Gravy For Mughlai Curries Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add finely chopped onions. Cook until golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates.
• STEP 4.Add cashew paste and cook for a few minutes.
• STEP 5.Pour in water or chicken stock to adjust the consistency.
• STEP 6.Simmer the gravy for 10-15 minutes to allow the flavors to meld together.
• STEP 7.Finish with a dollop of ghee or cream for added richness.
• STEP 8.The gravy is now ready to be used in your favorite Mughlai curries.

Cooking Tips

• To make the cashew paste, soak cashews in warm water for 15 minutes and blend until smooth.
• For a smoother gravy, strain the onion-tomato mixture before adding the cashew paste.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a vegetarian version, replace chicken stock with vegetable stock or water.

Storage and Serving

• Allow the gravy to cool completely before storing it in an airtight container.
• Refrigerate the gravy for up to 3 days or freeze it for longer storage.
• To serve, reheat the gravy on the stovetop or in the microwave.
• Use the gravy as a base for Mughlai curries like butter chicken, chicken korma, or paneer tikka masala.