This gravy may be used for any Indian dish calling for a gravy base. It can be supplemented or modifed easily.




Ingredients:
  • 1 tomato
  • 1onion
  • 4 cloves garlic
  • 1 inch piece ginger
  • 4 dry red chillies ( seeds removed)
  • 120 ml (1/2 cup) Yoghurt
  • Almonds 10
  • Cashews 10
  • 2 tbsp. oil
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. Coriander Powder
  • 1/4 tsp. turmeric powder
  • 3-4 pinches asafoetida
  • 1/4 tsp. garam masala
  • salt
Method:

  1. Take all the dry ingredients  and grind to a powder.
  2. Heat oil in a non stick pan and add the powder and yoghurt.
  3. Keep on stirring until the oil separates on the sides.
  4. Add some water and bring it to a boil.
  5. Allow to simmer over reduced heat to achieve a gravy like consistency.

You can store this gravy in the fridge for 2 days or longer if frozen.

To use , fry the veges, chicken or meat in minimum oil and once cooked add this gravy and mix till done.