vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Makhni Sauce With Coconut Flower

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry is a very yummy and easy side dish for chapati, p...

Lamb Pepper Chops Curry Style

Lamb Pepper Chops Curry Style

Mutton Pepper Chops is a delicious Indian recipe served as a Curries. This easy ready to ...

SINDHI KADHI

Sindhi Kadhi

This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditio...

Chicken Bhuna Masala

Chicken Bhuna Masala

Pan-grilled chicken with all the masalas seared chicken to make a perfect crisp and curri...

Turkey Nuggets

Turkey Nuggets

 If you like chicken nuggets, try this Turkey version that makes the perfect Thanksgiving...

Aloo gobi mutter

Aloo Gobi Mutter

A Punjabi style gravy dish made from potato, cauliflower and green peas with typical Nort...

Makhni Sauce With Coconut Flower Recipe, How To Make Makhni Sauce With Coconut Flower Recipe

Super Delicious Makhani Sauce gets its unique delicious flavor from the perfect blend of coconut flower and spices

About Recipe

How to make Makhni Sauce with Coconut Flower

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Makhni Sauce with Coconut Flower
Author : Vahchef
Main Ingredient : Other
Servings : 6 persons
Published date : December 20, 2018


Ingredients used in Makhni Sauce with Coconut Flower
• Coconut flower - (1-2) number.
• Oil - as required.
• Tomato puree - 1 cup.
• Salt - to taste.
• Sugar - pinch.
• Red chili powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Water - teaspoons.
• Cashew nuts powder - 1 tea spoon.
• Kasuri methi - 1 tea spoon.
• Butter - 1 tea spoon.
• Fresh cream - 1 tablespoon.
Method:
  • Chop coconut flower into mediumly thick slices and keep aside.
  • Heat oil in a pan, add tomato puree, salt (to taste), a pinch of sugar, red chili powder, cumin powder, coriander powder, garam masala powder and saute till raw flavor are gone.
  • When oil oozes out of the gravy, add enough water, cashew nut powder, kasurimethi, and cook on a slow flame for few minutes.
  • Now add the remaining chopped coconut flower, butter and let it cook for 2 more minutes.
  • Then add some fresh cream and turn the flame off.

Serve hot Roti topped with roasted black sesameseeds along with delicious Makhni Sauce prepared with Coconut Flower






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter