Make and freeze gravy recipe
Ingredients of meat gravy:
Oil for frying
2 cups Onion (sliced)
2 cups Tomatoes
1 ½ tbsp Ginger garlic paste
Salt to taste
2 tbsp Red chili powder
1 ½ tbsp Coriander powder
1 tbsp Cumin seeds (crushed)
2 tsp Turmeric
1/4 cup Water
3/4 cup Oil
Directions of meat gravy:
In a pan heat oil and fry the onions until golden brown.
In a blender add fried onion, tomatoes, water (2-3 tbsp) and blend it well.
In a pan heat oil, add ginger garlic paste and sauté for a minute.
Add blended mixture of onion and tomatoes, cook until mixture starts bubbling.
Add salt, coriander powder, red chili powder, turmeric, cumin, mix well and cook for 3 to 4 minutes.
Add water and cook until oil comes out.
Let it cool.
Pour it in an airtight box and can be freeze for up to 1 month.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Tindey chicken:
Ingredients:
1/2 kg Apple gourd
1/2 kg Chicken
2 tbsp Oil
Frozen gravy half or as required
3-4 Green chilies
3 cups Water
1/2 tsp Garam masala
2 tbsp Coriander leaves
Directions:
In a pan heat oil, add chicken and cook for 3-4 minutes.
Add frozen gravy and let it melt and cook for 2-3 minutes.
Add apple gourd and green chilies and cook for 2-3 minutes.
Add water, cover the lid and cook until apple gourd and chicken get tender.
Turn off the flame, add garam masala and mix it well.
Dish out and sprinkle some coriander leaves and serve with naan or roti.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serving: 4-5 persons
Ingredients of daal & vege gravy:
3/4 cup Oil
1 ½ tbsp Ginger garlic paste
2 cups Onion (chopped)
2 cups Tomatoes (chopped)
1 tbsp Cumin seeds (crushed)
Salt to taste
1 tbsp Red chili powder
1 tbsp Chili flakes
2 tsp Turmeric
1/4 cup Water
Directions of daal & vege gravy:
In a pan heat oil, add onions and cook for 6 to 8 minutes.
Add ginger garlic paste and cook for a minute.
Add tomatoes and cook until tomatoes get soften.
Add salt, cumin seeds, red chili powder, turmeric, mix it well and cook for 4 to 5 minutes.
Add water and cook until oil comes out.
Let it cool.
Pour it in an air tight box and can be freeze for up to 1 month.
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Chanay ki daal or louki:
Ingredients:
1 cup Split chickpeas pulse (soaked for 1-2 hours)
1/2 kg Bottle gourd
2 cups Water
Freeze gravy half or as required
1/2 tsp Garam masala
1 tsp Coriander powder
2 tbsp Coriander leaves
2-3 Green chilies
Directions:
Peel and cut bottle gourd and soak in water.
In a pan add bottle gourd, chickpea, water and let it cook until pulse and bottle gourd get tender.
In a pan add frozen masala gravy and let it melt completely on medium low heat.
Add boiled bottle gourd and pulse with water, coriander powder, cover it with lid and let it cook for 8 to 10 minutes.
Turn off the flame and add garam masala, coriander leaves and cover it for 2 minutes.
Dish out and sprinkle some green chilies and coriander leaves.
Serve with naan or roti.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serving: 5-6 persons