Makhni grevi

Method -

To make gravy, prepare tomato, ginger and green chili paste.

Heat 1 table spoon oil in the pan and heat it. When the oil is hot, add roasted cumin seeds and fry them lightly and keep the gas slower so that the spices do not burn. After frying cumin, add coriander powder and turmeric powder and fry the masala lightly. When the spices are fry, put tomato-ginger-green chilli paste and add red chili powder and fry the spices until the oil starts separating from the spices.

Keep the spices running in the middle. The spice is ready to fry the oil from the spices and the good smell. Add half a cup of cream in the spices and roast the spices continuously until it starts boiling until the oil starts to separate.

When the spice is roasted, add ½ cup of water to the spices. You can add water to the gravy like a thin or a thicker.

Let it boil in the gravy. Then add salt, garam masala and a little coriander and mix it. Boil the gravy for 1-2 minutes. Put 1 table spoon butter in the gravy and mix it.

The butter is ready to be gravy. Turn off the gas and take out the gravy in the cup. Add some green coriander and garnish gravy.