Name: Makhani Sauce
Yield: Makes 1 quantity
Cuisine: Indian
Ingredients: 800 g chopped tomatoes (fresh or good-quality tinned); 2 cinnamon sticks; 2 tsp fine sea salt; 2 black cardamom pods; 1 tsp ground cumin; 20 g fresh root ginger; 80 ml double cream; 2 bay leaves; 175 ml vegetable oil; 35 g garlic (8–9 cloves); 1 tsp dried fenugreek leaves, crushed to a powder between your fingers; 1 tsp garam masala; 6 green cardamom pods; 1½ tsp deggi mirch chilli powder; 1 tbsp runny honey; 20 g granulated sugar; 30 g butter; ½ tsp fresh dill fronds

Preparation info

Makes
1
quantity

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

This rich, creamy sauce is used for the chicken ruby (phaldari kofta and paneer tikka chapati rolls.

Ingredients

35 g garlic (8–9 cloves)
175 ml vegetable oil

Asia
India
Mumbai
Spice Mix
Sauce
Gluten-free
Vegetarian

Method

Take 15 g garlic and finely dice it. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crispy, about 7–8 minutes. Remove with a slotted spoon and drain on kitchen paper.
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Ingredients

Method

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