All-Purpose Base Gravy

From a YouTube video Watch the original

Ingredients

• Turmeric powder
• Cumin powder
• Kashmiri chili powder
• Garam masala powder
• Coriander powder
• Water
• Oil
• Dry bay leaves
• Cinnamon stick
• Green cardamoms
• Cumin seeds
• Onions
• Salt
• Green chili (optional)
• Ginger
• Garlic
• Crushed tomatoes
• Cashew nuts
• Chickpeas
• Chole Masala (or ground coriander and cumin)
• Turmeric powder
• Date and tamarind chutney
• Coriander leaves
• Tofu
• Mixed veggies
• Orange bell pepper
• Tomato paste
• Kasuri methi (dried fenugreek leaves)
• Mexican crema (or coconut milk, almond milk, or cooking cream)
• Boneless chicken thighs
• Plain yogurt
• Kashmir chili powder (or sweet paprika)
• Garam masala powder

Instructions

1. Prepare a spice blend by mixing turmeric powder, cumin powder, Kashmiri chili powder, garam masala powder, and coriander powder with water.
2. Heat oil in a pan and add bay leaves, cinnamon stick, green cardamoms, and cumin seeds. Add chopped onions and salt, cook until brown.
3. Add the spice paste, green chili, ginger, and garlic. Cook until oil floats on top.
4. Stir in crushed tomatoes and salt, cook until oil separates. Add cashew nut paste.
5. Remove bay leaves and cinnamon stick, cook until oil oozes out.
6. Store the base gravy in the refrigerator for a week or freeze for 6 months.
7. For Chickpea Masala: Heat oil, add cumin seeds, onion, chickpeas, Chole Masala, base gravy, water, turmeric, and salt. Simmer, adjust seasoning, add date and tamarind chutney.
8. For Tofu Curry: Cook base gravy with bell pepper, mixed veggies, tomato paste, tofu, kasuri methi, and Mexican crema.
9. For Chicken Curry: Marinate chicken with yogurt, ginger, garlic, oil, chili powder, garam masala. Cook with base gravy, turmeric, salt, kasuri methi, and cream.
10. Enjoy the versatile base gravy in various dishes!

Converted from YouTube ·