Roasted Red Pepper Makhani

Roasted Red Pepper Makhani, this sauce is nut free, vegan and a total game changer when it comes to Indian food.

Roasted Red Pepper Makhani

A few years ago my mom made me a paneer dish that was creamy, zippy and had the perfect sweetness. When she told me it had zero cream, attributing the flavors to the magic of roasted red peppers, I refused to believe her until I watched her make it. It’s safe to say roasted red peppers have been a staple in my cooking arsenal ever since. 

{Similar Reds: How to make Murgh Makhani: Authentic Butter Chicken}

Roasted Red Pepper Makhani

This sauce would be the perfect base for vegetables, tofu, paneer, or chicken. It’s velvety smooth with a hint of smokiness balanced out by its natural sweetness.

Here are some things I think would pair wonderfully with this Roasted Red Pepper Makhani: 

  • Roast Cauliflower
  • Baby Potatoes
  • Seared Tofu
  • Paneer cubes
  • Chicken Tikka
  • Corn on the cob
  • Portabella Mushroom Slices

Roasted Red Pepper Makhani Roasted Red Pepper MakhaniRoasted Red Pepper Makhani

{Similar Reads: How to make Paneer Makhani}

Red Pepper Makhani is perfect for when you want a meal that tastes like it’s been bubbling and smoking away for ages but really it takes less than 20 minutes to put together. To blend the sauce into a smooth consistency you may use your immersion blender or wait for few minutes until everything cools and then use your regular blender. I prefer using my Vitamix blender since it results in a smooth, silky sauce. I use Swad Tandoori Masala in this dish, if you don’t have tandoori masala, you can mix equal parts red chili powder, kashmiri powder and half the amount of cumin powder and coriander powder.

Roasted Red Pepper Makhani

Roasted Red Pepper Makhani
 
Cook time
Total time
 
Roasted Red Pepper Makhani, a velvety smooth, nut free, vegan sauce with a hint of smokiness balanced out by its natural sweetness. A total game changer when it comes to Indian food.
Author:
Serves: 3-4
Ingredients
  • 1 cup onion; chopped
  • 1 cup tomatoes; chopped
  • ½ cup roasted red peppers
  • 1 teaspoon cumin seeds
  • ¼ teaspoon garam masala
  • 1 teaspoon tandoori masala
  • ¼ teaspoon cardamom powder
  • ½ teaspoon coriander powder
  • 2 teaspoon ginger garlic paste
  • ½ teaspoon kasoori methi; crushed
  • 2 teaspoon salt; adjust to taste
  • 2 tablespoon oil
  • ½ cup water
  • 1 cup paneer, tofu, roast vegetables or chicken
Method
  1. In a large pan heat oil and add cumin seeds, allowing them to sputter.
  2. Add the onions and once they become soft add the tomatoes.
  3. Once they are soft add in the roasted red peppers and turn off heat. Blend this mixture until completely smooth and add it back into the pan.
  4. While on medium heat add in the ginger garlic paste, allow it to simmer and add in the salt, garam masala, tandoori masala and coriander powder.
  5. Add in the water and mix well to help keep the gravy a good consistency followed the protein or vegetable of choice, I used paneer.
  6. Now add the cardamom powder and kasoori methi. Mix and turn off heat.
  7. Garnish with fresh chopped cilantro.
Notes
You can make this sauce ahead of time and freeze it. Store in an airtight container and freeze for up to 2-3 months.

If you are Jain or onion free, omit the onion and garlic. Double the amount of roasted red pepper.

Enjoy,

Roasted Red Pepper Makhani

 

 

4 thoughts on “Roasted Red Pepper Makhani

  1. Hi Nisha: This looks very interesting and I would like to make it this memorial weekend. I have a question for you. How many peppers make up 1/2 cup of roasted red peppers in this recipe. If you could let me know at your convenience, I would appreciate it. Thanks.

    1. Hi there, it depends on how large your peppers are but 1 pepper will give you about 1/2 a cup.

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