Burrata Makhani
A creamy buttery onion tomato sauce topped with burrata, served with naan.
Servings: 4 servings
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.