Basic Gravy

This gravy can be prepared in a large quantity and can be stored in the fridge for a week at  the most. This can be used as the basic for most north indian gravies like chicken tikka masala,butter chicken masala,aloo matar masala…..etc…..

 Ingredients :

Large onions  - 500 gms,pureed in the mixer

Tomatoes  -  250 gms , pureed

Ginger and garlic paste – 50 gms

Cashew  - 2 tbspns

Poppy seeds – 2 tspns

Cucumber seeds – 1 tbspn

Dalda / ghee – 2 tbspns [ used judiciously would be a wiser option]

Oil – 100 ml

Methi leaves – half a tbspn

Chilli powder – 1 tbspn

Coriander powder – three- fourths of a tbspn

Turmeric – 1 tspn

Bay leaves – around 3 nos

Garam masala – 1 tbspn

Salt to taste

Method :

1. Soak cashew,poppy seeds and cucumber seeds in a little water and grind to a fine paste.

2.Heat  oil and dalda / ghee in the kadai ,add the methi and bay leaves,and then the ginger – garlic paste and fry till a light golden .

3. Add the onion puree and fry well, then add the tomato puree and fry till the oil comes above .

4. Add the masala powders and mix well.Now add the ground cashew paste to it,then add the salt .

5.  Let  it simmer for a while until the desired consistency ,then add the remaining methi leaves to it and set aside.

Now your basic gravy is ready and you can prepare any dish you choose in just a few minutes.

·       I add a few tspns of vinegar when I grind the ginger and garlic paste ,it is not a must but optional.

·       Almonds can also be added to the white paste that is to be ground.

Bon Apetit !