Ingredients
for tomato paste:
- ¼ cup oil
- 1 tsp cumin
- 2 bay leaf
- 3 inch cinnamon
- 0 pods cardamom
- 10 cloves
- ½ tsp pepper
- 1 kg tomato, sliced
- 30 gram ginger, sliced
- 3 tbsp cashew
- 2 tbsp sesame
- 2 tbsp melon seeds
for curry base:
- ½ cup oil
- 1 tsp turmeric
- 3 tbsp chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala pdr
- 2 tsp kasturi methi
- ¼ tsp hing
Instructions
- In a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.
- saute until the spices turn aromatic.
- add 1 kg tomato, 30 gram ginger and saute well until tomato softens.
- also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.
- saute for a minute or until everything is well combined.
- cover and cook for 10 minutes or until everything is cooked well.
- cool completely, and transfer to the mixer jar, grind to smooth paste. keep aside.
- in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasturi methi and ¼ tsp hing.
- saute on low flame until the spices turn aromatic without burning.
- add in a prepared tomato base and mix well.
- cook until the oil separates from the base.
- cover and cook for 5 minutes or until the oil separates completely.
- finally, no onion no garlic gravy base is ready to prepare the curry of your choice.NOTE- this is not my recipe. I feel the oil used is a bit too much, use your discretion while cooking.
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