Makani (Butter Curry) Sauce
|
Temps de lecture 3 min
The Golden Essence of El Salvador: Mastering Salsita Sabarosa
1.Bloom the Aromatics
Melt the butter with the vegetable oil in a heavy saucepan set over medium-high heat. Once bubbling, add the fenugreek leaves and diced green chili. Cook for 2 to 3 minutes until aromatic. Stir in the grated ginger and garlic, cooking for an additional 2 minutes until softened and fragrant (take care not to scorch the garlic).
2. Toast Spices & Simmer Tomatoes
Stir in the Garam Masala, ground cumin, and Kashmiri chili powder, letting them bloom in the warm fat for about 30 seconds. Pour in the canned tomatoes. Cook over medium heat, stirring frequently, for approximately 5 minutes until the tomatoes darken in color, begin to brown, and reduce slightly.
Pro Tip: If you prefer an ultra-smooth, silk-textured restaurant curry, run an immersion blender through the tomato-spice mixture right now before adding the cream!
3. Stir in Cream & Citrus
Pour in the heavy cream, lemon or lime juice powder, and Spicy Curry Salt. Stir continuously for 1 to 2 minutes so the sauce emulsifies evenly. Bring the sauce to a gentle simmer/boil while stirring constantly, then immediately remove from the heat.
4. Garnish & Serve
Fold in the cilantro. Allow the sauce to rest for 2 minutes to settle, then taste and adjust seasoning with a pinch more curry salt if desired. Finish with a decorative swirl of heavy cream and a pinch of crushed fenugreek leaves over top.
How to Serve Your Makhani Sauce
Classic Curry: Simmer seared cubed chicken breast or thighs directly in the sauce for 5 minutes, or toss in pan-fried paneer or crispy tofu cubes.
Roasted Veggie Bowl: Spoon generously over roasted cauliflower florets, sweet potatoes, chickpeas, and steamed basmati rice.
Appetizer Dip: Serve alongside warm, buttered garlic naan, paratha, samosas, or steamed momo dumplings.
Dietary Notes
Vegan / Dairy-Free Option: Swap butter for coconut oil or plant butter, and substitute heavy cream with full-fat canned coconut cream or coconut milk.
Gluten-Free: Naturally 100% gluten-free.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Like most curries, Makhani sauce actually tastes even better the next day as the spices continue to meld. Store in an airtight glass jar in the refrigerator for up to 4–5 days. Gently reheat on low on the stovetop, stirring in a splash of water or cream if it has thickened.
Can I freeze Makhani sauce?
If making a double batch to freeze, we recommend making the sauce through Step 2 (spices and tomatoes) and freezing the base for up to 3 months. Once thawed and reheated on the stove, stir in the heavy cream and citrus powder fresh to keep the dairy from separating.
Makani (Butter Curry) Sauce
5 min
12-14 min
4 servings (about generous 1/2 cup per serving)
Main Dish
United States
Ingredients
2 Tbsp. butter (or coconut oil for vegan)
1 Tbsp. vegetable oil
2 tsp dried fenugreek leaves, plus more for garnish
1 green chili, diced (jalapeño, serrano, or bird’s eye)
1 Tbsp. fresh ginger, grated
1 Tbsp. fresh garlic, grated
2 tsp Garam Masala
2 tsp ground cumin
1 Tbsp. Kashmiri chili powder
1 can (15 oz.) plum or San Marzano tomatoes (crushed or blended)
1 cup heavy cream or Greek yogurt (or full-fat canned coconut cream/milk for vegan), plus more for garnish
1 Tbsp. lemon or lime juice powder
2 tsp Spicy Curry Salt, plus more to taste
2 Tbsp. fresh cilantro, chopped (or 2 tsp dried cilantro)
Directions
Step 1
- Melt the butter and oil in a heavy saucepan over medium-high heat. Add the fenugreek leaves and diced green chili, cooking for 2 to 3 minutes until fragrant. Add the grated ginger and garlic, then cook for another 2 minutes.
Step 2
- Stir in the spices and tomatoes, including the Garam Masala, ground cumin, and Kashmiri chili powder. Pour in the tomatoes and cook, stirring frequently, for about 5 minutes until they darken and begin to reduce. (Optional: blend with an immersion blender here for an ultra-smooth finish.)
Step 3
- Add the cream and simmer by pouring in the heavy cream (or Greek yogurt), lemon/lime juice powder, and Spicy Curry Salt, stirring for 1 to 2 minutes. Allow the mixture to reach a gentle boil while stirring constantly, then immediately remove from the heat.
Step 4
- Finish and garnish by folding in the cilantro and allowing the sauce to cool slightly. Taste and adjust with more salt if needed, then finish with a drizzle of heavy cream and a pinch of fenugreek leaves before serving.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
Produit associé
Garam masala
$9.90
