How to Avoid Common Mistakes When Cooking Makhani Gravy

1. HOW TO AVOID COMMON MISTAKESWHEN COOKING MAKHANI GRAVY Presented By: Kagome India

2. INTRODUCTION Making makhani gravy at home seems easy—tomatoes, butter, cream… what could go wrong, right? But many home cooks end up with gravy that’s too sour, too thin, or lacking that rich restaurant-style taste. Here’s how to fix those common issues and get it right every single time.

3. WHY DOES MY MAKHANI GRAVY TASTE TOO TANGY? • Tomato-based gravies naturally carry acidity. If you rush the cooking, the raw sourness stays. • How to fix it: • Sauté tomatoes longer to reduce sharpness • Add butter gradually instead of all at once • Use fresh cream to balance acidity • If you’re short on time or want a consistent flavour, ready-to-use bases like Kagome India’s makhani gravy offer balanced sweetness and tang, so you don’t need to correct the flavour later.

4. IS YOUR GRAVY TOO THIN OR WATERY? • Most people add water too early. • Try this instead: • Cook tomatoes until the oil separates. • Add cashew paste or cream for the body. • Simmer on low heat—don’t rush the thickening. • A smooth, creamy texture is the heart of makhani gravy.

5. THAT RESTAURANT AROMA FEELS MISSING? • The fragrance in makhani gravy comes from layering flavors, not dumping spices all at once. • Pro tips: • Add kasuri methi at the end • Don’t overuse garam masala • Butter + a small cube of ghee enhances aroma FIXING COLOR AND SMOOTHNESS IN MAKHANI GRAVY • Chunky or dull-looking gravy? Blending is key. • Strain after blending • Use ripe red tomatoes • Cook the puree until glossy • Many people also struggle with consistency when making tomato makhani gravy from scratch. That’s another scenario where pre-prepared gravies can save time and ensure better texture.

6. If your tomato makhani gravy is too sour, too thin, or uneven—focus on slow cooking, balanced fat, and proper blending. And when you want reliable results without stress, solutions like Kagome India’s gravy base help you skip the trial and error while still getting that home-cooked warmth. Takeaway: Cook patiently, balance flavours, and choose smarter ingredients. Your next batch of makhani gravy will make you proud—no restaurant required! CONCLUSION: YOUR NEXT PERFECT MAKHANI GRAVY STARTS WITH THE RIGHT STEPS

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