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Makhni Sauce Recipe "Master Gravy" by Head Chef | at Saffron Circle | Indian Restaurant in London

You guys asked for it, so here it is. Makhni Sauce Master Gravy, a recipe very often requested by viewers, but seldom revealed by chefs, but in this video Head Chef Phool Prasad kindly shows us his full recipe making process for making Makhni Sauce Master Gravy. MAKHNI SAUCE (MASTER GRAVY) RECIPE INGREDIENTS: Boiled & peeled Tomatoes Fresh Green Chillies Fresh Green Coriander Fresh Ginger Fresh Garlic Vegetable Oil Deggi Mirch (Mild Chilli Powder) Cinnamon Sticks Dry Bay Leaves Cloves Green Cardamom Mace Black Cardamom Salt Sugar As the mixture stars boiling in the pan, it will increase in volume, so be sure to use a large enough cooking pot to prevent it from spilling out. Please note that the above gravy is a tomato based gravy (which by itself is quite tangy) in the restaurant it's used alongside an Onion Masala (made using Onion & Tomato, Ginger & Garlic, homemade Garam Masala). After making the Makhni Sauce (which is vegan), Chef Phool Prasad shares his recipe for making Chana Masala using the freshly prepared Makhni Sauce. CHANA MASALA RECIPE INGREDIENTS: Oil Carom Seeds Garlic Boiled Chickpeas Makhni Sauce Onion Masala (Onion & Tomato, Ginger & Garlic, Homemade Garam Masala) Salt Mild Chilli Powder (Deggi Mirch) Chana Masala Green Coriander Ginger (cut into Thin Sticks) When you visit an Indian restaurant, have you ever wondered how the fully cooked dishes arrive so quickly on your table? The "secret" to the chefs being able to cook & serve so quickly is in the pre-cooked gravies & sauces (also known as British Indian Restaurant (BIR) Gravy) which are prepared in advance. The actual processes for the sauces are quite time-consuming (as you will see in this video), but the efforts are very much worthwhile. Some recipe books that you may perhaps like: Chai, Chaat & Chutney: A Street Food Journey Through India: https://amzn.to/3f6bLRm 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day: https://amzn.to/2VPIxyA Recipe cookbook from Dishoom Indian restaurant: https://amzn.to/35ghXl8 Gujarati Rasoi; A Delicious Journey to the Gujarati Kitchen: https://amzn.to/2ML2qoN Gujarati Cuisine Recipe Book: https://amzn.to/2MYgjzP Hansa's Indian Vegetarian Cookbook: Recipes from Hansa's Gujarati Restaurant: https://amzn.to/3aYmPih Easy Indian vegetarian recipes from just 10 spices: https://amzn.to/2OtdA1V The Complete Gujarati Cookbook: https://amzn.to/2Z8rXdT Recipe cookbook from Dishoom Indian restaurant: https://amzn.to/35ghXl8 Madhur Jaffrey's Ultimate Curry Bible: https://amzn.to/39VaIBl Leon Happy Curries (Happy Leons): https://amzn.to/3k4OrWu The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home: https://amzn.to/3ijsh1h (Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission). Saffron Circle's various social media pages: Instagram: @saffroncircleuk Facebook: @saffroncircleuk Twitter: ? YouTube Channels:    / eastindiapantry   &    / @saffronvalleyindianrestaur8778   Chef Phool Prasad tells us that he uses the Vegan gravy in vegan dishes such as Veg Jalfrezi, Bombay Potatoes, Chana Masala, he also uses it in Paneer Butter Masala and also adds Cream, Butter and Honey. A special thank you to Satish bhai, Head Chef Phool Prasad, Tandoor chef Bhuman Lama, Alina, who welcomed me and graciously allowed me a special glimpse into their kitchen to do the videoing Saffron Circle Restaurant is located at: 7 New College Parade, Finchley Road, Swiss Cottage, London NW3 5EP If you have any questions, such as their opening times etc their telephone number is:020 7722 8474 Located in Swiss Cottage, Saffron Circle serves famous and popular dishes vegetarian and non- veg from all over India, including chaats, small plates, curries, and biryanis. Saffron Circle is the first UK outpost from successful US restaurant group Saffron Valley, who operates five restaurants in Salt Lake City, Utah. (27/06/21)