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Easy Makhani Sauce
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5 from 4 votes

Makhani Sauce Recipe

Makhani sauce is a rich & delicious base for many Indian curries. This creamy sauce is so easy to make with simple ingredients. Once you have this sauce handy, it is a child’s play to whip up delicious Indian curries like paneer butter masala or veg makhanwala. This makhani gravy is a very versatile one and very delicious as such too. You can serve with steamed basmati rice or butter naan. Here is how to make best makhani sauce at home, instructions for making it vegan included.

Prep Time15 mins
Cook Time5 hrs 20 mins
Total Time5 hrs 35 mins
Course: condiment
Cuisine: Indian
Servings: 3 cups
Calories: 850kcal
Author: Harini


  • 20 cashews soaked in warm water
  • 6 large tomatoes ripe
  • 2 tablespoons butter
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 2 green cardamoms
  • 3 cloves
  • 1 teaspoon ginger garlic paste or 1/2 teaspoon each minced ginger, garlic
  • 1 green chili slit
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • salt to taste
  • 1 teaspoon sugar
  • 1/2 cup fresh cream add if you are not using cashews
  • 1 teaspoon kasuri methi
  • 10 saffron strands
  • 2 tablespoons chopped cilantro leaves


  • Begin by blanching soaking the cashews in warm water for 30 minutes. Here I have used 20 cashews as I also used cashew cream instead of fresh cream. See notes if you want cashews only for the gravy.
  • Next bring a large pot of water to rolling boil. Add 1/2 teaspoon sugar and mix well. Score the rinsed tomatoes on top and add to the boiling water. Blanch for five minutes.
  • Rinse under running cold water and peel the tomatoes. Add to a blender jar and blend into a very smooth pulp. If required you can sieve the pulp.
  • Now blend the soaked cashews into a very smooth paste along with the water.
  • To begin making the makhani gravy heat 2 tablespoons butter or oil in a thick pan.
  • Add the whole spices (bay leaf, cinnamon stick, cardamom and cloves) and fry for a minute.
  • next add minced ginger-garlic or ginger garlic paste followed by slit green chili. Saute well for 2 minutes till the ginger garlic gets cooked.
  • next add the tomato puree and mix well.
  • Let it simmer for 3-4 minutes.
  • Once it reduces a bit, add chili powder, turmeric powder and required salt.
  • Mix well and simmer till the tomatoes are well cooked and leaves fat from the sides.
  • Add 1.5 cups water and 1 teaspoon sugar. mix well and simmer till the gravy thickens. takes around 8-10 minutes.
  • Now stir in the cashew paste and mix well. Simmer for 3-4 minutes.
  • Finally add crushed kasuri methi, saffron strands and chopped cilantro leaves. Mix well and remove from flame
  • Let cool before storing in a clean dry jar.


Increase or decrease spice powders as per taste
The recipe can be doubled or halved


Serving: 3cups | Calories: 850kcal