Step-by-step
1
firstly, to prepare masala roast 2 tbsp peanut until the skin separates.
2
also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.
3
cool completely and transfer to the blender.
4
in a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste.
5
also saute 1 tomato and 2 tbsp mint.
6
saute until the tomatoes turn soft and mushy.
7
cool completely and transfer to the same blender.
8
add ½ cup water and blend to smooth paste. keep aside.
9
in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.
10
add in prepared masala paste and saute for 3-4 minutes.
11
now add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ¾ tsp salt.
12
saute until the oil is separated from masala paste.
13
further add 2 cup water and mix well.
14
cover and boil for 10 minutes or until oil starts to float.
Video
Notes
- firstly, make sure to roast the spices on low flame to prevent from burning.
- also, adjust the consistency of gravy to your preference.
- additionally, you can fry capsicum, bhindi or chilli and add to gravy.
- finally, biryany gravy or shorba tastes great when prepared with good amount of oil.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/biryani-gravy-recipe-biryani-shorba/