Time: 20 to 25 minutes
Ingredients:5 big tomatoes, riped and juicy
1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp kashmiri red chili powder or pinch of red food color
1 tsp coriander powder
1/2 tsp kasoori methi
1/2 tsp cumin powder
2 tsp lemon juice (Tip 2)
1/4 to 1/2 cup heavy cream
salt to taste
2 tbsp butter
1/2 tsp Sugar (optional)
Method:
1) Put the tomatoes in a big microwave safe bowl. Pour enough water to cover the tomatoes. microwave for 5 to 6 minutes. Grind them. Strain well and get a fine puree.
2) Heat butter in a pan. Add ginger garlic paste red chili powder. Saute for 10-15 seconds. Add tomato puree, coriander-cumin powder, kasoor methi, salt and lemon juice. Simmer for 10 minutes, stirring occasionally.
3) Once raw flavor of tomatoes disappears, turn off the heat. Transfer this mixture to the blender. Blend well. Add heavy cream. However, do not add all the cream at once, there is a chance of curdling the cream. Therefore, add little at a time and blend. Add cream until you get desired color and consistency.
4) Now transfer the gravy to the pan again. Keep flame on low. simmer for 5 minutes.
This gravy can be used for making paneer makhani or butter chicken.
Tips:
1) A slight sweetness balances the flavor.
2) Incase the tomatoes are sour in taste, then reduce the amount of lemon juice. A pinch of Citric acid can be used instead of lemon juice.
3) Paste of 1/4 cup cashews can be added for thickness and rich flavors.
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