Preparing time: 15 minutes
Cooking time: 35 minutes
Servings: 10 -15 time vegetables ready for 4 persons
- Tomato hybrid, 1.5kg
- Big size green chillis, 3-5
- Medium bell peppers green, 2-3
- Ginger, 5 inch
- Green coriander - cilantro stems, 1 small bunch
- Cashew nuts, 15 -18 pieces
- Whole red chillis, 5-7
- Whole coriander seeds, 1 tbs
- Cumin seeds whole, 1 tbs
- Coconut oil, 7-8 tbs
- Turmeric powder, 1 tbs
- Kashmiri chilli powder, 4-5 tsp
- Coriander powder, 5 tsp
- Cumin powder, 2 tsp
- Salt to taste
- Bay leafs, 2
- Black pepper, 10-12
- Clove, 10-12
- Small cinnamon, 1
- Black cardamom , 2
- Green cardamom, 3-4
- (You can use Shreegun Whole Garam Masala instead of using separate spices)
- Asafoetida, 1 tbs
Methodology:
Cut hybrid tomatoes 1 by 4. Cut green bell pepper. Slit green chili and deseed. Heat Heavy bottom pan. 4-5 TBS Coconut Oil.
Add whole garam masala spice, bay leaf, clove, black pepper, black and green cardamon. When crackle, add bell pepper searing it to enhance taste. Add 15 cashew nuts and fry golden brown. Add green chilli and ginger, cook for 15-20 seconds.
Add tomatoes. cilantro stems, whole cumin 1 tbs, coriander seeds 1 tbs and deseeded whole red chili soaked. Cook without water until the omatoes are soft and mashy. Remove from fire.
Remove whole spices cinnamon, bayleaf, cardamom, otherwise the gravy will be too strong. Cool and grind to a smooth paste.
Now, in a heavy bottom pan add 4-5 tbs coconut oil temper with 2 tbs Asafetida.
Mix turmeric 1 tsp, Kashmiri chili 1 tbs, Kitchen King Masala 2 tbs.
When Asafetida crackles, add this mix and cook until oil oozes.
Add the gravy and cook without water until the oil surfaces. Extra oil acts as preservative and is known as Rogan - Vert flavorful and colorful.
Cool, bottle. In friz this gravy can last for about a week. Using this gravy as base, you can cook any gravy of your choice just in a few minutes.
Step by step cooking and final gravy.