Recipe: Tasty Universal Gravy Masala

Recipe: Tasty Universal Gravy Masala Delicious, fresh and tasty.

Universal Gravy Masala. In the last step, if you make a thick masala, you can add some water, give it a mix and bring it to boil to get some additional gravy. I am going to take you through this process in this recipe. Adding kasuri methi to this dish is optional.

Agnes & Joe's universal curry masala is a South Indian blend of nine whole spices roasted and finely ground to a family recipe.

These are: coriander seeds, cumin seeds, black peppercorns, dried red chillies, black mustard seeds, cardamom pods, fenugreek, cloves, and cassia bark.

Basic Onion Tomato Gravy which is followed by all hotels and restaurants.

You can have Universal Gravy Masala using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Universal Gravy Masala

1. You need of onion, chopped (if small use 2).

2. It’s of tomato chopped (if small used two).

3. You need of Whole garam - cumin, peppercorn, cloves, cardamom, bayleaf, cinn.

4. You need of garlic pods.

5. Prepare of ginger piece.

6. Prepare of &2 green chillies.

7. Prepare of Few cashew.

8. Prepare of Red chilli powder.

9. You need of Turmeric powder.

10. Prepare of Salt.

11. Prepare of Garam masala powder.

12. It’s of Coriander powder.

13. Prepare of Oil or ghee.

This Bhuna Masala is easy to make the great thing about this recipe is , perfected.

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables http://www.vahrehvah.com/basic-onion-tomato-gravy-using-pressure-cooke.

Fragrant and rich, this sauce includes spices like coriander, cumin and turmeric with the requisite garlic and ginger, all stirred with a puree of tomatoes, chile peppers and yogurt.

A select blend of some spices go into this grand old universal taste enhancer.

Universal Gravy Masala step by step

1. Mince the ginger garlic and green chilli into paste.

2. On medium high heat, In a pan, add ghee/oil. Once hot add in whole garam masala and stir fry for a few seconds.

3. Add in the ginger garlic paste, and stir fry till fragrant. Dont brown..

4. Add in chopped onion and stir fry till lightly browned.

5. Add in tomato and cashew. Stir fry till tomato is soft, and the mixture starts to come together..

6. Add in all the masala powders and mix in, allowing to get fragrant. Switch off heat and let cool down..

7. Blend the cooled down masala in paste(dont add any water) adjust seasoning..

8. This can be made in bulk and stored in a freezer. As and when needed you can use to make different things.

Being chilli based, it provides an exotic red gravy to dishes.

It is widely used all over India on account of its being a less pungent garam masala.

Fennel, Tejpatta (Cinnamon leaves) and Trifala imparts a cooling effect to this blend.

Add kashmiri chilli, coriander, turmeric powders and garam masala / chicken masala.

Paneer butter masala or paneer makhani.