GRAVY

GRAVY

 

We recently had some guests from Columbia visit us and I decided to make my special masala potato curry. I have to tell you that this curry delighted our guests who described this as one of the best vegetarian curries they have tasted. Now our guests are non vegetarians and love their chicken and other meat cooked the Indian way.  Manu and I being strict vegetarians (meat and eggs don’t enter our house); i was a bit concerned that our guests will miss their butter chicken etc and so I decided to use my special masala recipe to cook the potato curry.

This is one of my most favorite recipes.I make this quite often as the curry goes well with Paratha’s and plain rice. A spicy masaledar gravy that can be used with paneer or potatoes and other vegetables. Its is quite a versatile gravy and can be stored (frozen) if one wishes to do so. This tomato based concoction is infused with spices, onion, garlic, ginger and simmered gently until thick and the spices are thoroughly blended.

Here is the recipe.

 

 

1 large red onion

10 Roma tomatoes quartered

10 garlic cloves

6 to 8 green hot chilies

2 inches ginger piece roughly chopped

2 tea spoon kasoori  methi

2 teaspoons salt

 

 

4 tablespoons ghee

1 teaspoon coriander

1 teaspoon black pepper

1 stick cinnamon

5 clove

2 cardamom

2 dried red chili

1 teaspoon cumin seeds

1/2 teaspoon fenugreek

2 bay leaves

 

Heat the ghee in a sauce pan, add all the above ingredient once it crackles add  onions and sauté until little tender. add ginger, garlic and green chilies cook for a minute, add tomatoes and cook until tender and ghee separates from the mixture. Add salt and kasoori  methi , mix well and turn the heat off , Let it cool. Blend all the masala into thick paste. Use  as required.