Chef, I used to believe Indian cuisine was incredibly complicated to cook and rarely ever attempted it. You've helped change my mind with your videos. I've tried a number of your recipes now- they've all turned out amazingly delicious. Even my pickiest family members raved. Thank you!
A couple of points of advice: 1- The number of red chillies will depend on it type. I got red 'Kashmiri' chillies from a local indian grocery store, and used about five pieces of it in the preparation. After the pressure cooker was done, I tasted the tomatoes, and it was quite spicy. I then removed the red chilies, before I put them in the blender - that way I had a good amount of heat without putting the chilies in the blender. 2- For people who have electric stoves, I would recommend to layer the tomatoes at the bottom, then the spice muslin pack, and then the onion mixture on the top. Also, keep the pressure cooker on the electric stove for on high, and then once you hear the first whistle cook it for only five minutes (not more than that), and then transfer it to an unused spot on the stove to let it cool down for the next 15 minutes - that way the mixture will not burn from the bottom. Best of luck.
You should do a baked makhani gravy as well. I did it last weekend where i put my marinated chicken tikka on a pan with onions tomatoes garlic and ginger and spices on top, and baked it all together, then removed the chicken and blended the sauce. It was absolutely amazing you can taste the roasted flavor in the gravy.
This is by far the BEST makhani gravy I've ever come across on the internet. I tried it yesterday and it was awesome.Thank you very much for sharing it with us!!!!
Lovely!!! Tired it last week...turned out amazing!!! Although i cut down on the chillies to some extent...the recipe is excellent. Stored it in the fridge and used it for 3 different vegetable preparations.
I watch this video many times also because I love to see the way you make it, this amazes me. I want to make this soon and would like to test it with paneer, butter chicken, etc.. "10 times.. 10 times more tasty!" Wow! Thank you so much dear teacher chef Sanjay Thumma!
Thank You chef Sanjay for this wonderful tips which is going to make our life so easy by following your cooking show. I'm going to make it soon. Best regards.
Thank you Chef for another great recipe. The pressure cooker method really worked out- I had to prepare for 20 guests! Tried this recipe with minor variations- I went low on the red chillies and added fresh coriander( as seen in another recipe) with the tomatoes. Really good recipe!
i just ate dinner before watching, now I'm hungry again! Does anyone know of a soft sweet dosa? I've had it as a dessert, and it was rolled up with butter and sugar inside. Soft and chewy and buttery sweet. I hope i can find how to make that at home.
Thank you chef. Your videos really inspire me to cook !! Simply love your recipes and videos. I'm a big fan of you! My question to you is how much Dal is this much gravy good for??
What a lovely recipe chef..!! I made it twice and it tasted just like restaurant makhani.. I added boiled chicken shreds.. and next time fried paneer cubes.. it tasted lovely.. please keep sharing such easy pressure cooked recipes... thank u so much...
Thank you for making quick recipes for busy working individuals. I went to website to find the exact measurements of for this recipe but could not find it. Would you be able to lift the measurements for the link or I can find the exact quantity? Thanks in advance
Though I've never tried this particular recipe, I pound the masala potli (bouquet garni) before puting it in and I add it much later, after the saute stage
Dear Chef, in a few videos i heard you insist on using white butter. I am just wondering what is it?? The butter that i use regularly is lurpak unsalted one...i use that for making ghee at home...the color of lurpak is slightly yellowish whereas the butter that you use seem to be really white...your advice pls...cheers.
is it safe to put muslin cloth in pressure cooker? I could not find the muslin cloth in Indian stores in Michigan but I found few sellers on amazon.com
Thanks chef im really really excited to make this delicious dish. Im from Saudi Arabia and im beg fan of indian cousine . Sir can I have this side dish with beyriani!?
chef,,,,,,,,,,,,,,,,,,,,,,, for sure,,,,,,,,,,,,,,,, The makhani gravy need some alterations, This gravy must follow your quick version of paneer butter masala. If follows its awesome , Trust me.
Sir I made once but failed due to tangy taste of tomato is der any solution to t make d gravy without tangy flavour of tomatoes, what type of tomatoes should we use for less tangy flavour and good food colour
Your recipes are very simple,i tried couple of them for my Aai ,,thank you ,Today I tried this recipe but I added too much LAVANG,,is there any way to reverse this ?
Really liked this recipe. It was just like restaurant. But I did not have "MUSLIN" cloth. I used a cotton hanker chief. And it got burnt..a bit.... Chef, where do it get "MUSLIN" cloth?
Ask at any cloth store (if you are in India). Handkerchief should be fine but becasue it is so big, it can interfere in the cooking. Or go to a 'Matching Center' where they sell fabric for sari blouses and ask for 2x1 (two by one) fabric. By a quarter meter. Say exactly that: two by one. Take white. cut into palm sized squares. wash and keep handy.
