Recipes Vegan Makhani Sauce simple

Vegan Makhani Sauce - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Vegan Makhani Sauce! A quick and easy dinner that is ready in under 40 minutes! Creamy Vegan Makhani Sauce made in the Instant Pot! This one pot sauce is versatile and can be paired with your choice of veggies, chickpeas, tofu for a creamy curry. Vegan Gluten-free Recipe Jump to Recipe. Summer rolls with a I used my super quick makhani sauce from One Pot Meals chapter in my book. yuhmm hummmm! Gobi Musallam (cauliflower that has been roasted whole with Butter Masala sauce) is a fantastic centerpiece for any occasion.

Full Recipe at. makhani sauce recipe is a Punjabi makhani sauce which is a rich Indian buttery sauce. The makhani sauce is made from tomatoes, fresh cream, cashew nuts, onions and lots of Indian spices. This delicious Tofu Makhani with its signature orange sauce is bound to wow family and guests.

You can cook Vegan Makhani Sauce with 13 Ingredients and 9 steps. See the following guide!

1. 3 tbsp Butter (Nutlex for vegan option).
2. 10-12 Cashew nuts soaked.
3. 1 Cinnamon stick.
4. 2 Green chillies.
5. 1 inch Ginger rough chopped.
6. 2-3 Garlic Cloves whole.
7. 1 Onion roughly chopped.
8. 3 Tomatoes roughly chopped.
9. 1 Tbsp Oil / Ghee.
10. 1 Tbsp Kasturi Methi.
11. 1 Tsp Red chilli powder (Kashmiri mirch).
12. 1 Tsp Coriander Powder.
13. to taste Salt.

You can serve my vegan Tofu Makhani with naan or some rice for a delicious, healthy meal. This makhani sauce recipe is vegan except for butter. Makhan means butter so to stay true to the name, I have done all the sauteing in butter. But instead of fresh cream I have used cashew cream to.

1. Soak cashew nuts in hot water and keep it aside for 15-20 minutes..
2. In a pan take 2 tbsp butter, once the butter melts add cinnamon stick, green chillies, garlic, ginger and cashew nuts and saute till cashews are golden brown in colour..
3. Add onions & tomatoes and cover to cook for about a minute. Add 1/2 cup of water and cook further till the tomatoes go mushy and can be easily mashed with back of the spoon. Switch the gas off and keep it aside to cool down completely..
4. Once the mixture is at room temperature grind the mixture, make sure the cinnamon sticks also grinds properly..
5. Now run the paste through sieve and if needed add some water and discard the residue collected in the sieve..
6. Use the same pan as before and add 1 tbsp butter and oil, if not making vegan then you can use ghee. Once the butter melts add red chilli powder and add the sauce over it. Mix well and cover and simmer further for 1-2 minutes..
7. Mix the sauce and add coriander powder, salt and dry roasted Kasuri Methi. Simmer further till oil separate from the sauce..
8. Add water to the gravy, depending on what you plan to make. If you are making sauce in advance then do not add too much water..
9. Let the sauce completely cool down before refrigerating it..

Chicken Makhani is a dish I always loved before becoming vegan. It is my absolute favorite Indian dish, so I knew I had to try to make it so I could curb my cravings. The sauce tastes amazing with naan and. Paneer Makhani Recipe with step by step photos. Homemade Citrus Cranberry Sauce, Apple And Spice Cranberry Sauce, Refined Sugar-free Cranberry Sauce.