Makhani Sauce
20m prep 1h 0m cook 1h 20m ready
A rich and aromatic Indian sauce made with tomatoes, cashews, cream, and a blend of toasted spices, perfect for serving with grilled meats or paneer.
Ingredients
- 24.6 ml kasuri methi (fenugreek leaves)
- 2 whole dried chiles de arbol
- 1 brown cardamom
- 1 whole clove
- 14.8 ml garam masala
- 14.8 ml Diamond Crystal kosher salt
- 1 can whole fire-roasted tomatoes with their juices
- 28.3 g raw cashews
- 296 ml water divided
- 29.6 ml canola oil
- 1 medium white onion peeled and cut into 1/2-inch dice
- 1.23 ml baking soda
- 1 small ginger peeled and thinly sliced
- 4 clove garlic smashed and roughly chopped
- 118 ml heavy cream
- 59.1 ml unsalted butter cut into 4 pieces
Nutrition (per serving, estimated)
Estimated based off 9 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1068 mg
- Iron: 11.7 mg
- Magnesium: 229 mg
- Phosphorus: 1051 mg
- Potassium: 2454 mg
- Zinc: 8.22 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 24.6 ml kasuri methi (fenugreek leaves)
- 2 whole dried chiles de arbol
- 1 brown cardamom
- 1 whole clove
- 14.8 ml garam masala
- 14.8 ml Diamond Crystal kosher salt
- 28.3 g raw cashews
- 29.6 ml canola oil
- 1.23 ml baking soda
- 118 ml heavy cream
Prepare
- 1 can whole fire-roasted tomatoes, with their juices
- 296 ml water, divided
- 1 medium white onion, peeled and cut into 1/2-inch dice
- 1 small ginger, peeled and thinly sliced
- 4 clove garlic, smashed and roughly chopped
- 59.1 ml unsalted butter, cut into 4 pieces
Let's Cook
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Step 1.
Place fenugreek leaves (or seeds, if using), chiles de arbol, brown cardamom (or green cardamom, if using), and clove in a small skillet over medium heat. Toast, tossing frequently, until quite fragrant, about 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle, add garam masala and salt, and grind to a fine powder. Set aside.
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Step 2.
In a small microwave-safe bowl, combine cashew nuts and 1/4 cup (60ml) water. Microwave on high until cashews look plump and have softened slightly, about 1 minute. Set aside.
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Step 3.
In a Dutch oven, heat canola oil over medium-high heat until shimmering. Add onions and baking soda, stirring with a wooden spoon to coat onions in oil and distribute baking soda. Cook, stirring occasionally, until onions have completely broken down, most moisture has cooked off, and they begin to brown, 14 to 17 minutes. If onions brown too quickly or unevenly, add a tablespoon (15ml) of water and scrape up any brown bits from the bottom of the pot.
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Step 4.
Reduce heat to medium low. Add ginger and garlic to the pot and cook, stirring constantly, until quite fragrant, about 1 minute. Using a wooden spoon, push onions into the center of the pot to form a mound. Add the ground spice mixture to the mounded onions to prevent scorching. Cook, stirring constantly, until onions are coated in spices and mixture is very fragrant, about 30 seconds.
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Step 5.
Add the cashews and their soaking liquid, scraping up any bits stuck to the bottom of the pot. Add tomatoes and their juices plus 1 cup (240ml) water, and use the back of a wooden spoon to crush the tomatoes. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until tomatoes are completely broken down and liquid has reduced, about 40 minutes.
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