Makhani sauce is a creamy Indian base sauce prepared with onion, garlic, tomatoes, aromatic spices and lots of butter. It’s the perfect base sauce for makhani and butter masala curries.
Bring the flavours of Indian restaurants to your home with this best makhani sauce recipe!
Whether it’s a classic paneer makhani (paneer butter masala), a modern makhani gravy pasta, or a comforting bowl of creamy buttery lentils.
This buttery tomato sauce is perfect for anyone craving the magic of Indian food.
This makhani sauce is versatile and can be prepared in advance. Store it away and use whenever you need for your favourite recipes – quick and convenient!
It’s just like my Balti Sauce , Tandoori Sauce , Indian Curry Sauce and Onion Tomato Curry Paste .
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Fresh Tomatoes or Tomato Puree – The base of the sauce, lending a vibrant colour and tang. I have used both.
Onion, ginger garlic paste, green chillies – these ingredients with the tomatoes form the base. Use fresh ingredients for the best flavour.
Butter – True to its name, makhani (meaning buttery) relies on butter for its signature richness. I am using unsalted butter for this sauce.
Heavy Cream or Double Cream – For that luxurious creamy sauce, heavy cream is essential. For a vegan makhani sauce , swap it with coconut milk .
Whole Spices – Spices like cinnamon stick , bay leaves , Cloves , Cardamom , Black peppercornes , cumin seeds , and kasoori methi (dried fenugreek leaves) create a fragrant base.
Spice powders – Coriander powder and cumin powder, red chilli powder, turmeric.
Kasuri Methi (Dried Fenugreek Leaves) – The secret to capturing that distinct Indian restaurant aroma in your makhani sauce.
Nuts (Cashews or Almonds) – enhances the creaminess of the sauce. To keep the sauce nut-free skip the nuts.
How to Use
This vegetarian makhani gravy sauce can be the base for various delicious dishes:
- Paneer Butter Masala : Add sautéed Indian cheese cubes to the sauce.
- Malai Kofta : Simmer fried paneer kofta in the gravy.
- Veg Makhani : Add steamed mixed vegetables like peas, carrots, and green beans.
- Makhani Sauce Pasta : Mix with pasta for an Indian-style fusion pasta recipe .
- Makhani Pizza – spread makhani sauce in replacement of tomato sauce onto a pizza base. Top with vegetables and crumbled paneer for an Indian fusion version.
Hayley’s Recipe Tips
- Make a big batch and use it as a base gravy for easy meals.
- Adjust the amount of cream for richer or lighter dishes.
- Experiment with garnishes like chopped nuts and raisins or fresh cilantro.
- Make it vegan by using vegan butter and vegan cream
Storage
Store in an airtight container for up to 5 days.
Freeze in portions for later use. When ready, thaw overnight and reheat on the stove top.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Makhani sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- 2 large onion I have used red.
- 3 tablespoon green chillies
- 3 tablespoon ginger chopped
- 3 tablespoon garlic chopped
- 2 large tomatoes fresh chopped
- 1 cup tomato puree pasatta
- ¼ cup Cashew nuts raw (optional)
- 3 tablespoon salt
- 2 tablespoon whole spices cardamom, cloves, cinnamon bark, black peppercorn
- 3 tablespoon dry fenugreek leaves kasoori methi
- 4 tablespoon butter unsalted
- 2 tablespoon kashmiri red chilli powder
- 1 tablespon turmeric powder
- 2 tablespoon coriander powder and cumin powder
- ¼ cup double cream or heavy cream
- 4 tablespoon sugar or honey or maple syrup
Instructions
- Heat oil in a pan over medium-low heat.
- Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns and a cinnamon stick, letting them sizzle until aromatic.
- Stir in onions, ginger garlic paste and green chillies.
- Then add fresh tomatoes and tomato puree, and optional nuts.
- Mix everything and cook onion and tomatoes for a couple of minutes. Add kasoori methi and salt.
- Add 2 cups of water, bring it to boil then cover with the lid and let it simmer for 20 minutes.
- Turn off the heat, alllow the mixture to cool at room temeprature.
- Use an immersion blender or jug blender to achieve a smooth texture.
- Transfer the puree into the same pan, keep the heat on low.
- Sprinkle in coriander powder, cumin and coriander powder, red chili powder and sugar.
- Mix and let it simmer the sauce for 4-5 minutes on a very low flame.
- Stir in butter and heavy cream (or coconut milk for a vegan option). Turn off the heat.
- Use it in your recipe straight away or let it cool completely before store it away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Makhani sauce
Equipment
- 1 pan
- 1 Blender
Ingredients
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- 2 large onion I have used red.
- 3 tablespoon green chillies
- 3 tablespoon ginger chopped
- 3 tablespoon garlic chopped
- 2 large tomatoes fresh chopped
- 1 cup tomato puree pasatta
- ¼ cup Cashew nuts raw (optional)
- 3 tablespoon salt
- 2 tablespoon whole spices cardamom, cloves, cinnamon bark, black peppercorn
- 3 tablespoon dry fenugreek leaves kasoori methi
- 4 tablespoon butter unsalted
- 2 tablespoon kashmiri red chilli powder
- 1 tablespon turmeric powder
- 2 tablespoon coriander powder and cumin powder
- ¼ cup double cream or heavy cream
- 4 tablespoon sugar or honey or maple syrup
Instructions
- Heat oil in a pan over medium-low heat.
- Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns and a cinnamon stick, letting them sizzle until aromatic.
- Stir in onions, ginger garlic paste and green chillies.
- Then add fresh tomatoes and tomato puree, and optional nuts.
- Mix everything and cook onion and tomatoes for a couple of minutes. Add kasoori methi and salt.
- Add 2 cups of water, bring it to boil then cover with the lid and let it simmer for 20 minutes.
- Turn off the heat, alllow the mixture to cool at room temeprature.
- Use an immersion blender or jug blender to achieve a smooth texture.
- Transfer the puree into the same pan, keep the heat on low.
- Sprinkle in coriander powder, cumin and coriander powder, red chili powder and sugar.
- Mix and let it simmer the sauce for 4-5 minutes on a very low flame.
- Stir in butter and heavy cream (or coconut milk for a vegan option). Turn off the heat.
- Use it in your recipe straight away or let it cool completely before store it away for later use.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vaal nu Shaak, simply known as Vaal, is a delicious Gujarati shaak made with lima beans. This recipe is prepared with aromatic whole spices, tamarind and jaggery and is often served at Gujarati weddings.
Vaal nu Shaak is an aromatic Gujarati shaak (curry) that is perfectly balanced with tart, sweet and mildly spiced flavours. It feels creamy thanks to perfectly cooked vaal (lima beans) and a rich, thick gravy.
It is easy enough to prepare day-to-day but the delicious flavours make it perfect for weddings, lagnaprasang.
My Mum often prepares this Gujarati lima bean curry on special occasions with a Gujarati sweet dish.
Other beans Gujarati curries include tuvar , kala chana nu shaak and mag nu shaak .
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Vaal – known as lima beans. We are using dry white lima beans for this recipe. For easy and quicker version use canned white lima beans.
Oil – any mild flavoured oil works fine.
Whole spices : mustard seeds, dry red chillies, cloves, bay leaf, stair anise, ajwain (carom seeds)
Hing – for gluten-free diet make sure your asafoetida is free from wheat flour.
Spice powders : red chilli powder, turmeric powder, ground cumin coriander (dhana jeeru)
Green chilli and ginger – crushed or as a paste.
Tamarind – tamarind works best but alternatively, you can use kokum or lemon juice.
Jaggery – sugar is an alternative.
Besan – helps to thicken the gravy and create a creamy shaak.
Coriander for garnishing.
How to serve Vaal nu Shaak
Vaal nu Shaak is best served as part of a Gujarati thali with rotli , Gujarati daal , jamanvar bateta nu shaak and basmati rice .
For a sweet, include churma na ladwa or mohanthaal and for the savoury (farsan) include fulwadi . This would be a typical wedding food thali but can also be served during special occasions.
It is full of flavour on its own but you could also have a side of pickle such as carrot and green chilli pickle .
Hayley’s Tips & Tricks
- Lima beans are avaliable in different sizes. I have used medium sized vaal. You may need to adjust the cooking time.
- Ensure the besan is well roasted to prevent the raw taste coming into the food.
Storage
Store leftover vaal nu shaak in an airtight container and keep in the fridge for up to 3 days.
Vaal freezes well for 3 months. Allow to defrost then reheat thoroughly on the stove with a splash of water as it likely will have thickened.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vaal nu Shaak
Equipment
- 1 Pressure cooker Instant Pot or Pan
- 1 pan
Ingredients
- 2 cup lima beans Vaal (dry)
- ¼ cup oil
- 1 teaspoon mustard seeds,
- 1 tablespoon whole spices dry red chillies, cloves, bay leaf, stair anise,
- ½ teaspoon carom seeds ajwain
- ¼ teaspoon hing
- 2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon cumin coriander powder
- 1 tablespoon green chillies and ginger crushed
- 2 tablespoon tamarind
- 3 tablespoon jaggery
- 2 tablespoon besan
- 3 tablespoon coriander garnishing
Instructions
- Soak the lima beans for 8 hours or overnight until they are doubled in size and can be squeezed between your fingers.
- Discard the soaking water, wash the vaal in clean fresh water.
Stove Top Pressure Cooker
- Add 4 cups water and cook the vaal for 4-5 whilstles on medium flame.
Instant Pot
- Cook the vaal for 8 minutes on high pressure and allow natural pressure release.
Stove top pan
- Boil the vaal in 5-6 cups of water for 40-45 minutes until soft and tender.
Prepare Vaal nu Shaak
- Meanwhile soak tamarind in hot water then strain to make tamarind pulp.
- In a heavy bottomed pan, heat oil.
- Once oil, is hot, add the mustard seeds, cloves, bay leaf, star anise and dried red chillies.
- When the mustard seeds crackle, add the ajwain and hing.
- Spoon in the besan, 1 teaspoon red chilli powder and turmeric powder, and mix well.
- Roast for 2 minutes or until besan is fragrant, and immediately top with a little water (cooked vaal water) to prevent the spices burning.
- Add crushed ginger and green chillies.
- Add in the remaining spice powders, tamarind water and jaggery.
- Add more water and allow the mixture to cook until the jaggery is dissolved and the mixture has thickened. Add salt.
- Tip in the cooked vaal and mix gently.
- If the gravy is too thick, add more water and cook a further 5 minutes.
- Remove from the heat.
- Note that the shaak will thicken upon cooling.
- Garnish with fresh chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
