The flavor blend was simple but gave a robust aroma. Sweet fennel seeds, cinnamon stick, few green cardamoms and a good dose of kasoori methi (dried fenugreek leaves) all sizzling in hot oil. It made my kitchen smell divine. Typically, preparing a makhani sauce is a long process of slow simmering lots of tomatoes in aromatic spices. Some cream and a dollop of butter gets added tuning it into a thick creamy makhani sauce. With this shortcut version, I kept the aroma intact but took a shortcut. I used store bought tomato paste, which not only adds the rich tomato taste but also the gorgeous red shade. Another shortcut I took was by using canned chickpeas. But you can always use the dried ones, by soaking over night and the boiling it before adding to the stew. I mostly use dried beans and lentils but on busy weeknight, I reach out for those cans. Makes life easy.
One thing that I would change about this dish when I prepare it the next time, it would be to add grilled shrimp on top instead of cooking the raw shrimp in the stew. I feel that would add more visual appeal and a smoky flavor, which always works with well with makhani sauce.
