Rowena G's Recipes

Slow Cooker Makhni or Tomato Butter Sauce

Recipe by
7.5 hours
Prep: 30 minutes | Cook: 7 hours | Servings: 8 persons

Wonderfully rich sauce to pour over fried paneer or cooked chicken and to eat with Naan bread.


85g Butter

1 large tin (780g) of tomatoes

¼ cup of water

6-7 cm piece of root ginger, peeled and chopped

¼ of a teaspoon of saffron threads

400ml whipping cream

1 ½ teaspoon of Garam Masala

2 Tablespoons of ground cumin

1 teaspoon of chilli powder (or to taste)

¾ teaspoon salt

3 tablespoons granulated sugar


  1. Heat the slow cooker on high and add the butter to melt, takes 10 – 20 minutes
  2. Put the tinned tomatoes and ginger in a large bowl and liquidise with a hand blender. Rinse out the tin with water and add to the mixture.
  3. When the butter has melted stir in the saffron for a minute and then add the cream and mix in well.
  4. Add the tomato and ginger mixture mix well again.
  5. Then add the Garam Masala, cumin, chilli powder, salt and sugar and using a small whisk, whisk until all the spices are incorporated into the sauce.
  6. Cover, reduce heat to low and cook for 7 hours.
  7. Serve with a little chopped fresh coriander, fried paneer, cooked chicken or vegetables and Naan bread.



Based on a recipe in the book The New Indian Slow Cooker by Neela Paniz



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