Red Gravy
Red Gravy is used in any of the Indian curries, where the red gravy is used, like: Paneer Butter Masala. We have used this gravy in Veg Kolhapuri recipe.
Ingredients for making Red Gravy
- 5 Cloves (Lavang/Laung)
- 5 Green Cardamom (Elaichi)
- 5 Black Pepper
- 3 Cinnamon (Dal chini)
- 1 Bay leaf (Tej patta)
- 4-5 boiled and blended Tomatoes
- 3-4 finely chopped Onions
- 8-10 Cloves Garlic paste
- 50 grams Khoya (Mawa)
- 100 grams Cashewnuts (Kaju)
- 4 tablespoon Oil
- 1 tablespoon Sambhar Masala
- 1 tablespoon Pavbhaji Masala
- 1/2 tablespoon Garam masala
- 2 tablespoon Red Chilli Powder
- 1 tablespoon Coriander (Dhania) Powder
- 1/2 tablespoon Cumin (Jeera) Powder
- 1/2 teaspoon Turmeric (Haldi) Powder
- Salt as per taste
- a pinch of Sugar
Method for making Red Gravy
- Boil the cashewnuts in 2 cups of water.
- When the water cools, keep some water aside and grind the cashews to a fine paste.
- Heat oil in a pan. Add cloves, green cardamom, black pepper, cinnamon and bayleaf.
- Then add the onions, saute for 2-3 minutes.
- Now add the garlic paste and saute till the onion color changes to golden brown.
- Add the masalas: sambhar masala, pavbhaji masala and garam masala.
- Add red chilli powder, coriander powder, cumin powder and turmeric powder.
- Cook on a low flame. After 2-3 minutes, add khoya.
- Saute well and add the tomatoes.
- Stir for sometime and then add the cashewnut paste. Stir for 2-3 minutes.
- Add the remaining water (of cashewnut), salt and sugar.
- Stir for sometime.
- Red gravy is ready to serve.
Tip
This gravy is used in any of the curries where the red gravy is used.
