Makhani Sauce (Keto Friendly)

What’s a good curry without a good base to give it that depth and intense flavour? There are so many different bases or sauces to make a killer curry! You will find that in most curries tomatoes, spices and chilli are regular additions.

Tomatoes when cooked with the right spices can give you the most delicious-tasting basis for the much-loved curries. There are numerous combinations of spices you could bring together to create a sensational base sauce for a curry.

Here is my humble offering of a delectable curry sauce that will make your dishes taste heaps better. Makhani simply means buttery (of butter too). It’s hard not to drool as I am typing this. As the name suggests, it’s all the good stuff – creamy, buttery, and bloody yummy! If you have been making curries out of the readymade sauces, try this and you will never go back those artificial-tasting stuff!

I use this sauce to make paneer, mixed vegetables, chickpea curries and have even made an Indianised take on a pasta bake! The creamy, buttery sauce renders the dishes a whole new dimension.



  • Ripe Tomatoes – 150g
  • Onion – 60g
  • Ginger garlic paste – 1 tspn
  • Butter – 4 tblspns
  • Heavy cream – 4 tblspns.
  • Turmeric powder – ¼ tspn
  • Chilli powder – 1 tspn
  • Kashmiri chilli powder (optional) – 2 tspn
  • Tandoori masala – 1 ½ heaped tspns
  • Salt – As required



  1. Blend the tomatoes and onion into a puree and keep aside.
  2. Heat butter in a pan on medium flame.
  3. Add ginger-garlic paste, sauté for a few seconds.
  4. Pour the puree into the pan.
  5. Add the dry spices and salt.
  6. Give it all a good mix.
  7. Turn the flame to high and let the sauce simmer for 5 to 7 minutes.
  8. Keep stirring it periodically to make sure the sauce doesn’t burn.
  9. Once done, add the cream and mix to combine with the sauce.
  10. Simmer for another 2 minutes.
  11. Optionally, add more butter at this stage if you like. Butter makes it all better, no? *wink*
  12. If you like the sauce thicker, allow it to simmer till the desired thickness is achieved.
  13. If you prefer a runnier sauce, add more water and simmer for a few minutes.
  14. Remove the cooked sauce and transfer it into a fridge-safe container and let it cool before you refrigerate it.
  15. The sauce stays fresh for up to 5 days in the fridge.


  1. The ingredients have been measured to keep in mind my ketogenic macros. Adjust quantities of the ingredients to suit your dietary needs.
  2. No tandoori masala? Replace it with garam masala or other Indian spice powders.
  3. This sauce tastes best with butter but can do just as well with ghee.
  4. If you’re vegan/lactose intolerant, use coconut oil in pace of butter and coconut cream/coconut milk in place of cream.
  5. Add or omit spices to suit your preference.
  6. Use required quantities of sauce to make curries. Add more water or cream to thin or thicken the curry, as required.

One Comment

  1. Congratulations on the new site!! it looks fabulous! Good luck and keep your awesome recipes coming.

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