Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, makhni gravy flavoured with bechamel sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
To make makhani sauce, combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth pulp.; Strain the pulp using a strainer and keep aside. Melt the butter in a broad pan and add the cumin seeds. Makhani sauce, as the name suggests is a sauce made in makkhan (butter). It is a delicately flavoured sauce which has a taste of tomatoes, aromatic spices, butter and cream.
Makhni Gravy flavoured with Bechamel Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Makhni Gravy flavoured with Bechamel Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have makhni gravy flavoured with bechamel sauce using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Makhni Gravy flavoured with Bechamel Sauce:
- Make ready 100 gms Parmesan cheese
- Make ready Ingredients makhni Gravy
- Get 1 Kg tomatoes
- Make ready 150-200 gms butter
- Prepare 15-20 gms ginger garlic paste
- Take 4-5 slitted green chillies
- Get 15-20 gms kashmiri red chilli powder
- Get 5-7 gms turmeric powder
- Get to taste salt
- Take 5-10 gms kasuri methi
- Take 2-3 gms cinnamon stick
- Prepare 2-3 gms green cardamom
- Make ready 10-15 gms cashew nuts
- Make ready 10-15 gms almonds
- Make ready Ingredient Bechamel Sauce
- Prepare 500 ml milk
- Take 5 gm nutmeg powder
- Make ready 5 gm black pepper powder
- Make ready to taste salt
- Take 25 gm refined flour
- Take 25 gm butter
This one is made by whisking heavy cream into the finished béchamel and adding a little salt and pepper to taste. You can make this sauce a little more interesting by adding chopped chives or parsley. They are the perfect blend of a hearty roux and luscious flavor. Furthermore, a good bechamel can be the base for a multitude of different dishes.
Instructions to make Makhni Gravy flavoured with Bechamel Sauce:
- First of all, make cross cut on the tomatoes and blanch it, make a puree of it and strain it.
- Now take butter in a kadhai, heat it, add cinnamon sticks and cardamom till it get crackle.
- Add ginger garlic paste in it, cook for 30 secs, add Slitted green chillies then add tomato puree cook for 2 mins.
- Add chilli powder and garam masala and required salt and cook untill fat comes on top of it.
- Then add soaked cashew nuts and deskinned almond paste and cook for a while and add Kasuri methi for a flavouring.
- Now make a white Mornay sauce and add it into the gravy in 2:1 ratio 2 is the part of makhni gravy and 1 part will be Mornay sauce and then finish it with fresh cream.
They are the perfect blend of a hearty roux and luscious flavor. Furthermore, a good bechamel can be the base for a multitude of different dishes. For example, both our homemade cheese sauce and our cajun alfredo sauce start with bechamel. Once you master this easy sauce, your cooking skills can take flight. A mother sauce is one of the building blocks of classic French cuisine—a sauce used to make other sauces.
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