Hindi - Base Vegetarian Gravy for any Recipe

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor and reduces sodium.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar taste.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch thickens without gluten.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is cost-effective.

Roughly chop 1 onion, 5-6 cloves of garlic, and 1 small piece of ginger.

Heat 2 tablespoons of oil in a pan.

Add whole spices: 1 large cardamom, 2 green cardamoms, 2 cloves, 1 medium piece of cinnamon, 1 bay leaf, and 1 teaspoon of cumin to the oil.

Add chopped onion, garlic, and ginger to the pan and roast for 1 minute.

Add cashews to the pan and stir.

Add 4 chopped tomatoes, coriander stems, and 2 green chilies to the pan.

Pour in 2.5 cups of water, 1 teaspoon of salt, and 1 teaspoon of sugar.

Cover and boil for 15 minutes, stirring occasionally.

Allow the mixture to cool before blending.

Remove whole spices except for the green cardamom before blending.

Blend the mixture into a fine puree.

Strain the puree to achieve a silky smooth texture.

Prepare a spice mix with 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and Kashmiri chili.

Add 1/2 tablespoon of besan to the spice mix.

Heat 2 tablespoons of oil in a pan over medium-low heat and add the spice mix, cooking for 1-2 minutes until bubbling.

Add the strained gravy to the pan and a little water to clean the bowl.

Cook the gravy for 10 minutes, covered, checking every 2-3 minutes to prevent sticking.

Add 1 teaspoon of honey to the gravy before serving.

Mix in 1 teaspoon of kasuri methi and 1/2 teaspoon of garam masala.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens