Step-by-step
1
firstly, in a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.
2
saute until the spices turn aromatic.
3
add 1 kg tomato, 30 gram ginger and saute well until tomato softens.
4
also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.
5
saute for a minute or until everything is well combined.
6
cover and cook for 10 minutes or until everything is cooked well.
7
cool completely, and transfer to the mixi jar, grind to smooth paste. keep aside.
8
in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.
9
saute on low flame until the spices turn aromatic without burning.
10
add in a prepared tomato base and mix well.
11
cook until the oil separates from the base.
12
cover and cook for 5 minutes or until the oil separates completely.
13
finally, no onion no garlic gravy base is ready to prepare the curry of your choice.
Video
Notes
- firstly, using a generous amount of oil helps to increase the shelf life of curry.
- also, adding cashew, sesame and melon seeds make the gravy base creamy and thick.
- additionally, you can make gravy or dry sabji by adjusting the amount of water you add to the curry.
- finally, no onion no garlic gravy base recipe stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/curry-without-onion-garlic-recipe/