Ingredients
Scale
- 1 inch cinnamon stick
- 3-4 green cardamom pods
- 10 black peppercorns
- 4 cloves
- 1/2 tablespoon coriander seeds
- 2 tablespoons butter
- 1 bay leaf
- 1.5 cups pureed onion
- 3 cups pureed tomato
- 8 garlic cloves, chopped
- 2 inches ginger, chopped
- 1/2 tablespoon salt (or to taste)
- 3 tablespoons whipped butter (makhani)
- 1 teaspoon honey
- 1/4 to 1/2 cup full-fat cream
- 1 tablespoon ground kasuri methi (fenugreek)
- 1/2 tablespoon garam masala
Instructions
- Roast the whole spices in a dry pan until fragrant. Allow them to cool before grinding into a powder.
- In a large pot, melt the butter over medium heat. Add the bay leaf, followed by pureed onion and tomato. Stir in garlic, ginger, and salt; cook for about 4-5 minutes.
- Use an immersion blender to puree the mixture until smooth. Pass through a sieve for an extra silky texture.
- Mix the ground spices into the sauce along with whipped butter; blend well.
- Stir in honey and gradually add cream while tasting for desired richness.
- For optional add-ins, include cooked chicken or paneer cubes at this stage.
- Finish by sprinkling kasuri methi and garam masala before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Saucing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1/2 cup (125g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg