
- Adjust the amount of cream for richer or lighter dishes.
- Experiment with garnishes like chopped nuts and raisins or fresh cilantro.
- Make it vegan by using vegan butter and vegan cream
Storage
Store in an airtight container for up to 5 days.
Freeze in portions for later use. When ready, thaw overnight and reheat on the stove top.
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📖 Recipe
Makhani sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- 2 large onion I have used red.
- 3 tablespoon green chillies
- 3 tablespoon ginger chopped
- 3 tablespoon garlic chopped
- 2 large tomatoes fresh chopped
- 1 cup tomato puree pasatta
- ¼ cup Cashew nuts raw (optional)
- 3 tablespoon salt
- 2 tablespoon whole spices cardamom, cloves, cinnamon bark, black peppercorn
- 3 tablespoon dry fenugreek leaves kasoori methi
- 4 tablespoon butter unsalted
- 2 tablespoon kashmiri red chilli powder
- 1 tablespon turmeric powder
- 2 tablespoon coriander powder and cumin powder
- ¼ cup double cream or heavy cream
- 4 tablespoon sugar or honey or maple syrup
Instructions
- Heat oil in a pan over medium-low heat.
- Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns and a cinnamon stick, letting them sizzle until aromatic.
- Stir in onions, ginger garlic paste and green chillies.
- Then add fresh tomatoes and tomato puree, and optional nuts.
- Mix everything and cook onion and tomatoes for a couple of minutes. Add kasoori methi and salt.
- Add 2 cups of water, bring it to boil then cover with the lid and let it simmer for 20 minutes.
- Turn off the heat, alllow the mixture to cool at room temeprature.
- Use an immersion blender or jug blender to achieve a smooth texture.
- Transfer the puree into the same pan, keep the heat on low.
- Sprinkle in coriander powder, cumin and coriander powder, red chili powder and sugar.
- Mix and let it simmer the sauce for 4-5 minutes on a very low flame.
- Stir in butter and heavy cream (or coconut milk for a vegan option). Turn off the heat.
- Use it in your recipe straight away or let it cool completely before store it away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Once you make a big batch of this and keep it in the fridge or freezer you will never reach for a jar again, the flavour from fresh tomatoes, whole spices and that all important kasoori methi is just incomparable to anything shop bought and it works out so much cheaper too.