Tuesday, April 29, 2008

Basic Brown Gravy.

(About the gravy : This gravy is very versatile as it has a simple savory taste . You may add Kofta , Paneer , Corn niblets + Capsicum , Chunks of boiled egg , any form of meat and enjoy the variety. It may last for more than a week however it is advisable to use it within a week.)

Ingredients :
3 tbspn Oil , 1 cup coarsely chopped onion , 1 tomato , ½ tbspn All Purpose flour (Maida)
¾ tbspn Garam Masala , 1 tspn red chilly powder (or per your taste preferences)
¼ tspn turmeric , 2 pinch asafoetida (Hing) , Salt to taste ,

4-5 cashews , 1 tbspn heavy cream (optional)
Coilantro (Coriander) to garnish.

Procedure :
Heat Oil in a pan . Add Hing and turmeric followed by Onion. Let the onion cook then add All Purpose flour so as to remove the raw flavor. Then add chopped tomato and let cook. Once cooked let it cool and move the ingredients to the grinder. Add Garam Masala , Salt , Red chilly powder and blend to form a fine paste. You may add cashews and heavy cream to the grinder to enhance the richness.

Heat a dash of oil in the same pan again and add the gravy to the pan. Let it come to a boil so that all flavors mix well. The gravy is ready.
You may now add the cooked vegetables / meat / Kofta to the gravy.
Garnish it with Cilantro.


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