Makhani sauce

Ingredients for 4 servings:

• 500 g onion(s)
• 250 g tomatoes, pureed
• 100 g cashew nuts, ground to a paste
• 50 g spice(s) (cardamom, cinnamon, clove(s), star anise – in equal parts)
• 150 g spice paste (ginger-garlic
• 150 g oil (sunflower oil)
• 2 tsp chili powder (Kashmirichili)
• 2 tsp cumin, ground
• ½ tsp ground turmeric
• 2 tsp coriander, ground
• 1 bunch coriander leaves, fresh
• 2 sprigs mint, fresh
• 2 chili peppers, green (hot)

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

original Indian recipe and basic sauce for many dishes in India

Heat the oil in a pan over medium heat. Add the sliced ​​onions, fresh coriander, mint leaves, green chilies, and spices (cardamom, cinnamon, cloves, and star anise) and fry until the onions are light brown. Let everything cool and blend with a blender (with a little water if necessary) until smooth. Add more oil to the pan and fry the ginger and garlic paste over medium heat until fragrant. Then add the tomato puree and bring to a boil until the oil separates. Add the chili powder, turmeric, cumin, and coriander powder and cook until the spices rise to the surface. Add the prepared onion paste and simmer for two minutes, stirring continuously. Add the prepared cashew puree and cook, stirring well. Makhani sauce goes well with shredded chicken, lentils, paneer (Indian cottage cheese available at Indian grocery stores), shredded lamb, or waxy vegetables. These ingredients are cooked separately and then added to the sauce at the end. Serve with rice or various Indian flatbreads (chapati, naan, roti, etc.). This sauce is the base for most Indian dishes and will keep for up to six months when refrigerated.