Curry Masala Gravy Recipes

CHANA MASALA RECIPE

Steps:

• Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
• Drain the water and rinse them well. Pour 1 ½ cups water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.
• Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.
• Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices - cinnamon, cloves, cardamoms and bay leaf.
• When they begin to sizzle add the onions and saute until they turn light golden.
• Add ginger garlic paste and saute for a minute without burning.
• Add tomatoes and salt. Let cook until mushy, pulpy and thick.
• Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
• Optional - If you want a smooth curry, cool this, discard the bay leaf and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
• Add the chana along with the chana stock (1¼ cups). Pour another ¾ to 1 cup water. If using canned chickpeas, drain and rinse them before adding with 1 ¾ cups water.
• Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
• When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
• Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required.
• To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.

CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK

Steps:

• Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
• You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
• Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
• After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don't need to add water at this time, you don't need to.
• Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauceif you like.
• Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blendas long to achieve that smooth consistency.
• At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
• Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.

EASY INDIAN GRAVY

Steps:

• Gather the ingredients.
• Grind the onion and tomato together in a food processor until you get a smooth paste. Add water if it is too thick and not processing well, but try not to add too much water while grinding.
• Heat the cooking oil in a medium-sized, heavy-bottomed pan over medium heat. Add the paste you just prepared. Fry for 5 minutes.
• Add the garlic and ginger pastes and fry for 2 more minutes.
• Add the powdered spices and fry until the oil begins to separate from the masala.
• Turn off the heat and allow the paste to cool completely if you're not using it immediately. Put into a container with a tight-fitting lid, label container with date and freeze.