Makhni Curry Sauce is a traditional Indian recipe (from the Punjab region) for a classic curry sauce made from a ghee, yoghurt, tomato purée and cream base flavoured with spices and garlic. The full recipe is presented here and I hope you enjoy this classic Indian version of: Makhni Curry Sauce.
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This is a classic curry sauce (gravy) from the Punjab region of North India. Depending on usage, you will either need to very finely chop the onions, or finely mince them (mince the onions for a smooth, silky texture).
Heat the ghee in a heavy-based pan. Add the onions and fry for about 8 minutes, or until just beginning to colour. Add the ginger, garlic, and chilli then fry for 2 minutes more. At this point stir in the turmeric, cayenne pepper, cumin, coriander and fenugreek. Stir-fry for 1 minute, or until aromatic (if needed, add 1 tbsp water).
Now stir in the nutmeg, cinnamon, cloves and bayleaf. Stir to mix and cook for 1 minute before stirring in the yoghurt, 1 tbsp at a time. When all the yoghurt has been incorporated add the tomato purée and stir into the other ingredients. Continue frying, stirring constantly, until the mixture begins to split and the oil comes out of the tomato purée (about 10 minutes).
At this point stir in the paprika, butter and clotted cream. Bring to a simmer and cook for about 10 minutes. Stir in enough of the water to give you the desired consistency, bring back to a simmer and cook until all the ingredients are heated through.
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