Скачать или смотреть Master Gravy Recipe | Make Once, Use in Multiple Dishes | Indian Curry Base

Easy Master Gravy for Indian Curries

Make this Master Gravy once and use it in multiple North Indian dishes like Malai Kofta, Paneer Butter Masala, Kadai Paneer, and more! This restaurant-style gravy is perfect for meal prep and saves you tons of time during the week.
📌 Recipe links for Malai Kofta, Paneer Butter Masala, and others are here below.

LINKS:
FOR KADAI PANEER -    • kadai paneer | how to make kadai paneer | ...  
FOR PANEER BUTTER MASALA -    • Paneer Butter Masala with Tawa Naan | Indi...  
FOR MALAI KOFTA -    • Malai Kofta recipe | Authentic and Creamy ...  
PLAYLIST FOR NORTH INDIAN RECIPES -    • chole recipe| chole | puri | puri recipe |...  

📌 Full recipe and ingredient list below:

Making the ground masala:
Ingredients:
Oil - more than than ¼ cup
Onion (sliced lengthwise) - 3
Coriander seeds - ½ tbsp
Cumin seeds - 1 tsp
cashews - 25
Coriander leaves - a handful,
Coriander stem - a little
Green chilli - ½

Method:
1. Add ¼ cup of oil to a pan and add 3 sliced onion.
2. Sauté for a minute.
3. Add ½ tbsp coriander seed and 1 tsp cumin seeds.
4. Stir.
5. Keep the flame high.
6. Sauté for about 10 minutes.
7. Onions are slightly brown.
8. Now add 25 cashews.
9. Sauté for about a minute.
10. Add 5 chopped tomatoes to this and add salt.
11. Mix everything well.
12. Do not add water.
13. Cover and cook for about 10 to 12 minutes till tomatoes are cooked well.
14. Keep checking in between, don’t let it get burnt.
15. After about 10 to 12 minutes, add a handful of coriander leaves, little coriander stem and ½ green chilli.
16. Cover and cook for about 5 minutes.
17. Let this cool down.
18. Transfer to a blender and blend smooth.
19. Ground masala is ready; keep this aside.

Making the masala mixture:
Ingredients:
Ginger-garlic paste - 1 tbsp (use more garlic than ginger)
Turmeric powder - ½ tsp
Kashmiri red chilli powder - 2 tbsp
Cumin powder - 1 tsp
Coriander powder - 2 ½ tsp
Water - ¼ cup

Method:
1. To a clean mixing bowl, add 1 tbsp ginger-garlic paste. Make sure to use more garlic than ginger).
2. Add ½ tsp turmeric powder, 2 tbsp of Kashmiri red chilli powder, 1 tsp of cumin powder, 2 ½ tsp of coriander powder.
3. Add ¼ cup of water to this.
4. Mix this well.
5. Masala mixture is ready.

Making gravy:
Ingredients:
Oil - 2 tbsp
Bay leaf - 1
Cloves - 3
Cinnamon ( small) - 1
Black cardamom (small) - 1
Whole black pepper - 5
Green cardamom - 2
Masala mixture (made earlier)
Ground masala (made earlier)

Method:
1. Add 2 tbsp of oil to a pan on low flame.
2. Add 1 bay leaf, 3 cloves, 1 small cinnamon stick, 1 small black cardamom, 5 whole black pepper, 2 green cardamom.
3. Let them sizzle for a few seconds until aromatic.
4. Add the masala mixture.
5. Keep the flame low and stir continuously to prevent burning.
6. Let it simmer gently for around 5 minutes until the raw smell goes away.
7. Now add the ground masala.
8. Increase the flame to medium-low and stir.
9. Cover and cook for about 12 to 15 minutes till oil separates for the gravy.
10. Keep checking in between; do not let it get burnt.
11. After 15 minutes, oil will start to separate from the gravy.
12. Turn off the flame and let this cool down.
13. Transfer to a container, seal it well and keep in the fridge. It stays good for 7 to 10 days.
14. Master gravy is ready.

Using this gravy in kadai paneer:
Ingredients:
Ginger-garlic paste - 1 ½ tbsp
Kadai masala - 1 ½ tbsp
Small sliced onion - 1
Green pepper (capsicum) - ½
Fried panner - 1 cup
Salt - to taste
Gravy - 1 ½ tbsp
Kashmiri red chilli powder - ½ tsp
Dry fenugreek - 1 tbsp
Garam masala - ½ tsp
Coriander leaves - a handful
Cooking cream - as required

Method:
1. Heat 1 tbsp oil in a pan and add 1 ½ tbsp of ginger-garlic paste.
2. Sauté for about a minute.
3. Add kadai masala (for step-by-step instructions, please check my earlier video linked in the description box) - 1 ½ tbsp
4. Sauté for about a minute.
5. Add 1 small sliced onion and ½ green pepper (capsicum) cut lengthwise.
6. Sauté for about a minute.
7. Add 1 cup fried paneer.
8. Add salt to taste.
9. Now add the gravy we prepared - about 1 ½ tbsp.
10. Take the gravy from the middle of the container, not the sides, to leave behind the oil used as a preservative.
11. Stir well.
12. Add ½ tsp Kashmiri red chilli powder and 1 tbsp of dry fenugreek.
13. Stir well.
14. Add ½ tsp of garam masala to this and a handful of coriander leaves.
15. Finally, add cooking cream as required.
16. Kadai paneer is ready.
17. This way, the gravy can be used in many different preparations.

🧊 Storage Tip for this master gravy: Refrigerate within 1 to 1.5 hours. Use within 7–10 days.

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