North Indian Gravy (Curry) Base & Kaju Paneer Masala | ಗ್ರೇವಿ ಮಸಾಲೆ & ಕಾಜು ಪನೀರ್ ಮಸಾಲಾ | Restaurant (Hotel) Style

North Indian Gravy Base & Creamy gravy with Cashews & Paneer

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Gravy Base (ಗ್ರೇವಿಯ ಮಸಾಲೆ):

4 medium sized Tomatoes  |  ಮಧ್ಯಮ ಗಾತ್ರದ ಟೊಮೇಟೊ

4 Garlic cloves  |  ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1/4 inch Ginger  |  ಶುಂಠಿ

2 medium sized Onion  |  ಮಧ್ಯಮ ಗಾತ್ರದ ಈರುಳ್ಳಿ

1 tsp Poppy seeds  |  ಗಸಗಸೆ ಬೀಜಗಳು

1.5 inch sized Cinnamon sticks  |  ಚೆಕ್ಕೆ

3 Cloves  |  ಲವಂಗ

1 Bay leaf  |  ಚೆಕ್ಕೆ ಎಲೆ

3 - 4 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

1/4 cup broken Cashews  |  ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ) ತುಂಡುಗಳು

4 tsp Oil or Ghee |  ಎಣ್ಣೆ ಅಥವಾ ತುಪ್ಪ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1/2 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

Whipped Cream (ಹಾಲಿನ ಕೆನೆ):

2 - 3 tsp broken Cashews  |  ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ) ತುಂಡುಗಳು

3 Tbs Cream of Milk  |  ಹಾಲಿನ ಕೆನೆ

1/2 cup of Milk  |  ಹಾಲು

Kaju Paneer Masala (ಕಾಜು ಪನೀರ್ ಮಸಾಲೆ):

400 - 500 grams Paneer  |  ಪನೀರ್

1/3 - 1/2 cup broken Cashews  |  ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ) ತುಂಡುಗಳು

2 Tbs Ghee  |  ತುಪ್ಪ

1- 2 Bay leaves  |  ಚೆಕ್ಕೆ ಎಲೆ

2 - 3 tsp dried Fenugreek leaves (Kasuri Methi)  |   ಒಣಗಿಸಿದ ಮೆಂತೆ ಸೊಪ್ಪು (ಕಸೂರಿ ಮೇತಿ)

1/4 tsp of Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

3/4 - 1 cup of prepared Whipped Cream  |  ತಯಾರಿಸಿದ ಹಾಲಿನ ಕೆನೆ

2 cups prepared Gravy Base (Masala)  |  ತಯಾರಿಸಿದ ಗ್ರೇವಿಯ ಮಸಾಲೆ

10 - 12 strands of Coriander leaves  |  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Gravy Base (ಗ್ರೇವಿಯ ಮಸಾಲೆ):
Chop onion into medium sized thin pieces as shown in the picture below. Chop the tomato into medium sized pieces. Grate or finely chop the ginger, garlic as shown in the picture below.

Put 4 tsp oil or ghee in a pan and heat. Add cashew nuts, cloves, 1 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins in medium low flame.

Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 3-4 mins in low/medium flame.

Add chopped tomatoes, salt and mix them well. Cook them well in a low flame without adding any water by covering the lid. 

Once cooled, put this mixture, add coconut and grind it to smooth paste.

Whipped Cream (ಹಾಲಿನ ಕೆನೆ):

Put cashews, cream of milk, milk in a mixer and grind it to smooth paste. (Consistency should be like that of milkshake - Adjust it by adding more milk)

Kaju Paneer Masala (ಕಾಜು ಪನೀರ್ ಮಸಾಲೆ):

Dice the paneer into medium sized pieces as shown in the picture below.

Put 2 Tbs ghee in a pan and heat. Add turmeric powder, broken cashews, dried fenugreek leaves, bay leaf and fry them for 1-2 mins in low/medium flame.

Add diced paneer, sprinkle some salt and saute them in low flame for about 3-4 mins.

Add the prepared gravy masala, saute this in low flame for about 4-5 mins. 

