Just one gravy recipe for over 50 dishes. Courtesy, chef Pankaj Bhadouria - India Today

A curry dish is a necessary accompaniment when we talk about Indian cuisine. It is a flavourful liquid blended with spices and hot oil drizzled with seeds some coriander leaves and sliced ginger for garnish.

But how about learning a kitchen hack wherein you learn to make gravy that goes well with around 50 dishes? That would be exciting, right?

MasterChef Pankaj Bhadouria shared a simple and delicious recipe of gravy, on her YouTube channel, which is a mixture of various vegetables and spices that only become the perfect base for most Indian dishes.

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Whether it making chole or kofta or aloo matar, you tweak this gravy to make your dish even more flavourful.

Ingredients

  • 4 large onions
  • 8 large red tomatoes
  • 4” ginger
  • 6 -8 green chilies
  • 1 tbsp garlic paste
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp garam masala powder
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 2” cinnamon stick
  • 2-3 bay leaves
  • 5-6 green cardamoms
  • 7-8 cloves
  • 12-15 cashew nuts
  • 1 tsp salt
  • Half a cup of oil

Method

  • Finely mince the onions, green chillis and ginger and chop the tomatoes. Mix the powdered spices in a bowl with add half a cup of water to make a paste.
  • Heat the oil in a pan. Add the whole spices, and salt and allow the paste to splutter.
  • Add the minced onions and sauté over low heat till it is lightly coloured.
  • Add the chopped ginger, and chillis and sauté till the onion is golden brown. Add the spice paste and cook till the oil comes on the surface.
  • Add the chopped tomatoes and cook till the tomatoes are pulpy and the oil comes to the surface.
  • Add the cashew paste and mix well. Cook for 3-4 minutes till the oil comes on the surface.
  • Remove from the pan from the heat. Cool and store.

The versatile gravy is ready!

Published By:

Daphne Clarance

Published On:

Nov 28, 2023

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