For the second day of the marathon I have a base gravy that is made for the rich and decadent Paneer Pasanda. This is a tomato cashew based gravy that is slightly spicy and warm. When this is combined with the sweet paneer sandwich filling, its an absolute delight. This aptly fits under this weeks theme "Smooth Textured Gravy".
Basic Pasanda Gravy
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Rich and delectable creamy gravy.
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
- 2 medium sized Onions about 1 cup finely chopped
To Grind
- 3 Medium sized Tomatoes about 2 cups finely chopped
- 12-15 no's Whole Cashews
- ½ inch Cinnamon
- 2 green cardamom pods
- 2 Cloves
- 2 Garlic pods
- A small piece of Ginger
For the Sauce
- 2 tablespoon Butter
- 1 tablespoon Oil
- ½ teaspoon Red Chili powder
- ½ teaspoon Coriander powder
- A pinch Turmeric powder
- ½ teaspoon Garam masala
- ½ teaspoon Sugar
- 1 teaspoon Kasuri Methi finely crushed
- 2-3 tablespoon Cream
- Salt to taste
- Coriander leaves for garnish
- 1.5 Cups water
Instructions
- Heat a Kadai, add a teaspoon of oil and sautee onions until it is browned. Cool and grind it to a smooth paste.
- In a saucepan, add tomatoes, cashews, cinnamon, green cardamom, cloves and water. Simmer it for about 15 minutes until everything softens. Once it is cooled, drain the water (reserve it) and grind the ingredients along with garlic and ginger into a very smooth paste.
- In the same kadai, add a tablespoon of butter and oil. Once it is hot, add the onion paste. Saute it for a couple of minutes.
- Then add the tomato puree and keep stirring for about 10 minutes. The sauce would have thickened and oil separates on the sides.
- Now add the spice mixes, sugar and salt. Mix it well and add about a cup of water.
- Let it boil for another couple of minutes. Finally add the cream, kasuri methi and coriander leaves and turn off the flame.
- If the sauce thickens much add some more water.
Recipe Notes
- Adjust the amount of sugar and chilli powder as per your preference. It also depends on how sour or sweet the tomatoes are.
- 1.5 Cups water will give a mildly thick sauce. Adjust the consistency as you need.
- This gravy can be made ahead and kept in the refrigerator for about 2-3 days. In that case do not add cream. Add it just before serving the gravy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65 here.
Usha says
Another wonderful creamy side dish for Indian flat breads.
Chef Mireille says
a rich and creamy gravy - perfect with some roti
Sandhya Ramakrishnan says
Fabulous gravy and looks wonderful!
vaishali sabnani says
That is a nice flavorful gravy, looks delicious.
Archana Potdar says
Wow I am bookmarking this one.
Smruti Shah says
That is such a fabulous curry recipe Nisha. Lovely pick for smooth curries!
Pavani N says
I love these creamy gravies. They are versatile and can be mixed with just about any vegetable or protein.
Priya Suresh says
I would like to add some paneer cubes in this delicious gravy, very catchy and inviting dish.
Srivalli says
I love this gravy..and would love paneer in it pls..:)