PMakhni gravy/sauce 
Prepared primarily with tomatoes and no onion .
Recipe–
Tomatoes 1 kg
Green chillies 1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece
green cardamom, bayleaf , cinnamon stick 5 gm altogether
red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm
Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.
Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml
Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm
butter 100 gm / double cream-100 ml/ sugar 30 gm
Heat oil and sauté ginger garlic paste followed by tomato paste and spices.
Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.
Usage
Makhni sauce is mainly used in the preparation of Chicken makhni and paneer makhni where simply the pieces are simmered in the sauce and served .
And otherwise , its generally used in measured combination of other basic sauces to create some most famous delicacies like chicken tikka masala
Indian Zaiqa 
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