Makhni Gravy flavoured with Bechamel Sauce. To make makhani sauce, combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth pulp.; Strain the pulp using a strainer and keep aside. Melt the butter in a broad pan and add the cumin seeds. Makhani sauce, as the name suggests is a sauce made in makkhan (butter).
Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. Sauce crème is an original classic cream sauce. It is also one of the simplest variations on béchamel sauce. You can cook Makhni Gravy flavoured with Bechamel Sauce using 21 ingredients and 6 steps. Here is how you cook that.
Ingredients of Makhni Gravy flavoured with Bechamel Sauce
- You need 100 gms of Parmesan cheese.
- It’s of Ingredients makhni Gravy.
- Prepare 1 Kg of tomatoes.
- It’s 150-200 gms of butter.
- It’s 15-20 gms of ginger garlic paste.
- It’s 4-5 of slitted green chillies.
- It’s 15-20 gms of kashmiri red chilli powder.
- It’s 5-7 gms of turmeric powder.
- Prepare to taste of salt.
- You need 5-10 gms of kasuri methi.
- You need 2-3 gms of cinnamon stick.
- You need 2-3 gms of green cardamom.
- You need 10-15 gms of cashew nuts.
- Prepare 10-15 gms of almonds.
- Prepare of Ingredient Bechamel Sauce.
- You need 500 ml of milk.
- It’s 5 gm of nutmeg powder.
- It’s 5 gm of black pepper powder.
- You need to taste of salt.
- You need 25 gm of refined flour.
- You need 25 gm of butter.
This one is made by whisking heavy cream into the finished béchamel and adding a little salt and pepper to taste. You can make this sauce a little more interesting by adding chopped chives or parsley. They are the perfect blend of a hearty roux and luscious flavor. Furthermore, a good bechamel can be the base for a multitude of different dishes.
Makhni Gravy flavoured with Bechamel Sauce instructions
- First of all, make cross cut on the tomatoes and blanch it, make a puree of it and strain it..
- Now take butter in a kadhai, heat it, add cinnamon sticks and cardamom till it get crackle..
- Add ginger garlic paste in it, cook for 30 secs, add Slitted green chillies then add tomato puree cook for 2 mins..
- Add chilli powder and garam masala and required salt and cook untill fat comes on top of it..
- Then add soaked cashew nuts and deskinned almond paste and cook for a while and add Kasuri methi for a flavouring..
- Now make a white Mornay sauce and add it into the gravy in 2:1 ratio 2 is the part of makhni gravy and 1 part will be Mornay sauce and then finish it with fresh cream..
For example, both our homemade cheese sauce and our cajun alfredo sauce start with bechamel. Once you master this easy sauce, your cooking skills can take flight. A mother sauce is one of the building blocks of classic French cuisine—a sauce used to make other sauces. There are five mother sauces, and of those five béchamel might be our favorite. Gravy is similar to pan sauce, except it's usually prepared separately..
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