Tulsi Makhani
by Palak Rajput
Added to 1 cookbook
This recipe has been viewed 4303 times
Tulsi Makhani is different from other makhanis as basil leaves lends a classic, aromatic touch to it.
Is this makhani a delightful dip, sauce or gravy? Use it as you like. It's great with starters like tikkis, paneer tikkas, kebabs, patty and more.
A super gravy, just dump in your favourite vegetables or just paneer and there you have a subzi ready to enjoy with rotis, naans or parathas.
This tomato based makhani is also a tasty accompaniment to rice and pulaos.
For the makhani garvy- Boil water in a deep saucepan and add all the ingredients except the kasuri methi, butter and cream, till the tomatoes are cooked.
- Blend the mixture and strain it.
- Heat the butter in a kadhai and add the prepared gravy mixture, salt and cook for 5-7 minutes.
- Add the cream and kasoori methi.
- Serve hot with starter of your choice.
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This recipe was contributed by Palak Rajput on 24 Oct 2018
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