Basic Makhani Gravy In Pressure Cooker
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Author sthumma Yield No Value
Published Aug 7, 2013 Cooking Time 1 hour
Recipe Type Others Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions, that can be stored in the refrigerator for few days.

Recipe of Basic Makhani Gravy In Pressure Cooker

Ingredient Name Quantity Unit
Whole Garam Masala (each) 8 Grams
Sugar 2 Teaspoons
Tomatoes 1500 Grams
Butter 1/2 Cup
Salt To Taste
Green Chilly 75 Grams
Kashmiri Red Chilly 150 Grams
Cashew Nuts 1/4 Cup
Onions 350 Grams
Ginger Garlic Paste 1 Tablespoons
Kasoori Methi 1/8 Cup


  1. Add whole garma masala in the muslin cloth and tie it .Heat butter in a pan and put the garam masala sachet in it,
  2. add onions cashew nuts, sauté it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
  3.  Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  4.  Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender
  5. and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.
  6.  Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required ,
  7. mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame.
  8. Cool it and store in small containers in refregration conditions.
  9.  Use this makhani gravy in many veg and non veg dishes.
Posted Aug 7, 2013

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