3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
Every Indian restaurant uses some base gravies for cooking. Sharing with you 3 similar restaurant style base gravy that you can make in bulk and store frozen for up to 90 days!
These 3 base gravy are Makhani gravy, white gravy, onion tomato chop masala gravy.
The makhana gravy base is used to make paneer makhana, dal makhana and butter chicken.
The white gravy base is used to make malai kofta, navratan korma, shahi paneer, kali mirch paneer, kali mirch chicken and many more dishes.
The onion tomato chop masala gravy is used for many things like kadhai chicken, kadhai paneer, baigan bharta, dal tadka and many more.
If frozen properly, each of these gravies can last you up to 90 days, provided they are not defrosted and frozen again.
If you are a working person and do not have time to make fresh gravies every day, these 3 gravy base will come in very handy.
If you want to create restaurant like food at home, don’t forget to check out these 3 Base Gravy recipes!
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Recipe :
Makhni Gravy
Ingredients:
For base:
8 large tomatoes, chopped
1 medium onion, chopped
2” ginger, chopped
7-8 garlic cloves
2” cinnamon
2 bay leaves
4-5 green cardamoms
Salt to taste
4-5 Kashmiri red chillies
To finish:
¼ cup butter
¼ cup oil
1 tsp caraway seeds
2 tbsp Kashmiri red chili powder
1 cup tomato puree
¼ cup cream
1 tsp garam masala
1 tbsp kashuri methi, crushed
1 tsp honey
Method:
Boil together all the ingredients for the base with 2 cups water. Cover and cook for 20 minutes. Remove from heat, cool and remove the cinnamon stick and bay leaves.
grind to a smooth puree. Heat the oil and butter together in a pan. add the caraway seeds. Add the prepared gravy, tomato puree, Kashmiri red chili powder and the salt to taste. Bring to a boil. Finish with cream and kasuri methi,. You may add honey or sugar to contrl the tartness of the tomatoes.
White Gravy Recipe
Ingredients:
6 large Onions, sliced
¼ cup Cashew nuts
¼ cup melon seeds
2 tbsp ginger garlic paste
4-5 Green cardamoms
2 Green chillies, slit
Salt to taste
1 tsp White pepper powder
To finish:
2 tbsp oil
½ cup Yogurt whisked
¼ cup cream
Method:
In a large pan, take 2 cups water and all the ingredients mentioned for the base.
Bring to a boil and cover and cook for 20 minutes. Remove from heat, cool completely and grind to a smooth paste. To finish, heat oil in a pan. add the caraway seeds, and then the prepared gravy base. Add yoghurt, cream and mix well. Cook for 4-5 minutes. White gravy is ready.
Onion-Tomato Chop Masala Gravy
Ingredients:
5 Onions, finely chopped
5 Tomatoes, finely chopped
½ cup Oil
1 tsp Cumin seeds
2 tbsp ginger garlic paste
1 tsp Turmeric powder
Salt to taste
1 tbsp Kashmiri Red chilli powder
1 tsp Garam masala powder
Method:
Heat oil in a pan. Add the cumin seeds. Add the finely chopped onions and sauté till translucent pink. Add the chopped ginger and green chilies. Sauté till golden. Add the turmeric powder, red chili powder and mix well. Add the ginger garlic paste and sauté till fragrant. Add the chopped tomatoes, mix and cook covered for 5 minutes till the tomatoes re pulpy. Remove the lid and cook over low heat for 15 minutes till the oil floats on the top.
Add salt to taste and garam masala to finish.
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Curry Base Sauce - Live Cooking Demo - Base Gravy Recipe For All The Curry House Curry Recipes
This curry base sauce recipe will get you the restaurant style base sauce/base gravy you are looking for. PLEASE SUBSCRIBE as I have many more live cooking demos on the way.
Curry Base Sauce or gravy is one of the essential ingredients for getting British Indian restaurant style curries right. In this video I demonstrate how to make a curry house style curry base sauce. Make this easy curry base gravy and you can whip up all your favourite restaurant style curries in minutes.
With this curry base sauce you will be able to prepare all the favourite curries from mild chicken tikka masala and chicken korma to spicy vindaloo and phaal. The best part of it is, you will be able to make these famous curries in minutes and they will taste just as good as if not better than those served at your local curry house or takeaway.
You will find the written recipe for this curry base sauce in my cookbook 'The Curry Guy Bible' and also on my blog here Click the link and you will find links to many of the curries you can make with this base sauce.
Links to ingredients, spices, cookery products I use and also my cookbooks can be found here
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I have over 1000 tried and tested recipes on my blog.
If you liked this easy curry base sauce recipe, please like and subscribe to my channel. I have a lot more videos on the way.
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Who needs takeaway curry when you can make it at home in under 10 minutes all by yourself.
#currysauce #chinesecurrysauce #chipsandcurry
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#curry #curryrecipe #indianfood #indianrecipe
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