Indian Yellow Gravy Restaurant Style – Korma Curry Mother Sauce – By VahChef @ VahRehVah.com

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Indian Yellow Gravy Restaurant Style – Korma Curry Mother Sauce is basic yellow gravy influenced from the Mughlai cuisine that is made in most restaurants added to a variety of side dishes such as navratan korma.

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Ingredients:

Cashew nuts 20 g
Almonds 10 g
Poppy seeds 10 g
Melon seeds 20 g
Tomato puree 1 ½ tb
Coriander powder 1 ts
Cumin powder ½ ts
Chilly powder ½ ts
Curd (beaten) 3 tb
Fried onions 1 n
Cloves 3 n
Cardamom 2 n
Cinnamon sticks (1/2 inch) 2 n
Bay leaves 1 n
Turmeric pinch
Salt to taste
Oil 1 tb

Directions:

Take cashew nuts, almonds, poppy seeds, melon seeds, put it in to the hot water and cook for 25 minutes, then let it cool down put them into the blender and add fried onions, make a paste.

Heat oil in a pan add cloves, cinnamon, cardamom, bayleaves, add cumin seeds, sauté it and add ginger garlic paste, turmeric, cook this till raw flavour is gone, add tomato puree, one green chilly, cook this for 5 minutes, then add prepared paste of nuts, add coriander powder, cumin powder, chilly powder, salt, add water and keeps stirring while cooking the gravy so it does not burn, add curd, mix it well and put the lid on and let it cook for 25 to 30 minutes in a slow flame.

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Indian Yellow Gravy Restaurant Style – Korma Curry Mother Sauce – By VahChef @ VahRehVah.com

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