Chef you have a problem with this video and your website. Here it says 1500 grams of tomatoes and on your website it says 500 grams. ! Which is true ? That is a 66 % error.
We have just cooked this gravy, it is crazy hot in spicyness, can barely even taste a drop without it burning. We are use to relatively hot food and even cut down on the amount of chilli it stated in the recipe. Are the Kashmiri chillies a particularly mild variety? That is the only thing I can thing of. A bit disappointed as was hoping for much more from the video and comments.
SIR, YOUR recipes and presentation is sooo soo good, but you dont give amounts to ingredients. how is it possible to follow without amounts??? all recipes worldwide give amounts, except your good self. oversight?
I love your video's and want to prepare this gravy but there is a problem... the ingredient list accompanying this video is completely different from the one on your website. www.vahrehvah.com/basic-makhani-gravy-in-pressure-cooker Which one is correct? I can see you use a 'LOT' of Kashmiri Red Chillies but 150g? (That is almost half the weight of the amount of onions used?) Please clarify amounts... I am a great fan of your recipes/video's :)
depends on how spicy you want. you really DONT want as much as his youtube written recipe states, ha. You can just use like 5 or so kashmiris and as many green chillis as you'd normally cook if you made a meal for yourself. personally, i only use like 2-3 max, as for a regular dish for two people I only use 1-2. But this still ends up very spicy. You can always easily add spiciness when you use this gravy to simmer something, so you can easily just put one and add more when you cook the final meal. It's harder to add the kashmiris afterwards though because they are big and dried, so just use the 5 or so mentioned previously. As for the big difference in tomato amounts, who knows lol. It can easily go more or less. I usually use the 1500g the youtube recipe calls for because I buy tomatoes in a big box from costco and want to use them up. try either amount - it wont break the recipe either way.
@@SgtScourge Thanks for taking the time to give some thought to my question and for providing such a detailed reply - as much as I do admire everything Vahchef has done over the years to educate and entertain us, I do wish he would pay more attention to detail (provide quantities used etc) and, in doing so, enable us all to stand a better chance of doing full justice to his excellent recipes and techniques... oh well, no-one is perfect and I love him nonetheless :)
this chef puts his heart and soul in cooking... something we rarely see
Chef, I used to believe Indian cuisine was incredibly complicated to cook and rarely ever attempted it. You've helped change my mind with your videos. I've tried a number of your recipes now- they've all turned out amazingly delicious. Even my pickiest family members raved. Thank you!
This process of straining, puree, and straining again has transformed my gravies and soups, thank you Chef.
Ur welcome.
i respect your sincerity with profession and broadcasting with big heart.
A couple of points of advice:
1- The number of red chillies will depend on it type. I got red 'Kashmiri' chillies from a local indian grocery store, and used about five pieces of it in the preparation. After the pressure cooker was done, I tasted the tomatoes, and it was quite spicy. I then removed the red chilies, before I put them in the blender - that way I had a good amount of heat without putting the chilies in the blender.
2- For people who have electric stoves, I would recommend to layer the tomatoes at the bottom, then the spice muslin pack, and then the onion mixture on the top. Also, keep the pressure cooker on the electric stove for on high, and then once you hear the first whistle cook it for only five minutes (not more than that), and then transfer it to an unused spot on the stove to let it cool down for the next 15 minutes - that way the mixture will not burn from the bottom.
Best of luck.
Thank you for tips.
Vahchef, you are the Guru and philanthropist. You share your recipes with others.
Even other cooks want to learn from you!
You should do a baked makhani gravy as well. I did it last weekend where i put my marinated chicken tikka on a pan with onions tomatoes garlic and ginger and spices on top, and baked it all together, then removed the chicken and blended the sauce. It was absolutely amazing you can taste the roasted flavor in the gravy.
This is by far the BEST makhani gravy I've ever come across on the internet. I tried it yesterday and it was awesome.Thank you very much for sharing it with us!!!!
Lovely!!! Tired it last week...turned out amazing!!! Although i cut down on the chillies to some extent...the recipe is excellent. Stored it in the fridge and used it for 3 different vegetable preparations.
I watch this video many times also because I love to see the way you make it, this amazes me. I want to make this soon and would like to test it with paneer, butter chicken, etc.. "10 times.. 10 times more tasty!" Wow!
Thank you so much dear teacher chef Sanjay Thumma!
This is a great recipe. I have tried it so many times and it comes out perfect each time!
