Gravy for Mughlai Curries

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2 medium onions, ground
  • 6 cloves - garlic, crushed
  • 2 large tomatoes, chopped
  • 1 tbsp - grinded ginger
  • 1 1/2 tsp - red chilli powder
  • 1 level tsp - salt
  • 1/2 tsp - black pepper powder
  • 3/4 tsp - turmeric powder
  • 2 tbsp - chopped cashewnuts and 2 tbsp - poppy seeds (khus khus), ground to a paste
  • 2 tbsp - cream
  • 4 tbsp - oil/ghee
  • chopped fresh coriander for garnishing

How to Make Gravy for Mughlai Curries

  • Heat oil in a frying pan.
  • Fry the onions until transparent.
  • Stir and add ginger and garlic.
  • Fry till they turn light brown in colour.
  • Keep stirring while you fry the masala.
  • Add turmeric, pepper and chilli.
  • Stir for a min. or two.
  • Keep stirring while you add the cashew, poppy paste and stir-fry until the oil begins to separate.
  • Pour 1.5 or 2 cups of water.
  • Cover and simmer for 10-15 mins.

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