1 tablespoon olive oil
2 bay leaves
1/2 long green chilli (green cayenne pepper), sliced
1 teaspoon kasoori methi* (dried fenugreek leaves)
1 tablespoon ginger garlic paste
1/2 cup (120g) tomato passata
1/2 teaspoon garam masala
1/4 teaspoon ground cardamom
1/4 teaspoon sweet paprika
1 teaspoon sea salt flakes
2 tablespoons rapadura sugar
1/2 cup (125ml) coconut milk
Rapadura Sugar can be substituted with brown sugar or maple syrup.
Paprika can be swapped with red chilli powder if you like your curry hotter.
If you don’t have ginger-garlic paste on hand, substitute with 1 tablespoon fresh grated ginger and 3 minced garlic cloves.
Kasoori Methi is the Indian name for dried fenugreek leaves. It can be found in the dried herb and spice section of Indian supermarkets. Methi or Fenugreek is bitter and has a unique taste which makes this “Makhani Sauce” authentic. If you can’t find fenugreek, try substituting with a teaspoon of mustard powder or Dijon mustard.
Keywords: makhani sauce, vegan makhani, indian sauce, indian curry, vegan curry, indian tomato sauce, curry base
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