1. Fresh Gravy

Ingredients
Onion 150/200 gm
Tomato 75/100 gm
Garlic and Ginger paste 15 gm
Oil 100-125 ml
Cumin Powder 15 gms
Kasmiri Mirch ½ tea spoon
Coriander Powder ½ tea spoon
Garam Masala ½ tea spoon
Chilly Powder ½ tea spoon
Khada Masala 3/5 gm

Mise-en-place

Finely chop the onions, tomatoes, dilute all the spices with the garlic & ginger paste and prepare khada masala(Lwang,Sukumel, Tej Patta, Alainchi, Dalchini).

Methods

• Take the heavy thick bottom pan then add oil.
• Heat the oil then add khada masala, stir until it gives the flavor or 2 sec.
• Add finely chopped onion stir it until the golden brown.
• Add the dilute spices; stir until the fat appears on surface of the gravy.
• Add the chopped tomato; stir until the tomatoes are completely cooked. If necessary can be add water too.
• When the gravy is cooked; we can see the gravy in dark color, fat is appears on the surface of the gravy.
• Then remove from the heat, use as per required or store as per storing method.

Culinary Uses of this Gravy

• From this gravy we can make the all types of dry vegetable curry known as “Bhajee” and Gravied curry known as “Lababdar”.
• All types of meat lababdar eg. Chicken/Mutton/Fish/Prawn etc
• All types of kimma mutter lababdar eg. Murgh/ghost etc