Dear Vahchef, please do more of these dishes which people who are working can make
I live in Australia I make this n my 10 days cooking is sorted. Love u chef
do the same with out pressure cooker will take more time , you can add some more water
Thank You chef Sanjay for this wonderful tips which is going to make our life so easy by following your cooking show. I'm going to make it soon. Best regards.
thanks for your warm wishes regarding Ramadan. Hope you will bring some special Sehri/Aftari items in coming sessions. waiting
That was the most delicious chicken I've ever made! Thanks Vah Chef
Thank you Chef for another great recipe. The pressure cooker method really worked out- I had to prepare for 20 guests! Tried this recipe with minor variations- I went low on the red chillies and added fresh coriander( as seen in another recipe) with the tomatoes. Really good recipe!
today I made this gravy and it came out very well, everyone in my house appreciated me. thank you very much chef
Thank you for this Sanjay!
hi chef, how long can we store this in fridge? thanks for all good veg recipes!!
Thanks alot for showing the grave
This is the way it has to be!
thank you so much for assisting me with ur fantastic ideas
Thanks sir, you have taught me so much in your videos.
Ur welcome. Happy cooking
Sounds amazing .. Thanks for sharing. :") New to your channel..
Vah re Vah .. I am wiating for this . THank you so much. . You are ultimate.
I really appreciate how you started to give the ingredients in weight instead of numbers! Now that saves us a lot of math time... 😅
i just ate dinner before watching, now I'm hungry again! Does anyone know of a soft sweet dosa? I've had it as a dessert, and it was rolled up with butter and sugar inside. Soft and chewy and buttery sweet. I hope i can find how to make that at home.
thank you so much, vahchef! I can't wait for the lovely recipes that you will be showing us using this basic gravy.
kudos chef I have really enjoyed ua style
just recently bought a pressure cooker, thanks for this, its very instructive. what happens with the tomato skins?
Amazing result sir, soon I'll be famous in my family and friends :-)
Thank you chef. Your videos really inspire me to cook !! Simply love your recipes and videos. I'm a big fan of you!
My question to you is how much Dal is this much gravy good for??
So thankful to you! God bless you.
Awesome recipe
May Allah shower bestow on ur family we r u r fan from sec bad Rte know we r inusa
What a lovely recipe chef..!! I made it twice and it tasted just like restaurant makhani.. I added boiled chicken shreds.. and next time fried paneer cubes.. it tasted lovely.. please keep sharing such easy pressure cooked recipes... thank u so much...
+rehana khan Thanks. Happy cooking
I really like the way your cook
very nice sir iam watching your bhiDios thanks for you sir
sir you r rocking .....................
Wow..it is really time saving. ..thanx chef
Thankyou vahchef for this quick recipe!
God bless u chief i love the u explain ur cooking i learn it . thank u chief
Thanks. Happy cooking
Thanks
Thank you for making quick recipes for busy working individuals. I went to website to find the exact measurements of for this recipe but could not find it. Would you be able to lift the measurements for the link or I can find the exact quantity? Thanks in advance
Hi chef，Lovely recipe. Can we use canned tomatoes instead of fresh ones?
Namaste chef! u r just amazing..thnx fr d gravy..its yummy
+Anushka Sood Thanks. Happy cooking
Many thanks..
100% working......& taste is difficult to explain
Plz tell us other gravies also used in restaurants in the same way
Looks very yummy.. But whats the ratio of onion and tomato??
Though I've never tried this particular recipe, I pound the masala potli (bouquet garni) before puting it in and I add it much later, after the saute stage
chef,, u r the best...
This would be sufficient for how many people
And how many tomatoes where added
he is amazing , luv his videos!!
Dear chef can we use "fenugreek seeds powder" instead of "kasuri methi".
chef ..you used a broad bottom cooker...will it work with normal cooker too??
Tomato onion very very super
Dear Chef, in a few videos i heard you insist on using white butter. I am just wondering what is it?? The butter that i use regularly is lurpak unsalted one...i use that for making ghee at home...the color of lurpak is slightly yellowish whereas the butter that you use seem to be really white...your advice pls...cheers.
Please show poultry and meat stocks using the pressure cooker.
chef can v use alternative for kasuri meethi
I'd like to see a non-pressure cooker version as well, or added notes in the downbar.
chef is there any substitute for kasuri methi?
is it safe to put muslin cloth in pressure cooker? I could not find the muslin cloth in Indian stores in Michigan but I found few sellers on amazon.com
If we use flour instead of cashews can we still pressure cook it without spoiling gravy??
how should we add chicken after biol aur freid
Have a Great cooking✌
Thanks chef im really really excited to make this delicious dish. Im from Saudi Arabia and im beg fan of indian cousine . Sir can I have this side dish with beyriani!?
