| Servings | Prep Time |
| 10people | 25minutes |
| Cook Time | Passive Time |
| 40minutes | 15 minutesSoaking time for Cashewnuts |
|
|
- 10 Medium Sized Tomatoesto be made into a paste
- 2 Tomatoesto be chopped and to add some texture to base
- 25 Cashew Nuts
- 1/2tablespoon finely chopped ginger garlic pieces
- 1 small green chilli
- 1teaspoon Turmeric Powder
- 2teaspoon Kashmiri Red Chilli Powder
- 1/2teaspoon Red Chilli Powder
- 2teaspoon Coriander Powder
- 1/2teaspoon Garam Masala Powder
- 2teaspoon MDH Kitchen King Masala Powder
- 1teaspoon sugar
- 1teaspoon saltadd extra if needed
- 2cups milkadd extra if needed
- 2teaspoon Dried Kasuri Methi Leaves
- 1/2tablespoon butter
- 2teaspoon Vegetable Oil or any cooking oil
- 400 gms Paneer
- 2 onion
- 2 Carrots
- 10 Beans
- 25 Cauliflower florets
- 1cup Frozen Peas
- Soak Cashewnuts in 1/2 cup warm milk for atleast 15 minutes
- Grind them to a smooth paste and keep it aside
- Chop 10 tomatoes roughly and then pressure cook them along with a green chilli & ginger garlic pieces
- Turn off after one whistle. Once they are cooled down grind it to a smooth paste and keep it aside
- Turn on ‘Saute’ mode in Instant Pot. (if you don’t have an IP use any wide bottomed pan)
- Add half tablespoon butter and 1 teaspoon Oil to the Instant Pot
- Add two finely chopped tomato and saute for a minute.
- Add the Tomato+Ginger+ Garlic+Green Chilli paste to the pot and continue stirring
- Add salt, turmeric powder, kashmiri red chilli powder and regular chilli powder
- Let the whole mixture boil for about 4-5 minutes
- If the mixture splashes you can keep the pot closed with the lid
- Add sugar and stir the mixture well
- Taste and see if there is enough salt and spice. Add extra if you want
- Add cashewnut paste,one cup milk and 1/4 cup water
- Stir everything together. Add Coriander powder, Garam Masala powder, MDH Kitchen King Masala Powder and a teaspoon of Oil
- Mix everything together
- The gravy will start to thicken
- If you want a runny gravy you can add more milk
- Or you can just leave it as it is
- Delicious Red Gravy Base is ready
- Chop all the vegetables lengthwise
- Steam the vegetables mentioned in the list above except Paneer & Peas
- In Instant Pot add the chopped veggies, turn on ‘Steam’ mode and set the timer to 2 minutes
- Don’t add salt. Also make sure you don’t over steam. The vegetables should retain crunch
- Once they are steamed remove the veggies from Instant Pot and keep it aside
- Heat a teaspoon of Oil in a pan and saute Paneer pieces for a minute
- Remove them from pan
- Now add the steamed veggies and saute for a minute or two with a pinch of salt
- Once the moisture is removed from the vegetables remove them from pan
- Add sauteed veggies, paneer & frozen peas to the base gravy
- Mix everything well. Adjust salt
- Garnish with crushed kasuri methi leaves and add a teaspoon of milk on top before serving
Quick and Simple Base Gravy Recipe for two :
1. Grind 3 tomatoes along with ginger and garlic pieces, a small green chilli to a smooth paste
2. Soak 10 Cashew Nuts in Milk for 5 minutes and grind that to a smooth paste
3. Heat a teaspoon of Butter in a pan and add Paneer Cubes. Pan fry Paneer cubes for few seconds and remove it from the pan. Keep them aside. In the same pan add one finely chopped onion and one tomato and saute for 2 minutes
4. Add the ground Tomato Paste to the pan and add 1/2 teaspoon salt, 1/2 tsp Turmeric Powder, 1/2 tsp Kashmiri Red Chilli Powder, Red Chilli Powder and coriander powder
5. Mix everything together and let them boil for 5 minutes in low flame
6. Once the tomato paste is reduced add Cashewnut paste, little water and 1/2 cup milk
7. Add a teaspoon of oil and keep stirring the mixture. It will start to thicken in 2-3 minutes. Add extra milk if you want a runny gravy
8. After a minute or two add Sauteed Paneer and Frozen peas
9. Mix everything well. Adjust salt and serve this simple Paneer Peas gravy with Roti or Rice