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Basic Pasanda Gravy

Rich and delectable creamy gravy. 

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Nisha

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

  1. Heat a Kadai, add a teaspoon of oil and sautee onions until it is browned. Cool and grind it to a smooth paste.
  2. 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.
  3. 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.
  4. Then add the tomato puree and keep stirring for about 10 minutes. The sauce would have thickened and oil separates on the sides.
  5. Now add the spice mixes, sugar and salt. Mix it well and add about a cup of water.
  6. Let it boil for another couple of minutes. Finally add the cream, kasuri methi and coriander leaves and turn off the flame.
  7. If the sauce thickens much add some more water.

Recipe Notes

  1. Adjust the amount of sugar and chilli powder as per your preference. It also depends on how sour or sweet the tomatoes are.
  2. 1.5 Cups water will give a mildly thick sauce. Adjust the consistency as you need.
  3. 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.