Gravy base for all north indian side dish

INGRIDENTS:

  • Big Onion        -  3
  • Tomatoes          - 2
  • Cashew             - 10
  • Sombu              - 1spoon
  • Butter /ghee/ oil- 3spoon
  • Garan masala    -1spoon
  • Pepper               - 5
  • Cinnamon         - 1
  • Corriander powder - 1 spoon
  • Turmeric                - 1/2spoon
  • Salt as per your taste
  • Ginger                  - 1small piece
  • Garlic                   - 10nos
  • cardamom            - 2




METHOD:
  • Heat plenty of oil in a large casserole pan, then add roughly chopped onions and tomatoes over a medium heat, until softened.
  • Add garlic, ginger, garam masala, ground coriander, turmeric, cinnamon, salt, pepper, cardamom, cashew and stir together.
  • Stir and bring to the boil, then simmer for 15mins.
  • Turn off the heat, leave to cool slightly, then carefully blend in mixi..

USES OF GRAVIES:

  • Paneer butter masala
  • Peas masala
  • Kaju masala
  • Aloo masala
  • Malai kofta
  • Black and White channa
  • Rajma masala
  • Green gram masala
  • Matar paneer
  • Chilli masala

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