Ingredients: Ghee - 1 Tbsp Butter - 1 Tbsp Ginger Garlic Paste - 2 Tbsps Soaked Cashews - 1/4th Cup Soaked Kashmiri Chillies - 3 nos Kashmiri Chilli Pwd - 1 Tsp Green Chilly - 2 nos Onion - 2 nos Tomato Puree - 4 nos tomatoes or 1 cup store bought puree Garam Masala - 1 Tsp Vinegar - 1 Tsp Sugar - 1 Tsp Clove - 2 nos Green Cardamom - 1 no Salt - to Taste Water - As Required Butter - 1 Tbsp Fresh Cream - 2 Tbsp Kasuri Methi - 1/4th Tsp Protein or veggies of choice Served with mini paneer tawa kulchas Process: - Soak the dried red chillies and cashews in hot water for 20 minutes - ⁠Heat up ghee and butter, add in the chopped onion and sauté for 5-6 minutes until the onion softens - ⁠Add in the clove and cardamom along with chopped green chillies and ginger garlic paste - ⁠Sauté for a few minutes and add in the soaked chillies and cashews along with salt, chilli powder and garam masala - ⁠Add in the tomato puree, vinegar, sugar and water - ⁠Cover and cook the mixture for a good 10-15 minutes on low - ⁠Mix it regularly - ⁠Let the mix cool down - ⁠Blend to a super smooth paste - ⁠Warm up the sauce (add cooked protein or veggies of choice at this point) - ⁠Finish with more butter, kasuri methi and a bit of cream - ⁠Serve hot with kulchas and enjoy! #makhani #makhanigravy #restaurantstyle #easyrecipes #dinnerrecipes #dalmakhani #paneermakhani