Ingredients
Scale
For the Gravy
- 2 tbsp ghee
- 1 tsp cumin
- 2 green chiles
- 3 garlic cloves
- 1/2-inch knob of ginger
- 1/2 of a cinnamon stick
- 3 dried Kashmiri chiles
- 1 bay leaf
- 1 green cardamom pod
- 1/2 onion, roughly chopped
- 1 tablespoon tomato paste
- 2 cups tomatoes, roughly chopped (about 4 medium tomatoes)
- 1/2 cup water
- 1/4 cup cashews
After the gravy has been blended
- 1 tbsp ghee
- 2 tsp each: red chili powder, garam masala, dried fenugreek leaves, salt & sugar
Instructions
For the Gravy
- Heat the ghee in a large pot over medium heat.
- Add cumin seeds, chopped onion and green chilies and sauté until fragrant.
- Add the tomatoes, garlic, ginger, cinnamon, dried Kashmiri chilies, cardamom pod, and bay leaf. Cook for 3–5 minutes on medium heat.
- Pour in the water, add the cashews and tomato paste, and stir well.
- Lower the heat and let the mixture simmer for 10–15 minutes, allowing the tomatoes to fully break down.
- Once cooked, carefully transfer the mixture to a blender and blend until smooth. If your blender cannot handle hot liquids, let the mixture cool slightly before blending. Set the blended gravy aside.
- In the same pot, heat a small of ghee over medium heat. Add all the spices listed under “after the gravy has been blended.”
- Lower the heat and slowly add gravy into pot and simmer for about 10 minutes.
- Finish with a splash of heavy cream, if using.
Notes
- Let the gravy cool completely, then portion into freezer-safe containers or silicone trays.
- Freeze for up to 3 months.
- To use, thaw and simmer with vegetables, paneer, chickpeas, tofu, or protein of choice.
- Prep Time: 15
- Cook Time: 25
- Category: Indian
Keywords: Indian gravy, freezer friendly, vegetarian meals, indian curry