Makhani Gravy

Paneer makhani, peas makhani, vegetable makhani and even Chicken Tikka in makhani gravy are very famous.
The one thing common is Makhani gravy.
So, if you can make and keep this gravy in advance, then when you are running short of time or suddenly guests arrive, you can feel relaxed.
This is my version of makhani gravy and it tastes a bit like tomato shorba. All the spices are cooked with the tomato in a pressure cooker, then ground, strained and cooked till thick.
The recipe is so easy that I would advice all to have a stock of this frozen in the freezer.
I have made this gravy with 1 kg of Tomato. This will yield makhani gravy for 12 people.
You will notice that, even though the gravy is called Makhani, there is no Makkhan (butter) added to it.
That part comes when you make the curry.
Do not be deterred with the scandalous amount of butter used in making the curry!!

Note: There is no salt added to the gravy, you add it to the curry.
          Similarly, remember cloves add a lot of heat / spiciness.

Ingredients:
Tomato - 1 kg
Ginger - 4 inch
Garlic - 4 to 6 large pods
Green Chilly -5
Red Chilly powder - 1 tbsp
Cloves - 10
Cardamom - 8
Pepper - 1 tsp, optional

Method:
Quarter the tomatoes and add all the above mentioned ingredients into a pressure cooker with 1/4 cup water.
Cook for 2 whistles.

Now cook and grind into a smooth paste.

Strain to remove all 'thari' pieces, skin of tomato etc.

Keep this for boiling on a low flame.

Cook till the gravy thickens and you can draw a line on the spatula and it holds.

Cool and store in 4 small batches.
Freeze 3 batches.
Find the recipe of Paneer makhani here.