Makhani Gravy (More from Mridula Baljekar's Balti book)

[Mark J]

Inspired by Ray I also bought this book and see it actually has 2 gravies, Ray has already detailed one, the other is Makhani Gravy, here's the recipe:

4 x 2inch pieces of cassia or cinnamon
4 black cardamoms, cracked slightly open
8 cloves
2 tsp garlic paste
2 tsp ginger paste
700g canned tomatoes including juice
225g tomatoe puree
2 tsp salt
2 tsp sugar
1 tsp chilli powder
2-4 fresh green chillies
225g butter (personally I would use ghee for this)
200ml double cream
2 tsp dried methi leaves

Put all the ingredients except butter,cream and methi in a pan with 600ml water and bring to the boil,Cover and simmer for 30 minutes

Remove whole spices and chillies, cool and blend (this sounds odd to me, I would be tempted to leave the chillis in :-), it doesnt say to put them back in)

Return sauce to the saucepan on medium heat and add the butter,cream and methi simmer for 10 mins.



And here's a recipe that uses it from the restaurant style section:

Murgh Makki Khumb

Servers 4-5

4 TBSP veg oil
1 onion sliced
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
450g chicken
0.5 tsp ground fennel
1 tsp ground coriander
0.5 tsp turmeric
0.5 tsp chilli powder
50g yogurt
225g mushrooms thinly sliced
300ml makhani gravy
1 tsp salt
175g tinned sweetcorn drained
0.5 tsp balti garam masala (ray has already detailed this)
3 TBSP fresh coriander
1-4 fresh green chillies cut into julienne strips

heat oil on medium, add onion and fry for 8-9 mins until light brown, remove and drain on kitchen towel

reduce heat to low and add cumin seeds, sizzle for 15 seconds, add ginger and garlic, fry for 1 minute, add chicken, fennel, coriander, turmeric and chilli powder.

Increase heat to high and stir fry for 2 mins, add 75ml water

Fry for a further 2 mins or until the water evaporates, add the onion back in and another 75 ml of water and fry for 2 mins.

Add the yogurt and fry for a further 2 mins

Add the mushrooms, fry for 2 minutes then add the gravy and salt. Stir and

when bubbling reduce heat to low, cook uncovered for 5 minutes stirring occasionally

Add the sweetcorn, cook for 5 minutes

Add the garam masala, coriander and chillies, increase heat to medium and stir fry for 1-2 minutes and serve.


I havent tried this recipe however the book seems quite good and it does seem like she knows a number of balti owners/chefs

[raygraham]

Thanks for that Mark,

And here's another recipe from the Restaurant Curry Section of the same book that I have just made with the Makhani Sauce and thoroughly recommend it.
It is rich, creamy and silky and a real treat for those who like Chicken Tikka Masala type dishes.

It can also be used with left over Chicken Tikka or Tandoori Chicken so is even quicker to make.

Bootiful!!

‎Murgh-Aloo-Chole

‎(Chicken with Potatoes and Chick Peas) Serves 4-6

‎This is a super-quick dish.
‎
25 g (1 oz) Ghee
‎5 ml (1 tsp) Shahi Jeera (Royal Cumin)
‎5 cm (2 inch) piece Cassia Bark or Cinnamon Stick, halved
‎1 fresh Green Chilli, seeded and chopped
5 ml (1 tsp) Ginger Paste
5 ml (1 tsp) Garlic Paste
‎5 ml (1 tsp) Ground Coriander
‎5 ml (1 tsp) Ground Cumin
‎300 g (10 oz) boned Chicken Thighs or Breast, skinned and cut into 5 cm (2 inch) cubes
‎50 g (2 oz) natural Yogurt
‎2.5 ml (1/2 tsp) Chilli Powder, or to taste
‎400 g (14 oz) can of Chick Peas, drained and rinsed
450 ml (15 fl oz) Makhani Gravy
‎150 ml (1/4 pint) warm Water
‎225 g (8 oz) pre-boiled Potatoes, peeled and cut into 5 cm (2 inch) cubes
‎5 ml (1 tsp) Salt, or to taste
‎2.5 ml (1/2, tsp) Balti Garam Masala
45 ml (3 tbsp) chopped fresh Coriander Leaves

‎Preheat a karahi (Balti pan) over a medium heat and add the ghee.
When hot, but not smoking, add the Shahi Jeera, Cassia or Cinnamon and Green Chilli, let them sizzle for 15 seconds and add the ginger and garlic.
Stir-fry for 30 seconds and add the Ground Coriander and Cumin. Stir-fry for a further 30 seconds.
‎
Stir in the Chicken and Yogurt and increase the heat to high.
Stir-fry for 4-5 minutes and add the Chilli Powder. Stir-fry for a further 1-2 minutes.
‎
Add the drained Chick Peas and stir-fry for 2-3 minutes, then add the Gravy and warm water. Bring to the boil, reduce the heat to low, cover the karahi with a lid or piece of foil and cook for 15-20 minutes, stirring occasionally.
‎Add the Cooked Potatoes and Salt, simmer uncovered for 4-5 minutes and add the Garam Masala and
‎coriander leaves. Stir and cook for 1 minute, then serve.
‎
Preparation time: 15-20 minutes, plus cooking time for the potatoes and Makhani Gravy Cooking time: 35 minutes


Regards

Ray

[pete]

Has anyone who's tried these recipes feel that they are closer to the restaurant taste we are after?
I've just bought a booklet from the Harlequin Restaurants chain
There are a chain of Indian Restaurants in Scotland called Ashoka
These recipes are all very "un take-away", but I am sure they are very good
There is no Vindaloo or Madras, but Korma, Jalfrezi, Rhogan Josh are amongst them.
These are traditional recipes which use no curry gravy
I bet in their chef's hands they would be splendid meals.
The only recipes that would be of interest to us here are the "chutney recipes"
This also answers a question we have asked "what do they use the tomato ketchup on?"

Spiced onions

2 large onions
1 level teaspoon salt
1 level tespoon chilli powder
1 tablespoon mint sauce
5/6 tablespoons tomato ketchup

Peel and finely chop the nions and place in a large bowl
Add the salt, chilli, tomato ketchup and mint sauce
Mix well

This one is just called

Chutney

1 heaped teaspoon mint sauce
1 small onion
45 g fresh tomatoes
1 medium red pepper
1/2 level teaspoon chilli powder
1/2 level teaspoon salt
80g fruit cocktail
200g tomato ketchup
75g water

Blend the lot!

Pakora Suace

250 ml natural yoghurt
1 level teaspoon salt
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup

Mix the above together

This might be of interest too
I was surprised at such an upmarket restaurant using garlic and ginger powder
Here's the recipe

Tandoori Chicken

6 chicken drumsticks or breast (skin removed)
2 cups plain yoghurt
1-2 tablespoons red chilli powder
2 tablespoons coriander powder
1 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoon cummin powder
1 tablespoon turmeric
2 teaspoon salt
1 cup of water (water?)
1/2 cup of melted butter

Method

Mix everything above except the butter
That's the marinade
Prick the chicken all over and marinade it for at least six hours
Remove from the marinade then aplly the melted butter with a brush and cook on a grill
Turn equally until it's reddish brown and cooked thoroughly
Can be served hot or cold