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    Curry is a timeless Indian culinary staple known for its tantalising flavours and rich aroma. Made with a concoction of spices, blended with hot oil and a variety of seeds, coriander leaves and ginger slices for garnish, it defines the essence of the diverse Indian gastronomic landscape.

    But what if you could elevate your culinary prowess with a kitchen hack that transforms a single gravy into the secret behind 50 diverse and delectable Indian dishes? Now, that is a culinary revelation that can spark excitement among aspiring chefs and home cooks alike.

    Enter MasterChef Pankaj Bhadouria, who expertise extends beyond the conventional. Known for sharing easy recipes and quick hacks on her YouTube channel, she recently revealed a simple yet delectable recipe for a universal gravy — a concoction of various vegetables and spices that stands as the ultimate base for a plethora of Indian dishes.

    Whether you’re looking to replicate the bold flavours of chole, the succulence of kofta, or the homely comfort of aloo matar, this versatile gravy can serve as the foundation. The best part is you can tweak this gravy to make any dish distinct from the other.

    Check out the recipe below:

    Ingredients

    *Half a cup of oil
    *4 large onions
    *8 large red tomatoes
    *4 pieces of ginger
    *6-8 green chillies
    *1 tbsp garlic paste
    *2 tbsp red chilli powder
    *2 tbsp coriander powder
    *1 tsp turmeric powder
    *1 tsp garam masala powder
    *1 tsp caraway seeds
    *1 tsp cumin seeds
    *2 pieces of cinnamon sticks
    *2-3 bay leaves
    *5-6 green cardamoms
    *7-8 cloves
    *12-15 cashew nuts
    *1 tsp salt

    Festive offer

    Method

    *Finely mince the onions, green chilies, and ginger, and chop the tomatoes. In a bowl, mix the powdered spices with half a cup of water to create a paste.
    *Heat the oil in a pan. Add the whole spices and salt, allowing the paste to sizzle and release its aroma.
    *Sauté the minced onions over low heat until they acquire a light golden hue. Add the chopped ginger and chillies, and continue to sauté until the onions reach a golden brown colour. Add the spice paste and cook until the oil emerges on the surface.
    *Mix in the chopped tomatoes and cook until they turn pulpy, and the oil reaches the surface.
    *Stir in the cashew paste, letting the mixture simmer for 3-4 minutes until the oil comes on the surface.
    *Remove the pan from heat, allowing the gravy to cool before storing it.

    Enjoy!





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