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|
|Ginger||2 inch piece|
|Broken cashews||1/2 cup|
|Cinnamon stick||4 inch|
|Red Chilli powder||1/2 tsp|
|Deghi mirch (optional)||1 tsp|
- 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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