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Remove and set aside.) [ If you are using the pre made makhani masala, it should be about 2 cups in quantity] Heat butter/ghee or oil in a thick bottomed pan.Add green cardamoms, black cardamom, cloves and cinnamon.

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A heartwarming favorite at home, a staple at most Indian restaurants, this north Indian dish has made its place in every corner of the world.

And here I am, finally posting the recipe of this favorite dish.

Sauté for a couple of minutes or till they start to sizzle and get fragrant; add the methi/fenugrek seeds.

When the methi seeds sizzle, add ginger paste and garlic paste, and the slit green chillies.

So there are a lot of versions that substitutes the cream with yogurt or the butter/ghee with oil.