BAAP OF ALL GRAVIES|RESTAURANT STYLE CURRIES

Ever wonder how restaurants offer so many variety in gravies and yet get the varied dishes within minutes on your table? The answer is simply this. All restaurants have  pre-made gravy bases and all they do is change the spices and of course the vegetable or protein as per the order, heat the dish and present it on the table. I am sure this makes it easy for them instead of having 10 different gravy preparations where the base ingredients are more or less the same.

Why not bring this simplicity in our household as well and still make variety of gravies every day which taste just like straight out of a restaurant. Here, I bring to you one such tomato base gravy which will help you make popular dishes within minutes on a daily basis. All you have to do is make this gravy base once a week. This gravy base keeps well for 4 days in the fridge and 2 weeks (recommended to be used within 2 weeks) in the freezer.

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With this tomato and cashew gravy base you can make a variety of dishes. I have shown only four famous one’s here but the possibilities are endless. Go ahead and make your life a bit simpler! Here’s the recipe video and recipes for four famous gravies.

Gravy Base

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serving Size: 750 gms

Ingredients

  • Tomatoes – 1 kg
  • Onion – 1 Medium
  • Ginger – 1 inch
  • Garlic – 10-15
  • Green chilies – 2-3
  • Cardamom – 4
  • Bay leaf – 2
  • Cinnamon – A small piece (1/2 inch)
  • Red chilies – 2
  • Cashews – 12-15

Direction

  1. Place everything in a big pan and add water to cover all the vegetables.
  2. Cover and simmer for 10 minutes.
  3. Uncover and simmer for another 10-15 minutes or until the water level has reduced by half or more.
  4. Switch off the gas. If the water level is still high, drain the excess water and keep aside (can be used later in making the curry).
  5. Grind everything into a smooth paste.
  6. Sieve the gravy base for a smoother texture. This step is totally optional.
  7. Refrigerate the gravy base to be used within 4 days or freeze it (using an ice cube hack) for 2 weeks (at the most).

Restaurant Style Paneer Butter Masala

Paneer Butter Masala

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serving Size: 2

Ingredients

  • Butter – 2 tbsp
  • Ginger julienne – 1 tsp
  • Green chilies, slit – 1-2
  •  Paneer (cottage cheese), cubed – 3/4 cup
  • Turmeric powder – 1/2 tsp
  • Red chili powder (Kashmiri) – 1 tsp
  • Gravy Base – 1 cup
  • Salt to taste
  • Kasoori Methi – 1 tsp
  • Honey or sugar – 1 tsp (optional)
  • Cream – 2 tbsp (optional)
  • Ginger julienne and Coriander for garnish

Direction

  1. In a pan, heat butter.
  2. Add ginger, green chilies and saute for a few seconds.
  3. Now add paneer (cottage cheese), turmeric powder, red chili powder and fry for a minute.
  4. Now add the gravy base. Season with salt and mix well.
  5. Add kasoori methi, honey (optional) to balance the flavors and mix well.
  6. Garnish with cream (if using), ginger and coriander and serve hot with paratha or home made tandoori roti.

Restaurant Style Chicken Tikka Masala

Chicken Tikka Masala

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serving Size: 2

Ingredients

  • Oil – 2 tbsp
  • Black cardamom, crushed – 1
  • Ginger and green chili paste – 1 tbsp
  • Brown onion paste* – 1/2 cup
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chili powder (Kashmiri) – 1 tsp
  • Black pepper powder – 1 tsp
  • Tandoori Masala – 1 tsp
  • Gravy Base – 1 cup
  • Salt to taste
  • Tandoori Chicken** – 3/4 cup
  • Lemon juice – 1 tsp
  • Onion slices, lemon slices, green chilies and coriander for garnish

Direction

  1. In a pan, heat oil.
  2. Add crushed black cardamom, ginger and green chili paste and fry for a few seconds.
  3. Add brown onion paste (method below) and saute for a minute.
  4. Add all the dry spices and the gravy base.
  5. Fry for a while and then add cooked Tandoori Chicken (method below) to the gravy.
  6. Mix well. Sprinkle lemon juice and mix well.
  7. Garnish with onion slices, lemon slices, green chilies and coriander.
  8. Serve hot with Naan, Paratha or Tandoori Roti.

