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.
  • Finally add the onion puree and boil it for 30 minutes.
  • Allow it to cool, refrigerate and use it when required.

 

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White gravy base for Restaurant style North indian curries

Hi everybody!! Here I am with the base for North Indian curries. To make the restaurant style rich creamy North indian curries, you need two main bases – White gravy base and Red gravy base. Apart from this, you need Palak puree for some gravies like – palak paneer, Veg hyderabadi, etc., When you have the bases in hand, you can make different types of gravy in no time. You can refrigerate it for one month and use when required. this white gravy is also used in small quantity to make red gravy. I bet you will be able to provide restaurant style curries to your family and guests and everyone will fall in love with your cooking skills.

INGREDIENTS

To Grind

Cashew – 125 g

White sesame seeds – 50 g

Poppy seeds – 43 g

Masala

Marathi mokku – 2

Cloves-  4

Cinnamon – 3

Star anise – 2

Cardamom – 4

Bay leaf – 2

Sugar – 2 tsp

Butter – 1 tbsp

Khova / Milk powder in water – 1 tsp

Oil – 100 ml

Cashew paste

  • Add cashews, poppy seeds, sesame in a vessel. Add water allow it to cook.
  • The ingredients should be soft.
  • Strain the ingredients and grind it to a fine paste.
  • The cashew paste should be like a dosa/idli batter.
  • Keep the paste aside.

Masala

  • Add 100 ml oil in a pan or a vessel.
  • Add the spices like marathi mokku, cardamom, cloves, star anise, bay leaf, cinnamon stick one by one.
  • Saute them until you get a nice aroma.
  • Then add the ground cashew paste or white puree and mix well.
  • Add butter, sugar, khova at this stage.
  • Add water and allow it to cook for 15 – 20 minutes or until the mixture thickens.
  • The white gravy base is ready. You can refrigerate it for a month and use whenever required.

 

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