Introduction
This basic gravy is a perfect blend of the spices with onions and tomatoes. You can make alterations to this gravy as you wish but the method given here is the basic.
Instructions
You can add more oil if required. For richer taste you can also add ghee.
If you want 1 Star Anise can be included with the garam masala.
Cream can also be added to make it richer. Add 100 ml cream after you add the blended mixture to the gravy.
Some foundation ingredients that can be used in this gravy are –
mushroom, soya (meal maker), paneer, chicken, mutton, cauliflower
Ingredients
Whole garam masala (without grinding)
6 peppercorns
4 cloves
2 cardamoms
2 cinnamons (1 inch)
2 Indian bay leaves (Tej patta) 4 tbsps oil
4 onions medium sized (chopped) 3 tomatoes medium sized, chopped 1inch ginger /1 tsp ginger
1pod garlic /1tsp garlic 1green chilly (slit)
½ tsp garam masala 1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp coriander powder 1 tsp salt or salt to taste
Method
Take a kadai or a heavy thick bottomed pan or a cast- iron skillet and heat it. Add 2 tbsps of oil and allow the oil to get heated for 2 minutes.
Add whole garam masala (peppercorn, cloves, cardamom, cinnamon, bay leaf) and allow the flavour of the spices to blend with the oil for a minute.
Immediately add and sauté onions and green chilly in a medium flame till the onions turns golden brown.
Add ginger and garlic paste and stir till the raw smell of the onions goes. Then add tomatoes and sauté.
Sauté till you get a mushy paste as shown in the below picture.
Now add CTC (red chilli powder, turmeric powder, coriander powder) and garam masala. Mix well and cook for 10 minutes. Keep stirring frequently on low flame so that the masala does not stick to the kadai/pan/skillet.
Cool the masala. Remove the bay leaf and blend in a mixie. First grind without adding water then add water gradually till you get a smooth paste. You can add upto 100ml of water for grinding. Keep the ground masala aside.
Now take another kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 2 tablespoons of oil and allow the oil to get heated.
Add the Foundation ingredient to the pan and stir for 5 minutes in medium flame.
Now add the ground mixture to the foundation ingredient in the kadai/pan/skillet. Sprinkle salt to taste.
Then add a cup of water.
Mix well and close the lid. Cook for 20 minutes or till the oil separates.
Note: The cooking time depends on the foundation ingredients used. You can refer the table for the details.
