Makhani sauce from Rasika: Flavors of India (page 34) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on April 02, 2019

    Just another update - this works well to freeze and defrost. After using a frozen portion (pre heavy cream addition, per book instructions) I added the cream and a bit more salt. Next time I make this I will continue to make and freeze several portions. Also, don't forget the jeera / saffron rice they pair so nicely together.

  • EmilyR on February 13, 2019

    I love all things Makhani - in fact it's one of my gauges as to whether or not I want to buy a book on Indian cooking. The book recommends doubling this to have some for a freezer stash. I decided to triple it because I had plenty of ingredients. There were a couple things that weren't clear : deseeding the peppers (I ended up using serrano, because that's what was available) and deseeded for the most part, but wasn't ruthless because I like heat. I also reduced the water by 2 cups and could have decreased it even more or simmered longer, because I was hoping for a thicker gravy. After pureeing through my vitamix there weren't many solids left to strain making for a very smooth sauce. I added the honey as mentioned to sweeten it up a bit. I felt like this was missing something... in fairness it's not tomato season.

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