Punjabi Makhani Gravy Base

Origin: Punjab, North India. A base of tomato purée, butter, and cream, simmered with ginger, garlic, and a moderate warm spice mix until rich and velvety — the foundation of butter chicken and dal makhani, two of Punjabi cuisine’s most internationally recognized dishes.

Flavor Profile: Rich, mildly sweet, and tomato-forward, with butter and cream providing a smooth, luxurious body.

Culinary Uses: Base for murgh makhani (butter chicken) and dal makhani; also used as a general-purpose creamy tomato gravy for other proteins.

Regional Variations: Restaurant versions worldwide vary enormously in sweetness and creaminess, with some straying quite far from the more tomato-forward, less sweet home-style original.

Storage: Refrigerate 3–4 days; freezes reasonably well, benefiting from gentle reheating to prevent the dairy from splitting.