Prepare the Tomato Puree:

Start by pureeing the ripe tomatoes in a blender until smooth. Set aside for later use.

Sauté the Aromatics:

In a large pan, melt the butter over medium heat. Add the finely chopped onions and sauté until they turn translucent and golden brown.

Add the ginger and garlic paste to the pan, along with the slit green chilies. Cook for 2 minutes, or until the raw smell of ginger and garlic disappears.

Add Tomato Puree:

Pour the tomato puree into the pan. Cook on medium heat, stirring occasionally, until the tomato puree reduces and oil begins to separate from the mixture.

Season the Sauce:

Sprinkle the garam masala, red chili powder, and salt over the tomato mixture. Mix well to combine. If the sauce is too tangy, you can add a teaspoon of sugar to balance the flavors.

Simmer with Cream:

Reduce the heat to low and add the heavy cream, stirring gently to incorporate. Allow the sauce to simmer for 5-10 minutes, or until it reaches a rich, creamy consistency.

Add Dried Fenugreek Leaves:

Crush the dried fenugreek leaves between your palms and sprinkle them over the sauce. Stir well and cook for another 2 minutes.

Garnish and Serve:

Garnish with fresh cilantro before serving. Your makhani sauce is now ready to be paired with your favorite dishes, such as grilled chicken, paneer, or vegetables.