MAKHNI GRAVY

Steps:

• Quarter the tomatoes.
• Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles.
• Remove and set aside to cool.
• Blend the mixture in a blender and strain.
• Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
• Add the pureed tomatoes and cook for two to three minutes.
• Dry roast the kasuri methi in a microwave or on a tawa. Crush.
• Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.
• Stir and cook for a minute.
• Add the crushed kasuri methi and garam masala powder.
• Mix and cook for a minute.
• Add cream only if you need to use the gravy immediately.