Today I’m posting an extremely delicious and finger-licking curry which my family thoroughly enjoyed. If you enjoy restaurant style food, this gravy is a must try. S loved it to the core and demanded more of it. Sadly I could not provide him more as whenever I try something new I make a small batch and if we like it I make more again. Surely the next time I make this I will make it more.
The gravy is delicately flavoured and is a winner in itself. I used rajma/kidney beans to bring about some innovation and I must admit that the beans go very well with this gravy. It’s an excellent side dish for a north Indian party.
To read step by step, how the basic makhani gravy was made, read here.
a cup of cooked kidney beans
2tbsp of cream for garnish
powdered roasted kasoori methi
Take the basic makhani gravy (prior to adding cream) in a pan and bring it to a boil. Add the kidney beans and cook on low flame. Now add the cream and switch off the flame.
Garnish with cream and powdered kasoori methi.
Serve hot with Naan or Jeera Rice.