ONION-TOMATO MASALA GRAVY

Onion tomato form a basic gravy. You can add Lady's Finger, boiled Baby potatoes etc and make a tasty vegetable. This gravy can also be stored in refrigerator for further use.

Ingredients

Serves 4
4 large sized Onions (chopped)
2 large sized Tomatoes (chopped)
1 cup Fresh tomato puree
3 tbsps Oil
1/2 tsp Cumin seeds
1 tsp Garlic paste
1 tsp Ginger paste
1/4 tsp Turmeric powder
Salt to taste
1 tsp Red chilli powder
1 1/2 tsps Coriander powder
1 tsp Garam masala powder

Pic Shown May not be actual one

Method

Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
Add garlic paste and ginger paste and continue sautéing.
Add turmeric powder and mix.
Add tomatoes and stir. Add fresh tomato puree and salt.
Mix and add red chilli powder, coriander powder, garam masala powder and sauté till oil begins to separate.
Use or cool and store frozen.

Tip : Store this Gravy in zip pouch so that flavor and fragrance remains

WHITE GRAVY

This is most basic gravy for many indian dishes, you can just add up vegetables in this gravy such as baby corns, mexican corns, pieces of carrots, peas and capsicum just about anything. You can store this gravy for 3-4 days in refrigerator.
Ingredients

Serves 4

4 large sized Onions (quartered)
1 cup Cashewnuts
2 tbsp Oil
1 tbsp Garlic paste
1 tbsp Ginger paste
2 Green cardamoms
2 Green chillies (slit)
1/4 cup Mawa/khoya (grated)
1/2 cup Yogurt (whisked)
Salt to taste
1/2 tsp White pepper powder

Method

Place onions in a pan. Add a cup of water and boil till soft.
Drain and cool. Grind into a smooth paste.
Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste.
Heat oil in a handi and add boiled onion paste. Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies.
Stir and add grated mawa and cashewnut paste. Stir.
Add half cup of water and mix. Cook on low heat for five to ten minutes.
Add whisked yogurt, salt and white pepper powder.
Stir and cook for a minute. Cool.

Tip : Store it in a Zip pouch so that flavor is not lost.

MAKHANI GRAVY

Makhani Gravy is sweet and sour gravy for many indian vegetables. This gravy is commonly used for Paneer(Cottage cheese) Makhani, Butter Chicken etc. but you can also add vegetables of your choice in this and it tastes great. You can store this Gravy for 3-4 days and use it whenever needed.

Ingredients

Serves 4
12 large sized Tomatoes
Salt to taste
1 tbsp Kashmiri red chilli powder
1 inch piece Ginger (roughly chopped)
1/4 cup Butter
1 tbsp Garlic paste
1 tbsp Ginger paste
1/2 tsp Dried fenugreek leaves (kasuri methi)
2 tbsps Sugar/honey
1 tsp Garam masala powder
1 cup Fresh cream

Method

Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water.
Pressure cook till two whistles. Remove and set aside to cool.
Blend the mixture in a blender and strain.Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute.
Add the pureed tomatoes and cook for two to three minutes.
Dry roast the kasuri methi in a microwave or on a tawa. Crush.
Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute.
Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute.
Add cream only if you need to use the gravy immediately.

TIP : Store it in a Zip pouch, so that the flavor is not lost.