Makhani Gravy

Makhani gravy is a rich and creamy tomato-based gravy that is commonly used for paneer and chicken dishes. To make this gravy, you will need the following ingredients:

• 2 medium-sized onions, roughly chopped
• 2 medium-sized tomatoes, roughly chopped
• 1 tablespoon ginger garlic paste
• 1 teaspoon Cee Pee Spices’ Kashmiri Red Chili powder
• 1 teaspoon Cee Pee Spices’ Garam Masala
• 1 teaspoon Kasuri Methi
• 2 tablespoons butter
• 2 tablespoons cream

Here’s how to make the Makhani Gravy:

1. Heat a tablespoon of oil in a pan and add the chopped onions. Sauté the onions until they are translucent.
2. Add the ginger garlic paste and sauté until the
   raw smell disappears.
3. Add the chopped tomatoes and cook until they are soft and mushy.
4. Once the tomatoes are cooked, let the mixture cool down and then blend it to a smooth paste.
5. Heat a tablespoon of butter in a pan and add the tomato paste to it.
6. Add Cee Pee Spices’ Kashmiri Red Chili powder, Garam Masala, and Kasuri Methi to the mix and cook for a minute or two.
7. Add a tablespoon of butter and let it melt into the mixture.
8. Finally, add two tablespoons of cream and cook for another minute.
9. Your Makhani Gravy is ready! Serve it with paneer or chicken dishes.