This is the curry paste behind all those gratifying makhani curries. You will be surprised to know that this makhani masala is utterly simple to make at home.
medium-size onion roughly chopped
2 - 3
large-size ripe tomato diced
Salt to taste
Kashmiri red chili powder
Heat butter in a pan.
Add the onion and green chili. Saute over low heat till onion become soft and light brown.
Next add the ginger and diced tomato.
Cook the masala it tomato turn soft and mushy.
Add salt, sugar, turmeric powder, tomato ketchup and Kashmiri red chili powder. Stir to combine.
Fry till the oil starts separating from the masala. Turn off the heat.
Allow the masala to cool down completely before blending into a smooth paste.
Store in a clean, dry jar for upto 2 weeks in the fridge.
*These ingredients yield approximately 1 Cup of masala sufficient to make curry for 4 adults.