Vine-ripened tomatoes slow-cooked with butter and cream into a glossy, rust-red sauce of remarkable smoothness — deepened with kashmiri chilli for colour, fenugreek for its characteristic finish, and a whisper of honey. The authentic makhani base behind every great paneer butter masala or dal makhani.

Key Highlights

Vine tomatoes · Butter & cream · Kashmiri chilli · Fenugreek · Honey

Serving Suggestion

Add roasted paneer, chickpeas, or grilled chicken; finish with a knob of cold butter