This Curry Gravy is a fragrant general-purpose gravy that you can use for any dish. I use it in butter paneer, dum aloo, Saag paneer etc. You can make it in bulk and freeze it to use later.
| Cooking Time: 30 minutes |
| Servings: 8 cups |
| Difficulty: Easy |
Ingredients
| Tomatoes | 1 kg |
| Onion | 1/2 kg |
| Ginger | 2 inch piece |
| Green chilies | 4 |
| Broken cashews | 1/2 cup |
| Cinnamon stick | 4 inch |
| Bay leaves | 4 |
| Small cardamom | 8 |
| Butter | 2 tbsp |
| Red Chilli powder | 1/2 tsp |
| Deghi mirch (optional) | 1 tsp |
Method
- Chop tomatoes, onion, and ginger roughly and add them to a pan. Add all the remaining ingredients to the pan and 1 liter of water. Cook on high heat till they start to boil.
- Reduce the heat to low and cook for 20 minutes or till onions and tomatoes are soft.
- Cool it down and remove the bay leaves and cinnamon pieces. Grind the onion tomato mixture into a smooth paste.
- Curry Gravy is ready to use. If you don’t want to use all of it immediately, pour it in small containers and freeze them.
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Summary
Recipe Name
Curry Gravy
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)