KHORMA GRAVY

Onion                                    1KG     

Ginger paste                    50 G    

Garlic paste                     50 G    

Bay leaf                               8 G

Peppercorn                      10 ML 

Clove                                    10 G    

Black cardamom           10 G    

Green cardamom           10 G    

Red chilli powder        1 tbsp

Corainder powder      2 tbsp

Turmeric powder          1 tbsp

Cashewnut                       50 G    

Magaz                                    50 G    

Curd                                      30 G    

Corainder fresh           50 G    

Cream                                   50 G    

Salt                                        To taste                                                                                                                              

Oil                                           80 ML

PROCEDURE            

1.      Divide onions equally. Chop half quantity of onions and other half cut into slices.

2.      Deep fry the onion slices till golden brown and blend them into fine paste

3.      Boil the cashewnuts and Magaz and blend them well

4.      Make ginger and garlic paste.

5.      In a pot add oil and whole garam masalas allow to crackle

6.      Add chop onion and cook till it gets to golden brown color.

7.      Add ginger garlic paste and sauté it for while.

8.      Add powdered spices and cook well. Now add cashewnut and Magaz paste and cook.

9.      Remove the pot from flame and add curd, whisking the gravy nicely so that curd should not split. 

10. Add salt and brown onion paste, cook well.

Finish the gravy with cream and chop coriander.