Makhani Sauce
Keith Sarasin (Chef / Owner, The Farmers Dinner)
With a deep passion for the food and culture of the Indian subcontinent, Keith Sarasin has honed his skills through extensive research and study, working with top food researchers, chefs, and archaeologists to expand his knowledge and abilities.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
2 cups
INGREDIENTS
1 T oil
5 T unsalted butter
1 ea onion, roughly chopped
3 ea roma tomatoes (roughly chopped)
2 T ginger-garlic paste
1 tsp garam masala
⅓ cup (50 g) cashews
3 tsp kashmiri chilli powder salt to taste
2 T (30 g) sugar
¼ tsp cumin
1 cup (240 ml) water
1 T vinegar
⅓ cup (80 ml) cream
1 ea green chilli chopped
1 ea kashmiri dried red chilli
1 tsp kasuri methi
METHOD
1. Add oil and cumin seed to pan.
2. Place heat on high until the cumin seeds splatter.
3. Add onions and cool until translucent. Sauté for 4-5 minutes.
4. Add ginger garlic paste and chopped green chilies and cook for 2 minutes.
5. Add chopped tomatoes, cashew nuts, and water.
6. Season with salt, kashmiri chili powder, garam masala, cumin, sugar, and a bit of vinegar. Simmer over low-medium heat for 15-20 minutes until it becomes brownish in color and tomatoes are mushy.
7. Add unsalted butter, cream, and kasuri methi. Mix well. 8. Blend the sauce until smooth. Strain through a sieve.
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