Add required amount of water and mix well & bring it to boil.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 1-2 mins.

Mix well & serve hot. It goes well with Chapathi, Parata, Roti, Some Dosas, Rice, Rice Items.

Tips (ಸಲಹೆ):

 * Gravy base can be prepared in bulk & stored in freezer for instant usage

 * Instead of Paneer, mixed vegetables or Okra or Cauliflower, Potato with Green Peas can also be used for this gravy

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 * ಗ್ರೇವಿಯ ಮಸಾಲೆಯನ್ನು ಒಮ್ಮೆಲೇ ಮಾಡಿ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟು, ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು

 * ಪನೀರಿನ ಬದಲಾಗಿ, ಮಿಶ್ರ ತರಕಾರಿಗಳು ಅಥವಾ ಬೆಂಡೆಕಾಯಿ ಅಥವಾ ಹೂಕೋಸು, ಬಟಾಟೆ, ಬಟಾಣಿ ಇತ್ಯಾದಿಗಳನ್ನು ಬಳಸಬಹುದು

Bhindi Masala: https://www.ruchiruchiaduge.com/2019/02/bhindiokra-masala.html

Aloo Palak Lobia

Ingredients:
4 medium sized Potatoes
2.5 cups soaked Black Eyed Beans / Alasande Beeja / Lobia
1/2 bunch of Spinach leaves / Palak
1.5 medium sized Tomatoes
1 medium sized Onion
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1/2 tsp Pav Bhaji Masala
1/2 - 3/4 tsp Chana Masala
1/2 tsp Sugar
8 - 10 cashew nuts
1/4 cup Cream of Milk
4 - 5 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Soak black eyed beans in water for about 8-10 hrs. Wash them in water for 2-3 times put it in a pressure cooker, add required amount of water, salt and cook.(3 whistles)

Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato, spinach leaves into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder, kasuri methi and fry them for about 3-4 mins in medium flame, until onion turns golden in colour.

Add chopped tomato and cook them for about 3-4 mins. Add chopped spinach leaves and fry them for about 3-4 mins in medium flame.

Add pav bhaji masala and channa masala, salt, sugar and mix them well.

Add chopped potatoes and mix well.

Add required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, mash them and add the cooked black eyed beans. Add water, salt if required.

Put cream of milk, cashew-nuts in a mixer and grind them into smooth paste as shown in the picture below.

Add this to the gravy and mix them well. Add chopped coriander leaves and mix them well and bring it to boil.

Serve hot. It goes well with Chapathi/Poori/Rotti.

Bhindi(Okra) Masala

Ingredients:
1/2 KG of Okra / Ladies Finger / Bendekayi
3 medium sized Tomatoes
2 medium sized Onions
2 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
2 Garlic pods
1/4 inch sized Ginger
1/2 cup grated Coconut
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 Red Chillies
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4 - 5 strands of Coriander leaves
1/2 tsp Sugar (Optional)
Salt to taste
2 -3 Tbs Oil

Recipe:
Cut the okra into medium long pieces as shown in the picture below. Cut the half of the Onion and tomato into small pieces as shown in the picture below.

Chop the remaining tomato, onion into medium sized thin pieces as shown in the picture below. Cut the ginger, garlic into small pieces as shown in the picture below.

Put 1 TBs of oil in a pan and heat. Add cashew nuts, cloves, 1 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.

Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, sugar, salt and mix them well. Cook them well in a low flame.

Once its cooled to room temperature, put this mixture and coconut in a mixer and grind it to smooth paste.

Put 2 Tbs oil in a pan and heat. Add chopped onion, turmeric powder, salt and fry them for few seconds. Add dried fenugreek leaves, bay leaf and fry them for 1-2 mins in low/medium flame.

Add chopped tomatoes and saute them well for around 4-5 mins low/medium flame.

Add chopped okra and fry them for 2-3 mins. Sprinkle little amount of water, cover the lid and cook them in medium flame for about 5- 10 mins.

Add the ground masala, required amount of water and mix them well. Keep this in low flame for about 3-4 mins.
Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.