Red Gravy Premix 42995R Recipe

Ingredients

• 1/4 cup cashew nuts (kaju)
• 1/4 cup melon seeds (charmagaz)
• 2 tbsp roasted chana dal (daria)
• 2 bay leaf (tejpatta)
• 2 tsp cumin seeds (jeera)
• 2 green elaichi (green cardamom)
• 1 star anise (chakri phool)
• 1 black cardamom (badi elaichi)
• 1 dalchini (cinnamon) stick
• 4 clove (laung / lavang)
• 1/2 cup milk powder
• 1 tsp freshly ground black pepper (kalimirch)
• 2 tbsp onion powder
• 2 tsp garlic (lehsun) powder
• 1 tsp haldi powder (turmeric powder)
• 2 tsp red chilli powder
• 2 tsp Kashmiri red chilli powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• a pinch of red food colour
• salt (namak) to taste

Steps

1. To make red gravy premix, in a pan dry roast cashews, melon seeds, roasted chana dal, cumin seeds, bay leaf, cardamom, star anise, black cardamom, cinnamon stick and cloves on medium flame for 2 to 3 minutes.
2. Remove in a plate and allow it to cool, transfer it into the mixer jar and add milk powder, onion powder, garlic powder, black pepper powder, turmeric powder, chilli powder, kashmiri chillli powder, dry fenugreek leaves, coriander- cumin seeds powder, red food colour and salt to taste.
3. Blend it to a fine powder.
4. Cool completely and store in an air tight container for 2 months in refrigerator.
5. Use this red gravy premix to make gravies for subzis like matar paneer, dum aloo, mix veg, paneer masala, shahi paneer, aloo gobi masala, paneer tikka masala, kofta curry etc.