Red gravy base for restaurant style North Indian curries

Rich, creamy North Indian curries are everyone’s favourite especially the paneer based curries. As everyone of us is keen in making it at home . To make it in the same way you eat in the restaurant, we need to prepare two bases- white gravy base and red gravy base. If you have these bases ready, you can make a lot more North indian curries. This base can be stored in refrigeratoe for one month.

INGREDIENTS

Tomato Puree

Tomatoes- 1/4 kg

Onion Puree

Onion – 1 kg

Red chilli – 4

Turmeric powder – 1/4 tsp

Water – To cook

Masala

Marathi mokku- 3

Cloves- 4

Star anise – 2

Cinnamon- 3

Bay leaf- 2

Ginger garlic paste- 50 g

Chilli powder- 25 g

Turmeric powder- 1 tsp

Garam masala- 2 tsp

Coriander seed powder- 1 tsp

Cumin seed powder- 1 tsp

White gravy base– 200 ml

Oil- 100 ml

Tomato Puree

Take water in a vessel and then add the tomatoes.

Blanch them ie boil them until the tomatoes are cooked.
The outer skin comes out. turn off the stove, cool the tomatoes.

Remove the skin and grind it to a fine paste.
The tomato puree is ready. Transfer it to a vessel.

Onion puree

Take required amount of onions and chop them into big chunks. You can either boil them in an open pan or cook it in a pressure cooker.

While cooking add red chillies, turmeric powder.

If you are cooking in an open pan, cook until they turn transparent. If you are cooking in a pressure cooker, cook it for three to four whistles.

Cool it down and grind it to a fine paste.

Donot add water while grinding.

Method

Heat oil in a heavy bottomed vessel.
Add ginger garlic paste and saute until the raw smell goes off.

Then add the spices like marathi mokku, cloves, cardamom, cinnamon, bay leaf, star anise one by one. Saute them well until you geta nice aroma.

Then add the white gravy base and cook it for 4 to 5 minutes.

Add the tomato puree and then add masala powders like garam masala, cumin seed powder, coriander seed powder, turmeric powder, chilli powder and saute well.