Kitchen Tips: How To Make Restaurant Style Makhani Gravy?
Updated : October 11, 2021 11:10 IST
From Paneer Makhani to Butter Chicken, Indians just can't get over their love for Makhani dishes. But, is making the gravy for these dishes as easy as it seems?
Out of all the North Indian curries, the curries made with the Makhani gravy are most popular. Dishes like Dal Makhani, Paneer Makhani and Butter Chicken have transcended boundaries and become a favourite, both home and abroad. The rich, creamy and delicious gravy has won the hearts of millions- across and beyond India. Personally, for me, my weekend isn’t complete without a Makhani dish. Being a North Indian food lover, I can't think of a North Indian main course without a Makhani dish. Although I have always loved relishing Makhani dishes at restaurants, my first few attempts of making it at home failed miserably. While the first one turned out to be grainy, the others were either too rich or too watery. However, I have learned to make the perfect Makhani gravy recently and I think many like me find themselves in a similar situation. So, this article will make your Makhani game stronger with four brilliant tips. Check them out to never go wrong with your Makhani gravy again.
You can also store Makhani gravy in the refrigerator for future use. Make sure you follow these steps to get a rich and creamy Makhani gravy.