Makani Gravy
Many Pakistani recipes are served in gravies. A slight variation in spices and herbs can create a different aroma and flavor in a gravy.For makhani gravy, heat 3 Table spoons of butter in a pan. Add 1 Table spoon whole garam masala. Let it crackle. Add 1 Table spoon each of ginger paste and garlic paste and 1 Tea spoon chopped green chilies. Cook for two minutes. Add 400 gms of tomato puree, 1 Tea spoon red chili powder, 1 Tea spoon garam masala powder, salt and 1 cup water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add 2 Table spoons sugar or honey or both and ½ Tea spoon kasoori methi. Stir in 100 mls fresh cream.