Makhani is one most flavorful delicious sauces from India. It’s prepared with an aromatic creamy onion/tomato sauce topped with Burrata. Best enjoyed with naan, parathas.
Firstly, the word Makhani means buttery and because of use of lots butter, cashews and cream and smooth texture which resembles like makhan (butter). Therefore, it’s not a dish we make as everyday cooking, rather it’s more of a celebratory meal or on special occasions we make this dish.
Furthermore, burrata has a naturally mild profile, which means it serves as the perfect blank canvas to absorb bold, complex flavors like fenugreek, garam masala, and garlic. Consequently, when you slice into the burrata, its oozing stracciatella (shredded mozzarella and cream) merges directly with the simmering, velvety makhani gravy, creating an entirely new, decadent texture.
Moreover, I had this idea for long time, and never worked on it. Finally gave it a go and it came out so delicious. I mean we came makhani sauce regularly but I was not hundred percent sure if it would pair well with burrata.
Let me walk you down the ingredient list
Burrata – It is the main ingredient of the dish. It’s easily something you can buy from the store. I bought mine at wholefoods from lioni brand.
Oil/butter – Use neutral flavored oil or butter for extra richness. There is mix of both.
Cashew nuts – They add healthy, rich, nutty flavor to the dish. You can swap cashews for almonds or white melon seeds too. I would not use peanuts or any other nuts.
Whole spices – like cinnamon, green cardamoms, peppercorns, red chili ; These get blended in the sauce.
Ginger, garlic, onions – The gravy or sauce is made up with all the aromatics and onion tomato sauce. It’s the base sauce recipe for most of the north Indian style subjis. I used canned tomato sauce, Muir Glen is the co. Using good tomato sauce is imp.
Dry spices – there is red chili powder, turmeric powder, a little bit of garam masala and kasuri methi as well.
Storage
Leftovers store well for 3 days in the refrigerator in an air-tight container.
Notes
Garnish – Adding a garnish to your dish is completely optional, but it significantly enhances your presentation. It introduces beautiful color and contrast, while microgreens serve as the perfect finishing touch to add a fresh pop of vibrant green.If you want to make homemade Naan – click here and video of recipe!
Burrata Makhani
Ingredients
- 2 tbsp oil
- 2 cardamom pods
- 2 black peppercorns
- 2 red chilies dry
- 1 small stick cinnamon
- 1 tbsp ginger
- 1 tbsp garlic 2 cloves of garlic
- 1 medium onion
- 1 can tomato puree 8 oz
- 7-8 cashews
- 1/4 tsp turmeric powder
- 1/2 tsp coriander cumin powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1 tbsp butter
- 1/4 tsp sugar
- Salt to taste
- 1 tbsp kasuri methi crushed
- Burrata 3-4 balls
Garnish
- 1 tsp ghee or oil
- Pinch of red chili powder
- Microgreens
Instructions
- Take oil, in a preheated pan. Add whole spices – dry red chili, peppercorns, cinnamon stick and cardamom pods.
- Immediately add chopped or grated ginger, garlic, chopped onions and give it a good mix.
- Let it cook on medium heat until the onions have caramelized and cooked down. This step helps in developing good flavor. So, take your time.
- Add tomato puree and cashews. (I used homemade cashew paste). Cook it for few minutes and turn off the heat.
- Once it cools down, blend everything in a blender.
- Transfer the puree in same pan, turn on the heat add butter, salt, sugar, crush kasuri methi between your palms and add it.
- Plate the sauce in a bowl, or platter add burrata balls and drizzle chili ghee/oil and add microgreens.
- Chili oil garnish is optional- heat ghee or oil in a small pan, turn off the heat and add a very small pinch of red chili powder. Drizzle that on the makhani sauce once it is plated.
