Makhani Sauce

Name: Makhani Sauce
Yield: 1 servings
Ingredients: kasuri methi (fenugreek leaves); fenugreek seeds; 2 whole dried chiles de arbol; 1 brown cardamom; 1 green cardamom; 1 whole clove; garam masala; Diamond Crystal kosher salt; 1 can whole fire-roasted tomatoes with their juices; raw cashews; water; canola oil or other neutral-flavored oil; 1 medium white onion peeled and cut into 1/2-inch dice; baking soda; 1 piece of ginger peeled and thinly sliced; 4 clove medium cloves garlic smashed and roughly chopped; heavy cream; unsalted butter cut into 4 pieces

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

kasuri methi (fenugreek leaves)
fenugreek seeds
2 whole dried chiles de arbol
1 brown cardamom
1 green cardamom
1 whole clove
garam masala
Diamond Crystal kosher salt
1 can whole fire-roasted tomatoes with their juices
raw cashews
water
canola oil or other neutral-flavored oil
baking soda
heavy cream

Prepare

1 medium white onion, peeled and cut into 1/2-inch dice
1 piece of ginger, peeled and thinly sliced
4 clove medium cloves garlic, smashed and roughly chopped
unsalted butter, cut into 4 pieces

Let's Cook

Step 1.

Add fenugreek leaves (or seeds, if using), chiles de arbol, brown cardamon (or green cardamom, if using), and clove to small skillet and place it over medium heat. Toast, tossing frequently, until spices are quite fragrant, about 1 to 2 minutes. Transfer spices to spice grinder or mortar and pestle along with garam masala and salt and grind to a fine powder. Set aside. (See the note section for instructions on a shortcut spice mix using pre-ground spices.)