BM # 19 Day 3

For today I have chosen yet another Gourmet gravy which can be used in various ways. This is gravy which is dominated by onions and has a very strong flavor of the roasted powdered masala. It is the spice powder, in this gravy which makes this dish so very flavorful. The dum cooking helps the dish to absorb all the flavors and we land up with a aromatic dish which is sure to please our guests. This gravy is rather dense and is not suitable for kofta curry’s . I have used potatoes again but surely there is a lot more besides potatoes that can be added to it.

Gravy

Paste

2tbsp ………..garlic

3 ……………….green chilies

1’’ piece…… ginger

Roast and grind to a powder

1tsp ………….shahi jeera

1tsp ………….cumin seed

1………………..big cardamom

4 ……………….small cardamoms

Other Ingredients

2…………………big onions, grated

4……………….. big tomatoes, grated or finely chopped

1cup…………. fresh cream

1tsp………….. red chilly pwd

1tsp …………..coriander pwd

½ tsp………… turmeric pwd

Salt to taste.

300 gms baby potatoes
Boil the potatoes, peel them.
Sprinkle salt.Shallow fry.
keep aside.

Heat oil.

Add garlic paste.

Add onions, cook till pink.

Add tomatoes, cook till dry.

Add cream.

Add the fried potatoes, dry spices including the roasted powder we made.

Mix very well and add some water.

Cover the pot with a lid and seal it with flour dough.(the chapatti dough).

Cook on absolutely slow fire for 20- 25 minutes.

Break open the seal and serve hot with chapattis..

This gravy can be used for soya chunks, mushrooms, makhana matter , in those cases you will have to work the recipe accordingly.
Mushrooms need to be blanched and shallow fried.

Soya chunks just need to be soaked in warm water and squeezed out.

Makhana muttar can go in directly, one need not boil, it shall cook on dum or slow fire.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19
sending these to Pari’s Only from Royal Kitchen’s at Divya’s Culinary Journey.