My sons love creamy vegetarian pasta. Whenever I ask their choice for dinner they select this without failure. So when I was looking for new pasta sauce I chance upon this and this recipe is ingredients were close to my mum’s special creamy pasta sauce which I feel it is a combo of Makahni and cream white sauce. So I decided to try the makhani sauce-based dishes. you can make this sauce in advance and keep it. There are so many dishes you can make in no time if you have sauce. if one dish can be used for many things who doesn’t love recipe.
There is nothing as great as cooking and preparing dishes for your kids that is drool-worthy. Makhani sauce is one such recipe that is both creamy and tasty enabling people of all ages to consume it with various dishes. Read below to know the ingredients and health benefits of the Makhani Recipe.
Other Pasta Sauce Recipes:
Refer to other pasta sauces here
Refer to other pasta recipes here
Video
Ingredients for preparing Makhani Sauce
- Tomatoes – 500 g
- Tomato puree – 1/2 cup
- cashew nuts – 10-15 (soak it in hot water)
- Bay leaf – 1
- Cloves – 4-5
- Cardamom – 2
- Cinnamon – 1 inch
- Cream – 1/3 cup
- Red chili powder – 1 teaspoon (Adjust to your spice level)
- Ginger paste – 1/2 teaspoon
- Garlic paste – 1 teaspoon
- Fenugreek leaves – Dry Methi – 1 tablespoon
- Butter – 2 tablespoon
Step by step process for preparing Makhani Sauce
Step 1 – In a pan put Tomatoes, garlic, ginger paste, cashew, fenugreek leaves, bay leaves, cloves, cardamom, cinnamon & salt’
Step 2 – Cook for 20 mins in low medium flame. Switch off the flame
Step 3 – Once cool down Remove all the spices
Step 4 – Grind it to smooth paste and strain it
Step 5 – Heat the pan. Add the strained tomato paste. Add butter, tomato puree, cream, and chilli powder
Step 6 – Let it boil till the sauce is shiny. once done switch it off
Step 7 – Let it cool down and you can freeze for 2 months. If you are freezing freeze the required qty separately
RECIPE CARD
Makhani Sauce
Ingredients
- 1/2 KGs Tomato
- 1/2 Cup Tomato Puree
- 15 Nos Cashew Nuts
- 1 Nos Bay leaf
- 4-5 Nos Cloves
- 2 Nos Cardamom
- 1 Inch Cinnamon
- 1/3 Cup Cream
- 1 Tbsp Red chili powder
- 1/2 Tbsp Ginger Garlic paste
- 1 Tbsp Fenugreek leaves - Dry Methi
- 2 Tbsp Butter
Instructions
- In a pan put Tomatoes, garlic, ginger paste, cashew, fenugreek leaves, bay leaves, cloves, cardamom, cinnamon & salt.
- Cook for 20 mins in low medium flame
- Switch it off. Remove all the spices
- Grind it to smooth paste & strain it
- Heat the pan. Add the strained tomato paste. Add butter, tomato puree, cream, and chilli powder
- Let it boil till the sauce is shiny.
- Switch it off. Let it cool down and you can freeze for 2 months. If you are freezing freeze the required qty separately
Notes
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Notes for making Makhani sauce
- Don’t reduce Butter / cashew qty as this gives creaminess to sauce
- This can stay fresh in the fridge for 10-12 days. Store it in air tight container
Health benefits of Makhani
- The folic acid in the Makhani helps generate new cells whilst repairing existing old cells.
- Makhani is rich in calcium, and it helps strengthen your dental health and bones.
- The recipe is rich in fibre, which in turn helps regulate heart health and smooth functioning of your digestive system.
- Much recommended for people with diabetes.
- Makhani is low in fat, thus helping you maintain weight.
- Antioxidants in Makhani helps prevent early ageing.
- Makhani enhances metabolism by detoxifying your liver.
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