+Naif Al zahrani Thanks. Yes you can.
very good; i tried
For how many people this measurment og gravy ?
what is proportion of onion and tomato and nuts
chef,,,,,,,,,,,,,,,,,,,,,,, for sure,,,,,,,,,,,,,,,, The makhani gravy need some alterations, This gravy must follow your quick version of paneer butter masala. If follows its awesome , Trust me.
dear chef let me know onion tomato ratio
Awesome !!!!
Super. Thank you so much.
Thank you lovely Chef.
Thank you happy cooking
how about mint leaves before blending sir
Not mint in makhani flavor
What is the difference between tikka masalas and makhanis?
Thanks!!
how many cups does this make?
Thanks
Hi, I am a student and like to eat nice nice stuff everyday :D. Does makhani gravy stay for long without getting bad, if put in the refrigerator?
Thanks again👍
Ur welcome.
onions are used add sweetness to the sour tomatoes?????? isnt it the other way round? @ 1.35
can i substitute the whole garam masala for powder and how much would i need
+Jamie Apo Yes you can. As per your requirement.
Sir I made once but failed due to tangy taste of tomato is der any solution to t make d gravy without tangy flavour of tomatoes, what type of tomatoes should we use for less tangy flavour and good food colour
Your recipes are very simple,i tried couple of them for my Aai ,,thank you ,Today I tried this recipe but I added too much LAVANG,,is there any way to reverse this ?
Thanks again Sir
You probably could do it in the slow cooker, but it has to cook all day.
How to cook this in instant pot?
same 15-20 minutes as he says for his non instant pot pressure cooker.
Hello there. Can I freeze this gravy. If so for how long?
It sounds like a fantastic recipe.
Malcolm
Mahesh Bhat we can put it into regular freeze or Freezer
Really liked this recipe. It was just like restaurant. But I did not have "MUSLIN" cloth. I used a cotton hanker chief. And it got burnt..a bit.... Chef, where do it get "MUSLIN" cloth?
Ask at any cloth store (if you are in India). Handkerchief should be fine but becasue it is so big, it can interfere in the cooking. Or go to a 'Matching Center' where they sell fabric for sari blouses and ask for 2x1 (two by one) fabric. By a quarter meter. Say exactly that: two by one. Take white. cut into palm sized squares. wash and keep handy.
its always better to add some water. my dish got burnt as the onions and tomatoes didnt release much water and i also didnt add water.
Search for "Sweet Dosa with Flour" in Vahchef videos.
big noooo
Chef you have a problem with this video and your website. Here it says 1500 grams of tomatoes and on your website it says 500 grams. ! Which is true ? That is a 66 % error.
We have just cooked this gravy, it is crazy hot in spicyness, can barely even taste a drop without it burning. We are use to relatively hot food and even cut down on the amount of chilli it stated in the recipe. Are the Kashmiri chillies a particularly mild variety? That is the only thing I can thing of. A bit disappointed as was hoping for much more from the video and comments.
SIR, YOUR recipes and presentation is sooo soo good, but you dont give amounts to ingredients. how is it possible to follow without amounts??? all recipes worldwide give amounts, except your good self. oversight?
I love your video's and want to prepare this gravy but there is a problem... the ingredient list accompanying this video is completely different from the one on your website.
www.vahrehvah.com/basic-makhani-gravy-in-pressure-cooker
Which one is correct?
I can see you use a 'LOT' of Kashmiri Red Chillies but 150g? (That is almost half the weight of the amount of onions used?)
Please clarify amounts...
I am a great fan of your recipes/video's :)
depends on how spicy you want. you really DONT want as much as his youtube written recipe states, ha. You can just use like 5 or so kashmiris and as many green chillis as you'd normally cook if you made a meal for yourself. personally, i only use like 2-3 max, as for a regular dish for two people I only use 1-2. But this still ends up very spicy. You can always easily add spiciness when you use this gravy to simmer something, so you can easily just put one and add more when you cook the final meal. It's harder to add the kashmiris afterwards though because they are big and dried, so just use the 5 or so mentioned previously. As for the big difference in tomato amounts, who knows lol. It can easily go more or less. I usually use the 1500g the youtube recipe calls for because I buy tomatoes in a big box from costco and want to use them up. try either amount - it wont break the recipe either way.
@@SgtScourge Thanks for taking the time to give some thought to my question and for providing such a detailed reply - as much as I do admire everything Vahchef has done over the years to educate and entertain us, I do wish he would pay more attention to detail (provide quantities used etc) and, in doing so, enable us all to stand a better chance of doing full justice to his excellent recipes and techniques... oh well, no-one is perfect and I love him nonetheless :)
Thanks chef.
if we donot have kashmiri red chillis and add more spicy red chillis instead , how much should we add in that case?
+Ashray Sood As per your taste.