2.Yello/Curry Gravy

Ingredients
Sliced Onion 150-200 gm
Cashew Nut(Kaju) 50 gm
Tomato puree 100 gm
Oil 100-125 ml
Curd 150 ml
Extra oil for onion deep fry
Khada Masala 3-5 gm
Garlic & Ginger paste 15-20 gm
Cumin Powder 1 tea spoon
Curry Powder 1 tea spoon
Chilly Powder ½ tea spoon
Garam Masala ½ tea spoon
Kashmiri Powder ½ tea spoon
Turmeric Powder ½ tea spoon
Coriander Powder ½ tea spoon
Salt as per taste but at service time
Preparation time 20 min
Cooking time 15 min

Mise-en-place
Finely slice the onions, tomatoes, dilute the spices
with garlic & ginger paste and prepare the khada masala, heat oil on a pan take a curd.

Methods
• Heat the pan add oil, add khada masala stir until flavoring
• Then add dilute spices, stir until fat appear on the surface of the gravy
• Add the tomato puree, stir until fat appear on the surface of gravy.
• Add the brown onion paste and stir….
• Add the cashew nut paste….
• When the gravy is cooked you can see the gravy light pale yello color: the fat of the gravy appear on the surface of it.
• Then remove from the heat use as per your required or store as per the storing rules

Culinary Uses
• All tyes of curry eg. Chicken/Lamb/Mutton/Fish/Prawn or all types of meat curry.
• All tyes of vegetable curry.
• All types of kofta curry eg. Veg. kofta/Nargeshi kofta ets.
• When this gravy mixed with the makhani it will be change into masala gravy.
• From masala gravy many more dishes are prepared as above style.