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How to make Red Gravy For Sabjis - freeze & use!

This can be stored in an airtight box in the refrigerator & used.

Cut 3 medium onions & 6 medium tomatoes into big cubes.

Heat 2 tbsp oil, first sauté onions & then tomatoes.

Saute till they start shrinking slightly.

Remove, cool & grind.

Heat:

Oil - ½ cup

Add:

Bayleaf - 2pcs

Cinnamon - 2, 1” pcs

Cardamom & cloves - 5, each

When they start popping add the tomato-onion paste.

Saute for about 10 mtes till oil starts oozing out.

Add

ginger-garlic paste - 1 tbsp

Red chilli powder - 2 tsp

Garam masala - 1 tsp

Salt,haldi

White gravy (paste) - 2 tsp (to give a rich taste & thickness)
(If you have not made this paste, leave out this step
OR
Make a paste of a few cashews & melon seeds
OR just plain cashews
soaked in warm water & ground to a paste to give a delicious taste & thickness)

Water - 2-3 tbsp

Cook to blend & remove.

Cool & store.

This gravy can be used for mutter paneer, vegetable Jaipuri etc.

For vegetable Jaipuri, I boiled vegetables (potato, carrot, peas, beans & cauliflower), added this gravy (as is necessary) + dhaniya-jeera powder, a little pepper powder to taste & some crumbled khoa to give a rich taste.





I soaked pink rajma overnigt in plenty of water. Next morning drained,added water (4 times te original rajma quantity) & the same amount (as of rajma before soaking)of red gravy. Cooked directly in a pressurepan for 30 mtes, on low flame, after the first whisle came. Cooled opened & added 1/2 tsp of methi powder & cardamom powder + 2 tsp ghee.




Channa masala - soak 1 cup channa for 8 hrs. Drain, add 1 cup red gravy, 4 cups water & 1 tbsp channa masala. Cook in a pressure pan directly. Cook for 30 mtes on Lo after the first whistle.

 

How to make Yellow Gravy For Sabjis - freeze & use!

Cut 6 medium size onions into big chunks.

Boil water, dip these in water & boil for 2-3 mtes.

Drain, cool & grind to a paste.


Soak in warm water for 30 mtes & grind to a white paste:

Chopped cashews - 3 tbsp

Melon seeds - 3 tbsp

Khus khus - 3 tbsp

Heat in a pan:

Oil - ½ cup

Add

Bay leaf - 1

cinnamon - 2, 1” pieces

Cardamom & cloves - 5 each

Ginger-garlic paste - 1 tbsp

Boiled onion paste

Saute till oils starts oozing.

Now, add

Red chilli powder - 2 tsp

Garam masala - 1 tsp

Haldi - 1 tsp

Fry again for a few mtes.

Add

White paste - 1/2 cup

Water - 1/12 cup

Salt, sugar

Cook for a few mtes.

When you prepare any dish with it, adding coconut milk gives a nice taste.

This can be used for alu-mutter, paneer-capsicum sabji etc.

For Mughlai paneer, I sauted shajeera,added milk, paste, simmered & finally added the previously sauted & soaked paneer.

 

How to make Jain Tomato Gravy For Sabjis - freeze & use!

Blend together to a paste without adding water:

Bright red medium size tomatoes - 4

Green chillies - 2

Ginger - 2”

Roasted peanuts - 1 tbsp

In a kadai heat 2 tbsp oil & add:

Bay leaf - 1

Cinnamon - 2, 1” pieces

Cloves & cardamom - 4-5 each

Red chilli powder & dhaniya powder - 1 tsp, each

Saute & add the paste & salt.

Simmer till thick.

I did the simmering in MW, in a shallow bowl, as shown in the photo.

Ths gravy can be added to any parboiled vegetables & made into a sabji.