Ingredients Jump to Instructions ↓

  1. For The Onion and Cashew Paste

  2. 1 cup roughly chopped onions

  3. 5 cloves (laung / lavang) garlic (lehsun)

  4. 12 mm ( 1/2") piece ginger

  5. 2 tbsp cashewnuts (kaju) , broken into pieces

  6. For The Brown Onion Paste

  7. oil for deep-frying

  8. 1/2 cup sliced onions

  9. Other Ingredients

  10. 2 tbsp oil

  11. 1 tsp chilli powder

  12. 1/2 tsp garam masala

  13. 3/4 cup fresh curds (dahi) , beaten

  14. salt to taste

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients in a deep pan, add ¾ cup of water and simmer for 8 to 10 minutes or till the onions turn soft. Keep aside to cool.

  2. Blend in a mixer till smooth. Keep aside.

  3. Heat the oil in a kadhai, add the onions and deep-fry till they turn golden brown in colour. Drain on absorbent paper.

  4. Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

  5. Heat the oil in a kadhai, add the onion and cashew paste and cook on a medium flame for a few seconds, while stirring continuously.

  6. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes or till the oil separates, while stirring continuously.

  7. Lower the flame, add the curds, mix well and simmer for 2 to 3 minutes, while stirring continuously.

  8. Add the brown onion paste and salt and simmer for another 2 minutes. Use as required.

  9. Use this gravy on the same day to make recipes like paneer tikki pasanda, if you wish to store it in the deep-freezer for a few weeks ensure that you avoid adding curds as they may get spoilt on storing.

  10. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.

  11. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.


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