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.
Tomatoes- 1/4 kg
Onion – 1 kg
Red chilli – 4
Turmeric powder – 1/4 tsp
Water – To cook
Marathi mokku- 3
Star anise – 2
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
- 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.
- 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.
- 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.
- Finally add the onion puree and boil it for 30 minutes.
- Allow it to cool, refrigerate and use it when required.