Recipe

Recipe:
1. Preparing the Tomatoes:
a. Blanching and Grinding:

- Boil the tomatoes until they are soft and the skin starts to peel off.
- Let them cool, then grind them into a fine puree using a blender or food processor. Set
aside.
2. Preparing the Nut Paste:
a. Soaking and Cooking:
- Soak 20-25 cashews and 1/3 cup of magazhchori (melon seeds) in hot water for about
10-15 minutes.
- After soaking, grind them into a fine paste using the same water in which they were
soaked. Set aside.
3. Preparing the Masala:
a. Dry Spices:
- Heat 1 cup of oil in a large pan.
- Add 3 green cardamoms, 2 black cardamoms, 8-10 black peppercorns, and 2 bay
leaves. Fry until aromatic.
b. Adding Cumin and Hing:
- Add 1 teaspoon of cumin seeds and 1/2 teaspoon of hing (asafoetida).
- Fry until the cumin seeds turn golden brown.
4. Cooking the Masala:
a. Preparing Wet Masala:
- In a small bowl, mix all dry spices with a little water to form a paste.
- Add this paste to the hot oil and fry until the oil separates from the spices.
5. Adding Tomato Puree and Cashew Paste:
a. Combining:
- Add the tomato puree to the pan. Cook on medium heat until the oil starts to separate
from the tomatoes.
- Add 2 tablespoons of ginger garlic paste and cook until the raw smell goes away.
- Add the ground cashew and magazhchori paste. Cook for another 3 minutes until well
combined and the oil starts to separate again.
6. Finishing the Gravy:
a. Adding Kasuri Methi:
- Add 2 tablespoons of Kasuri Methi. Mix well and cook for another minute.
- Adjust salt to taste.
7. Making Different Dishes:

a. Paneer Butter Masala:
- Add cubes of paneer to the gravy, simmer for a few minutes, and garnish with fresh
cream and coriander.
b. Vegetable Jalfrezi:
- Add a mix of sautéed vegetables like bell peppers, carrots, and beans. Cook until
vegetables are tender.
c. Shahi Kofta:
- Add prepared koftas (fried dumplings made of paneer, potatoes, or vegetables) to the
gravy and simmer for a few minutes.
d. Chole (Chickpea Curry):
- Add cooked chickpeas to the gravy and simmer until well combined.

Storage and Tips:
- Storage:
- Store the prepared gravy in an airtight container. It can be refrigerated for up to a week or
frozen for up to a month.
- Usage:
- Whenever you need to make a quick meal, just reheat the gravy and add your choice of
vegetables, paneer, or koftas.
- Pro Tip:
- Always check the seasoning before serving. You can add fresh cream, coriander, or a
squeeze of lemon juice for extra flavor.
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Conclusion:
This detailed gravy recipe is a versatile base for numerous dishes, allowing you to prepare
meals quickly and efficiently. Enjoy this rich and flavorful gravy with your favorite ingredients
and share your creations with family and friends. If you liked this recipe, please share it and
subscribe for more delicious recipes. Happy cooking!