Ingredients- 1
2 nos Dry red chili
1 tbsp Corainder seeds
1/2 tsp Cumin seeds
1 tsp Black peppercorns
1/2 tsp Fennel seeds
1/2 ” inch Cinnamon stick
2 nos Cloves
1 no Green cardamom
1 petal Star anise
Ingredients-2
15 nos Small onion
2 nos Green Chili
5 cloves Garlic
1 inch Ginger
Ingredients-3
2 nos Bay leaves
1/2 tsp kasuri methi (Dry fenugreek leaves)
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
5 nos Curry leaves
2 tbsp Coriander leaves (chopped)
3 tbsp Oil
2 nos Tomato
1 tsp Fresh ground coconut paste
1 1/2 tsp salt
1/2 cup Water (only if necessary)
Instruction:
First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine powder. (Dry roasting is not required)
Second step is to finely mince all the wet ingredients. This is really the key…. make sure you mince the onion, green chili ginger and garlic. If that’s a hard task then put them in the mixie along with ground spice powder and just use the pulse setting twice. (Do not add water, just run the mixie to mince them)
Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, then add the ground paste and keep frying over medium flame for about 1o minutes. You have fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will look slightly watery at this stage.
Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you are ready to add any kind of meat or veggie.
Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy.
Non- Veg options: Bony parts of Chicken or Mutton, Prawn/Shrimp, Boiled Eggs.
After adding any one of the options above make sure you include little water to cook them thoroughly.
Last part is to add the teaspoon of ground coconut paste which gives good consistency. Simmer for few minutes and garnish with finely chopped coriander leaves.
Gravy consistency can be either adjusted with water or coconut paste.
1. For thick dark brown gravy – No coconut paste. Just add 1/4 cup water and simmer.
2. For light brown gravy – 1 tsp of coconut paste + 1/2 cup water.
3. For thin yellowish gravy – 4 tbsp coconut paste + 1 cup of water.
Serve with biryani, boiled eggs and raita. Bookmark this for your Special Sunday Meals.
