Recipe- Restaurant Style Red Gravy For Different Curry

North Indian cuisine or Punjabi cuisine is almost everyone’s favorite and we often end up going to a Punjabi restaurant to satisfy our tastebuds. Lots of options for curry or sabzi are there in the north Indian cuisine, but the most common sabzis that we often order are Paneer Butter Masala, Kadai Paneer, Kaju Masala, Matar Paneer, and more similar varieties.

Ingredients

For the cashew paste

¼ cup cashew / kaju 30 grams/20 cashews
1-2 tablespoon water

To saute the onion-tomato masala

¼ cup oil
10 big garlic cloves (30 grams) roughly chopped
1 piece of ginger (15 grams) roughly chopped
3 medium-sized onions (about 300 grams) roughly chopped
10 tomatoes (1 kg) roughly chopped
3 dry red chilies
salt to taste

For the gravy

¼ cup oil
1 teaspoon coriander powder/dhania powder
1 teaspoon jeera/cumin powder
1 teaspoon kitchen king masala
salt to taste

Method

For the cashew paste

- Soak cashews in hot water for about 1 hour. After 1 hour, drain excess water and take soaked cashews in a mixer jar.

- Blend to a smooth paste adding about 1-2 tablespoons of water as required. Do not add more water.

To saute the onion-tomato masala

- Soak dry red chilies in water for 10-15 minutes.

- Heat ¼ cup oil and add garlic, ginger, and onions. Sprinkle a little salt and saute on a medium flame for about 8-10 minutes.

- Now add tomatoes and soaked red chilies. Mix. Cover and cook on a medium flame for about 20-25 minutes. Stir in-between.

- Once tomatoes become soft, remove them from the flame and let this mixture cool down.

- Once cooled, take this in a mixer/blender jar and blend to a fine paste.

For the gravy

- Heat ¼ cup of oil on a medium flame. Once the oil becomes hot, switch off the flame.

- Add all the spice powders one by one – coriander powder, cumin powder, and kitchen king masala. Mix and saute for a few seconds.

- Again, switch on the flame and add the prepared onion-tomato paste. Mix well.

- Cover and cook on a medium flame for about 8-10 minutes. Stir in-between.

- Now open the lid, and add prepared cashew paste and salt. Mix well. Keep stirring continuously and cook for another 8-10 minutes or till you notice that gravy has thickened.

- Remove from flame and let it cool down completely.

- Once cooled, transfer to an air-tight container and store in the freezer section of the refrigerator for about 1 week.

- If you wish to use it in batches, then do not store the whole quantity in one container.

- Divide the quantity and then store. Take out only the required quantity and use it.