All thanks to the RCI theme Punjabi Cuisine, all the forgotten recipes are surfacing slowly. My folks at home are very happy as they are getting to eat Punjabi food so often. Now with these gravies which I made they can look forward to the restaurant type Punjabi food sitting at home 
I have been making the basic onion tomato gravy but had never tried making these three gravies-
KADAI GRAVY
WHITE GRAVY
MAKHNI GRAVY
Each of these gravies is really easy to make and has a distinctive flavour.
In fact I am repenting for not making them earlier.
They can be frozen or made well in advance for parties.
All your favorite recipes can be made using them, be it PaneerPasinda with the white gravy or Paneer Makhani with the Makhani gravy.
TO MAKE A SUBZI, JUST HEAT ABOUT 1/2 CUP OF ANY OF THESE GRAVIES, ADD 2 CUPS OF BOILED MIXED VEGETABLE/ PANEER etc AND SALT TO TASTE AND COOK FOR 8-10 MINUTES.
WATER MAY BE ADDED AS REQUIRED AND FRESH CREAM TO MAKE IT RICHER.
These are Tarla Dalal recipes.
( There is a major problem with my computer so I am sorry I could not upload photos. Once things are Ok I will upload them as soon as possible. )
KADAI GRAVY
#Preparation time 10 minutes; # Cooking time;-15-20 minutes; # Makes 2 cups.
750 grams tomatoes
1 Tbsp coriander seeds
10 whole dry red chillis broken into pieces
6 cloves garlic chopped
4 green chillis chopped
2″piece ginger grated
1 tsp kasuri methi ( dried fenugreek leaves )
1 tsp garam masala
4 Tbsp oil
salt to taste
METHOD
1. Chop the tomatoes finely or grind coarsely.
2. Roast the coriander seedsand red chillis lightlyon a tawa and pound it with mortar and pesstle coarsely.
3.Heat oil in pan and saute garlcover medium heatfor few minutes.
4.Add pounded spices and cook for few seconds.
5.Add ginger and green chillis and saute for 3o seconds.
6.Add tomatoes and saute till oil comes on the surface
7. Add kasuri methi ,salt and sprinkle garam masala.
8. Cool and freeze in air tight container or zip lock bags.
WHITE GRAVY
# Preparation time 10 minutes ; #Cooking time 15 minutes;
#Makes 2 cups.
2 medium onion, roughly chopped
1 Tbsp broken cashewnuts
6 cloves garlic roughly chopped
1/2” piece ginger
3 green cardamoms/ elaichi
2 cloves/laung
1 bay leaf
2 green chillis chopped
1 cup FRESH CURDS/dahi
1 Tbsp fresh cream
2 Tbsp oil
salt to taste
METHOD
1.Cut the onions into big pieces.
2.Add 3/4 cup of water and boil.When cooked, add the cashewnut pieces, garlic and ginger. Leave aside to cool.
3.When cool,blend to a smooth paste in the blender.
4.Heat the oil in the pan and add the cardamoms, cloves, and bay leaf.and stir for 1/2 minute.
5.Add the onion paste and fry for one minute.
6.Add the green chillis and fry for a while. Remove from heat.
7.Add the curds. Mix well and cook for 1/2 minute,stirring continuously.Add the cream and salt.
8.Cool and freeze in an air tight container or in polythene bags.
MAKHNI GRAVY
#Preparation time10 minutes; # Cooking time 15 minutes;
# Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.
This is my entry for RCI July, PUNJAB .This event was started by Lakshmi of Veggie Cuisine and now guest hosted by Richa of As Dear As Salt.
