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AP GRAVY RECIPE (ALL-PURPOSE GRAVY)

Usage: This is a versatile gravy and you can use the AP Gravy to make any dish quickly and easily. You can add paneer and matar to it, to make Matar Paneer. Add potato to make Aloo Tamatar Sabzi, etc.

Simply add water in a pan along with 1 tbsp AP Gravy to get 1 cup of the final dish. You don’t need to add anything else as the gravy already has all the flavours in it but you may add some oil to start off, or any other masala or ingredient as required.

Ingredients:
Onions: 1 kg
Oil: 1 cup
Clove: 2 pc
Cumin: 2 tbsp
Black Elaichi: 2 pc
Green Elaichi: 4 pc
Dalchini: 4 sticks
Bay Leaf: 6-7 pc
Star Anise: 1 pc
Coriander Seeds: 1 tbsp
Ginger: 3 inch or 3 tbsp
Garlic: 6 tbsp
Coriander Stem: 4 tbsp
Tomato: 1/2 kg
Kashmiri Chilli Paste: Of 6-8 pcs
Salt to taste
Turmeric Powder: 2 tsp
Coriander Powder: 2 tbsp
Kashmiri Chilli Powder: 2 tbsp
Kasuri Methi: Handful


Recipe:
1. Take onions, peel them, cut into half, wash and then chop them.

2. Take a large kadai, add oil, whole spices and saute for 10-20 secs. Then, add the onions. Keep stirring and let them cook till they turn pinkish.

3. Add chopped ginger, garlic and coriander stem. Saute.

4. Then add roughly chopped tomatoes, kashmiri chilli paste along with salt and let them cook. Add some water also.

For Kashmiri Chilli Paste: Boil some dried red chillies in hot water till soft and mushy. Remove the stem, deseed them and blend.

5. Once they start turning mushy and soft, add turmeric powder, coriander powder and kashmiri chilli powder. Mix well and let everything cook properly for 10-20 mins.

6. Once everything comes together, the masala has reduced to 25% and starts leaving oil, remove the whole spices and add kasuri methi. Mix well. Your AP Gravy is ready!

Storage: You can easily store it for 1 to 2 weeks in the refrigerator and 1-2 months in the freezer. Store in an air-tight container.