Curry gravy
- Cooking oil, or butter28 g2 spoonfuls
- Tomatoes, chopped400 g
- Cashews50 g
- Garlic, minced1 clove
- Fresh ginger, minced1/2" knob
- Onions, diced1/4 onion
- Chili Powder4 ga sprinkle
- Garam Masala2 ga sprinkle
- Turmeric powder1 ga sprinkle
- Saltto taste
- Water, to adjust sauceas needed
Step 3: Start the gravy
Set a fresh pan over medium heat. Once hot, add the cooking oil or butter, and the onions. for 2-3 minutes.
Add the tomatoes, cashews, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it for 10 minutes, stirring occasionally.
Add some water to thin the mixture, enough to blend well in the next step, (about a cup). Stir to combine.
Step 3: Start the gravy
Curry gravy
- Cooking oil, or butter28 g2 spoonfuls
- Tomatoes, chopped400 g
- Cashews50 g
- Garlic, minced1 clove
- Fresh ginger, minced1/2" knob
- Onions, diced1/4 onion
- Chili Powder4 ga sprinkle
- Garam Masala2 ga sprinkle
- Turmeric powder1 ga sprinkle
- Saltto taste
- Water, to adjust sauceas needed
Set a fresh pan over medium heat. Once hot, add the cooking oil or butter, and the onions. for 2-3 minutes.
Add the tomatoes, cashews, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it for 10 minutes, stirring occasionally.
Add some water to thin the mixture, enough to blend well in the next step, (about a cup). Stir to combine.