Basic Pasanda Gravy ( Popular Restaurant Recipes ) by Tarla Dalal Added to 62 cookbooks This recipe has been viewed 27242 times Basic pasanda gravy, this unique gravy is made using browned onions and boiled onion paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables besides the classic “paneer” combination.
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Basic Pasanda Gravy ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 62 cookbooks This recipe has been viewed 27242 times
Basic pasanda gravy, this unique gravy is made using browned onions and boiled onion
paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the
mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables
besides the classic “paneer” combination.
Preparation Time: 15 mins Cooking Time: 30 mins Makes 1.25 cups
Show me for cups
Ingredients
For The Onion and Cashew Paste1 cup roughly chopped onions
5 cloves (laung / lavang) garlic (lehsun)
12 mm ( 1/2") piece ginger
2 tbsp cashewnuts (kaju) , broken into pieces
For The Brown Onion Pasteoil for deep-frying
1/2 cup sliced onions
Other Ingredients2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh curds (dahi) , beaten
salt to taste
Method
For the onion and cashew paste
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.
For the brown onion paste
1. Heat the oil in a kadhai, add the onions and deep-fry till they turn golden brown in
colour. Drain on absorbent paper.
2. Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.
How to proceed
1. 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.
2. 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.
3. Lower the flame, add the curds, mix well and simmer for 2 to 3 minutes, while stirring
continuously.
4. Add the brown onion paste and salt and simmer for another 2 minutes. Use as required.
Storage
1. 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.
2. 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.
3. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.
I’ll be posting the recipes of these ever favourite dishes sooner. The preparation requires
the dish to be prepared using these basic sauce. only then you can find an authentic
taste. Although I will provide a simpler version also but it will not be as good as the
painful original one . but this one will be handy in the times of emergency .. And we
Indians are so good at it ..No doubt !!!
Types of Indian Gravies :
Indian cuisine traditionally gives the image and the gut feel of tantalising food steeped in fragrant spices and gravies enriched with different flavours through exotic and amazing methods of cooking.
Gravy:
Gravy is a smooth liquid of a saucy consistency, which imparts body, taste, richness and very life to any Indian preparation. In other words it is a soul of Indian cuisine.
a) Boil tomatoes by adding onions, whole garam masala. Make a puree of it.b) Add ginger garlic paste, salt, chilli powder, and tomato puree and boil it for about 20 minutes. It is also called the lababdar gravy.c) The second variation of this gravy is makhani gravy in which we add butter, cream and fenugreek powder. According to the requirement
a) Boil cashew and khus khus together.b) Make a boiled onion paste and almond paste. c) Put some oil in a wok and add garam masala, ginger garlic paste, almond paste, boiled onion paste and stir it for some time.d) Add cashew khus khus paste and put it on a very low fire until the gravy is finished.e) For the Korma gravy we have to add Khoya and yogurt
3) Brown Onion Gravy :Ingredients :
Onion : 1 Kg Tomatoes : 600gmsWhole Garam masala : 2gmsRed chilli powder : 25gmsTomato puree : 100ml
Method :
a) Take oil in a handi and add garam masala, chopped onion, and cook till it turns to golden brown..b) Add red chilli powder, tomato puree and add the tomatoes.c) Cook till the tomatoes leave water
4) Yellow Gravy:Yellow gravy is white gravy in which saffron and turmeric are added in addition.
a) Take oil in a handi and add whole garam masala, chopped onions. Cook till brown .Add tomatoes and cook. b) Make a mixture of curd, gram flour, yellow chilli powder,turmeric powder.c) Pass through a strainer, into the onion & tomato, and boil.d) Reduce it to the required consistency.e) It is basic Rajasthani gravy, which is sour in taste.
a) Take oil in a handi. Put raw onion's paste, cook till pink.b) Add ginger garlic paste and cook till it is brown.c) Add turmeric powder, Cumin powder, and cook further.d) Add the coconut milk and reduce till thick.e) This gravy is sweet in nature and it is basically from west Bengal.
a) Broil all the nuts & coconut, make a smooth paste.b) Heat oils, add the mustard seeds, red chilli, curry leaves and the onion seeds.c) Add the paste and sauté it.d) Add the chilli powder ,turmeric, cumin powder & tamarind pulp, saute.e) Cook on slow fire till oil leaves the sides.f) Add salt ,balance with some jaggery.