Here’s a basic butter masala gravy. Once you know how to make this gravy then you easily prepare Paneer Butter Masala, Veg Makhanwala or Butter Chicken. I will soon be posting these recipes but before that it is very important to know how to make this basic gravy.
Equipment and Utensils
Frying pan with lid
Flat metal spoon
Mixer or Blender
50 ml Fresh Cream
3 tablespoon Butter
½ teaspoon Salt
Dry Masala Powders:
1 tablespoon Kasoori Methi Powder
2 teaspoons Kashmiri Red Chili Powder
1 teaspoon Garam Masala Powder
350 grams (4-5 medium) Red Tomatoes roughly chopped
100 grams (1 medium) Onion roughly chopped
20 grams Garlic Cloves
5 grams Ginger
10-12 Black Pepper Corns
5-6 Green Cardamom Powder
1 tablespoon Vegetable Oil
Put oil in a frying pan and keep it on medium flame.
Add all ingredients mentioned under the tag ‘To Roast’ to the pan.
Fry them till tomatoes are cooked; it will take 7 to 8 minutes.
Now cool down this mixture, and blend it to a fine paste.
Take 3 tablespoons of butter in the pan and keep it on medium flame.
Transfer the paste from the blender to the pan.
When it starts boiling add dry masala powders.
Season well with salt and pepper.
Now add cream and lower the flame.
Mix well and keep it on the flame for 2 minutes.
Don’t boil the gravy after addition of the cream.
Gravy can be refrigerated for 3 to 4 days.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Yield: 2 cups Of Gravy
Total Calories: 646.26 Kcal
Fat: 53.73 gm
Protein: 6.04 gm
Carbohydrates: 41.41 gm
Folic acid: 50.5 ug
Iron: 3.18 mg