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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Thai Red Curry recipe
A favourite in our house, here's a simple Thai Red Curry recipe you're going to love.
Ingredients
250g chicken
3 tablespoon oil
2 and half tablespoon Thai red curry paste (Mae Plo)
1 tin coconut milk (400g)
1 cup chicken stock
2 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon Kaffir lime leaves
1 cup bell peppers
2 long red chillies
1/2 cup fresh basil
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Thanks for watching!
#chickencurry #curry #easycurry
Curry Base Recipe | Curry Base for 80% of Curries | All Purpose Curry Base Masala Recipe
#recipes #indianfood #cooking
Making a curry just got so much easier!
My Base Curry Masala makes up at least 80% of the curries that we make and eat. This masala is ready to use straight away and does not need any additional ingredients. Make it, cool it and portion it off ready for the freezer to use when you've had a hectic day at work, or for those unexpected guests that arrive. This is perfect to have ready to use during the month of Ramadan and Eid saving time and effort in the kitchen.
My Base Curry Masala can be used with Lamb, Chicken, Fish and most Vegetables. Enjoy the benefits of making a huge batch full and saving upto 70% of your cooking time.
This masala will make between 4-8 curries dependant on how much masala you use.
I state that this makes 1KG, however this actually makes 2KG's of masala.
See below how I make mine.
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Prep time -10 mins
Cooking - 45 mins (give or take)
Makes approx. 1kg worth of masala
Ingredients:
6 large white onions finely sliced or 8/10 small to medium onions
2 cups of oil - 500ml in total
2 cans of chopped tinned tomatoes
4 pieces of frozen ginger cubes or 4 tablespoons of the paste/puree
4 pieces of frozen garlic cubes or 4 tablespoons of the paste/puree
4 frozen cubes of blitzed green chillies or 4 teaspoons of blitzed green chillies
6 bay leaves
4 cinnamon sticks & 4 black cardamom pods
water in a jug
2 tablespoons of:
salt
chilli powder
coriander powder
turmeric powder
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Enjoy ???? & Happy Eating!
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How to Make Chicken Curry Sauce #chickencurrysauce
In this video i share my easy chicken curry sauce recipe. Enjoy! And if you find this video helpful kindly like the video, Subscribe and turn on your post notification ❤️
INGREDIENTS:
Chicken
Carrots
Mix bell peppers
Onions
Habanero
Ginger garlic paste
Chicken seasoning
Thyme
Curry
Corn flour
Salt to taste
HOW TO MAKE BASE GRAVY - BIR - INDIAN RESTAURANT STYLE - SIMPLIFIED RECIPE TO FOLLOW
HI GUYS,
I WANTED TO SHARE THIS SIMPLIFIED VERSION OF BASE GRAVY FOR YOU GUYS TO COOK AMAZING CURRIES AT HOME.
SERVES 8-10 PERSONS
INGREDIENTS:
3 MEDIUM TO LARGE BRITISH ONION
3 MEDIUM TO LARGE TOMATO
2 CARROT
2 CAPSICUM
1 CUP OIL
6-8 GREEN CARDIMON
6-8 CLOVE
3 BAY LEAF (TEZ PATA)
3 (2 INCH) INDIAN CINNAMON (CASIA BARK)
1 TBS GINGER PASTE
1 TBS GARLIC PASTE
1/2 CUP CREAM
WATER
SPICE MIX:
2 TSP SALT
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
1/2 TSP CUMIN POWDER
1/2 TSP GARAM MASALA
1/2 TSP CHILLI POWDER
AFTER ADDING CREAM AND WATER, PLEASE BRING THE BASE GRAVY BACK TO A BOIL BEFORE COOLING IT DOWN AND REFRIDGERATING OR FREEZING.
MY RESTAURANT BASE GRAVY RECIPE:
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