Ingredients
Sauté & Grind
- ¼ cup peanut oil
- 2- inch cinnamon
- 8 cardamom
- 5 cloves
- Stone flower kalpasi
- 1 teaspoon fennel seeds
- 1 teaspoon poppy seeds
- ½ teaspoon sesame seeds
- 500 g tomatoes
- ¼ cup cashews
- 2 tablespoon melon seeds
- ½ teaspoon cumin seeds
Temper
- ¼ cup peanut oil
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 3 tablespoon Kashmiri chilli powder
- 2 tablespoon garam masala
- 1 teaspoon kasoori methi
- ½ teaspoon ginger powder
🍲 To Make Veg Curry (Using the Base)
- ½ tablespoon butter
- 1 cup frozen veggies
- ¼ cup gravy base
- 1 cup water
- Salt to taste
- Optional: heavy cream
Instructions
- Heat oil and sauté everything under “Sauté & Grind” until the moisture evaporates and the tomatoes turn mushy.
- Cool completely and grind to a smooth paste.
- Heat oil again and sauté all ingredients under “Temper.”
- Add the ground paste and ginger powder.
- Cook until the moisture evaporates, the oil releases, and the gravy thickens.
- Cool and store in an airtight container (stays good for months in the fridge).
veg curry
- Sauté frozen veggies in butter.
- Add salt and the gravy base; sauté for 1 minute.
- Add water, cover, and cook until veggies soften.
- Finish with cream if using.
Video
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