Takeaway style Curry Base Gravy / Mother Sauce for Indian Butter Masala
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Ingredients

  • 2 Tablespoon butter
  • 1 Tablespoon Vegetable oil
  • 1/2 Inch cinnamon Stick
  • 2 Bay leaves
  • 3 Cloves
  • 1 large red
  • 1 inch Ginger
  • 5 Garlic Cloves
  • 2 Large ripe tomatoes quartered
  • 2 Tablespoon Tomato Paste
  • 2 Tablespoons Curd
  • 2 Tablespoon Coriander powder
  • 2 Teaspoon Kashmiri red chilli powder
  • 1/2 Teaspoon turmeric powder
  • 1 Teaspoon Kasuri Methi
  • 1 Tablespoon salt
  • 1 pack
  • 1/4 Cup Fresh Cream
  • 1. In a baking tray , add roughly chopped onions, tomatoes and drizzle with 1 teaspoon of vegetable oil. Sprinkle a big pinch of salt
  • 3. Cool down completely
  • 4. Add roasted onions in a food processor and grind it to fine paste. Set aside
  • 5. Add roasted tomatoes in a food processor and grind it to paste
  • 7. In a pan
  • 8. Then add ground onion paste and sprinkle a pinch of salt and fry on low flame for
  • 1/4 cup of water
  • 17. For Making Mushroom Butter masala from the base Gravy
  • 18. In a pan, heat butter
  • 19. Add the base gravy and bring it to gentle boil
  • 22. Serve hot with roti

Instructions

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