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By Niyaprakash
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How to prepare spicy and rich gravy for vegetarian or non - vegetarian dishes ?

Posted Apr 19 2010 11:34pm


How to prepare spicy and rich gravy for veg or non-veg curries?

Ingredients

Cashewnuts: 100 gms 

Onions, sliced: 250 gms 

Curd: 100 gms

Coriander powder:15 gms

Red chilli powder: 30 gms 

Almonds: 50 gms

Saffron: 2 gms

Whole green cardamom: 8-10 

Bayleaves: 5-6

Cloves: 5

Cinnamon sticks: 2

Coriander leaves: 10 gms

Ginger: 10 gms

Garlic: 10 gms

Cooking oil: 50 ml

White butter: 30 gms 

Cream: 15 ml

Pista: 30 gms

Silver leaves (varq): 2

Salt to taste

Method

Fry the onions, cool and make a fine paste.

Peel and wash ginger-garlic and make a fine paste.

Fry cashewnuts, blanch and peel almonds, make a fine paste.

Blanch and take the skin off pista. Cut into slivers.

Take a heavy bottom vessel preferably a lagan. Heat oil and crackle cardamom, bayleaf, cloves and cinnamon.

Add ginger garlic paste, bhunao it really well.

Mix red chilli powder, coriander powder in curd, add it and cook it.

When the curd is cooked add brown onion paste, cashew and almond paste into it. Add water and cook the gravy till oil comes on top.

Season it with salt and finish it with cream and white butter.

Garnish with saffron, pista slivers and silver varq.

Recipe Credit - Chef Pradeep
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