Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions.
- Add whole garammasala in the muslin cloth and tie it.Heat butter in a pan and put the garam masala sachet in it,
- Add onions cashew nuts, saute it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
- 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).
- Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender
- Blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
- Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required
- mix it and add toasted Kasuri methi (crush it with hands) once it comes to boil switch off the flame.
- Cool it and store in small containers in refrigeration conditions.
- Use this Makhani gravy in many veg and non-veg dishes.