Best Idea to Preparing Appetizing Veg khada masala in brown gravy

Wishing to eat Veg khada masala in brown gravy a top restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with helpful procedures on cooking a Veg khada masala in brown gravy like a famous chef made.

We hope you got insight from reading it, now let's go back to veg khada masala in brown gravy recipe. You can cook veg khada masala in brown gravy using 18 ingredients and 5 steps. Here is how you cook it.

To make an unforgettable Veg khada masala in brown gravy, below are the materials needed:

1. Take 6-7 of Baby potatoes OR 2 big potatoes (diced).
2. Get 200 grams of Onions to fry and make brown paste.
3. Provide 150 grams of Onion for raw paste.
4. You need 4 of Baby onions (skip if not available).
5. You need 25 grams of Cashew (soaked in water for an hour).
6. Prepare 1 of tomato.
7. You need 6-7 of big pieces of Cauliflower.
8. Get 1/2 cup of Peas.
9. Take 1 tsp of soya sauce.
10. Take to taste of Salt.
11. Take 2 tbsp of ginger garlic green chilli paste.
12. You need 1/2 tsp of turmeric powder.
13. You need to taste of Chilli powder.
14. Use 1/2 tsp of Garam masalo.
15. You need 2 tbsp of paneer crumbs for gravy and 1 tbsp for garnishing.
16. Prepare 2 of each cinnamon sticks, cloves, black pepper,cardemom.
17. Use 4-6 tbsp of Oil.
18. You need of as required Oil to fry.

After readying the materials, next you are good to cook your 5-star Veg khada masala in brown gravy by following the procedures on this section:

1. Preparation: Peel potatoes, prick them with a fork and Keep in salt water for 30 minutes. Fry them. Cut onion slices and fry till golden brown. Make paste of it. Make Cashew paste. Make raw onion paste. Make tomato puree..
2. Peel baby onions, cut caulli flower into large pieces and mix them with peas. Steam boil them in a double boiler. Keep checking in between to avoid overcooking. Note: baby onions cannot be replaced with diced onions..
3. Make a raw onion paste. Heat oil in a pan. Add cinnamon, cloves, cardamom, and black pepper and wait till they leave aroma. Add ginger garlic green chilli paste and fry till the raw smell is gone. Then add raw onion paste and fry till it looks a bit dark. Time to add and fry brown onion paste now. Fry till oil oozes the sides..
4. Next add Cashew paste, salt, chilli powder, turmeric powder and soya sauce. Fry a bit ànd then add tomato puree. Fry everything till oil oozes. Then add fried potatoes and boiled vegetables followed by garam masalo. Mix gently..
5. Add a little water for gravy and paneer crumbs. Cover and cook till oil oozes. Take it out in a serving tray and garnish with paneer crumbs+ chopped coriander. Serve hot with green chillies, onion rings and naan/roti..

This brown pasanda gravy is made without that long list of masalas which is unique The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. Indian masalas or the spice mixes are the hearts of cooking stews and curries. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation. It is used as a base for preparation of meat curries. Whether you're looking for chana masala or khada masala, Keya Spices has it all in the purest form.

Recipe : Veg khada masala in brown gravy

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