For Brown Onion Paste* – In a pan heat 2 tbsp oil and add sliced onion (1 Medium). Let it cook on low heat, stirring in between, until it turns golden brown (but not burnt). Add a tsp of sugar once it starts turning brown. Take it off the gas and blend it into a paste with the help of water or 2 tbsp curd.

For Tandoori Chicken**

Ingredients

  • Chicken, thigh or breast boneless – 200 gms
  • Roasted gram flour – 2 tbsp
  • Thick Curd – 1/2 cup
  • Salt to taste
  • Chat Masala – 1/2 tsp
  • Lemon juice – 1 tsp
  • Tandoori Masala or Garam masala – 1 tsp
  • Ginger and garlic paste – 2 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Oil – 1 tbsp

Direction

  1. Take all the ingredients in a bowl except for oil.
  2. Heat oil and add hot oil to the mixture above and mix everything together.
  3. Cover and marinate for a minimum of 30 minutes or overnight.
  4. Once done, grill chicken pieces on a tandoor or a flat griddle until done.

Restaurant Style Veg Kadhai

Veg Chilly Milly

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serving Size: 2

Ingredients

  • Coriander seeds – 1 tbsp
  • Red chilies – 2
  • Onion, cubed or sliced – 1/2 an onion
  • Garlic – 2-3
  • Oil – 2 tbsp
  • Mixed Peppers – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Garam Masala powder – 1/2 tsp
  • Mix vegetables, steamed (Peas, broccoli carrot) – 3/4 cup
  • Gravy Base – 1 cup
  • Salt to taste
  • Black pepper powder – 1/2 tsp
  • Kasoori Methi – 1 tsp
  • Lemon juice – 1 tsp
  • Green chilies and coriander for garnish

Direction

  1. Dry roast coriander and red chilies until they are fragrant.
  2. Blend into a paste with onion and garlic. Keep aside.
  3. In a pan, heat oil and add bell peppers. Fry them for a minute.
  4. Now add the blended paste and saute for a couple of minutes.
  5. Add turmeric powder, garam masala and the gravy base.
  6. Fry for a minute.
  7. Add steamed mix vegetables and season with salt, black pepper, kasoori methi, lemon juice and mix well.
  8. Garnish with green chilies, coriander and serve hot with Chapati, Tandoori Roti or Naan.

Baked Amritsari Gobhi

Baked Gobhi Amritsari

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serving Size: 2

Ingredients

  • Cauliflower florets – 2 cups
  • Salt to taste
  • Oil – 2 tbsp
  • Cloves – 3-4
  • Garlic cloves – 4-5
  • Carom seeds – 1 tbsp
  • Oil – 2 tbsp
  • Onion, chopped – 1/2 cup
  • Green chili and ginger paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam Masala powder – 1/2 tsp
  • Gravy Base – 1 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Coriander leaves, chopped – 1/4 cup

Direction

  1. Mix together cauliflower, salt, oil, cloves, garlic and carom seeds.
  2. Bake in a pre-heated oven @ 180 degree C for about 13-15 minutes or until golden brown and done. You can even pan fry them till golden.
  3. In a pan, heat oil.
  4. Add onion and saute for a minute.
  5. Add green chili and ginger paste and saute for a few seconds.
  6. Add turmeric powder, garam masala, gravy base and salt to taste. Mix well
  7. Now add baked cauliflower, garnish with coriander leaves, put lemon juice.
  8. Garnish with coriander leaves, green chilies and serve hot with chapatis or roti.

 

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