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KADAI GRAVY Ingredients 1 tbsp coriander (dhania) seeds 10 red chillies 750 gms tomatoes 4 green chillies 6 cloves

of garlic (lehsun) 50 mm. (2") piece ginger (adrak) 1 tsp dried fenugreek leaves (kasuri methi) 1 tsp garam masala 4 tbsp ghee salt to taste Method 1. 2. 3. 4. Roast the coriander seeds and red chillies lightly and pound. Chop the tomatoes and green chillies. Heat the ghee. Add the garlic and saute over medium heat. Add the pounded spices and cook for a few seconds. Add the green chillies and ginger and saute for 30 seconds. Add the tomatoes and fry until the fat comes to the surface. 5. Add the kasuri methi and salt and sprinkle garam masala. Shahi Gravy Ingredients: -Onion: 600 gms. -Cashew nut: 250 Gms. -Bay leaf (tejpatta): 3-4nos. -Cloves: 10 nos. -Green cardamom: 10 nos. -Cinnamon sticks: 2 nos. -Ginger: 1 inch. -Garlic: 10-12 flakes. -Green chillies: 6-8 nos. -Desi ghee: 50 Gms. -Cream: 100 ml. -Salt to taste.

Method: 1.Peel, wash and roughly cut onions, put in a handi with 200 ml of water, add bay leaf, cloves, cinnamon, cardamom and green chillies ginger and garlic. 2.Bring to boil and then simmer on a medium flameuntill onions become soft and liquid is evaporated. 3.Remove the bay leaf and transfer to a blender and make a fine paste of it. 4.Wash and boil cashew nuts also, make a paste of it and pass through a sieve. 5.In a handi, heat ghee, add onion paste cashew nut paste and cook on a slow flame until ghee comes on surface. Add salt. 6.Stir in fresh cream and mix well and your gravy is ready to be used.

GREEN GRAVY
Ingredients: 4 cups spinach chopped, washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. ginger grated 2 tsp. wheat or millet flour 3 green chillies 1 tbsp. cheese grated (optional) salt to taste 1 tsp. lemon juice 1 pinch soda bicarb 1/2 tsp. cinnamon-clove powder 3 tbsp. oil Method 1. Take spinach in a large vessel, add gourd and soda. 2. Toss to mix. Sprinkle 2 tbsp. water all over it. 3. Cover and put to boil on high, for 3 minutes. 4. Cool in a plate or run under tap water to cool. 5. Put in a mixie, add chillies, flour and a few pinches salt. 6. Run till semi-smooth. 7. Heat oil in a pan, add ginger, stir. 8. Add cinnamon clove powder, and stir. 9. Add onions, stir fry till light pink. 10. Add blended spinach mixture, all other ingredients except cheese 11. Stir and allow to cook till thick or 3-4 minutes. 12. Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more. 13. Garnish with grated cheese before serving.

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