Restaurant style red gravy that you can easily store and use to make a variety of dishes like Paneer Butter Masala, Kadai Paneer, Kaju Masala, Matar Paneer, and more
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Soak cashews in hot water for about 1 hour. After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend to a smooth paste adding about 1-2 tablespoons of water as required. Do not add more water.
To saute the onion-tomato masala
Soak dry red chilies in water for 10-15 minutes.
Heat ¼ cup oil and add garlic, ginger, and onions. Sprinkle a little salt and saute on a medium flame for about 8-10 minutes.
Now add tomatoes and soaked red chilies. Mix. Cover and cook on a medium flame for about 20-25 minutes. Stir in-between. Once tomatoes become soft, remove them from the flame and let this mixture cool down.
Once cooled, take this in a mixer/blender jar and blend to a fine paste.
For the gravy
Heat ¼ cup of oil on a medium flame. Once the oil becomes hot, switch off the flame. Add all the spice powders one by one – coriander powder, cumin powder, and kitchen king masala. Mix and saute for a few seconds.
Again, switch on the flame and add the prepared onion-tomato paste. Mix well.
Cover and cook on a medium flame for about 8-10 minutes. Stir in-between.
Now open the lid, and add prepared cashew paste and salt. Mix well. Keep stirring continuously and cook for another 8-10 minutes or till you notice that gravy has thickened.
Remove from flame and let it cool down completely.
Once cooled, transfer to an air-tight container and store in the freezer section of the refrigerator for about 1 week. If you wish to use it in batches, then do not store the whole quantity in one container. Divide the quantity and then store. Take out only the required quantity and use it.
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Notes
Blend the onion-tomato mixture to a smooth paste. In case you feel there are chunks of ginger or onion, then you can pass the mixture through a sieve.
Do not add more water while blending cashews. Just add little water and blend to make a smooth paste.
We have not added red chili powder to this red gravy, but if you want you can add it.
We have not used whole spices and tried to keep the recipe as simple as possible. Kitchen king masala adds a nice flavor to this red gravy. Do not substitute kitchen king masala with garam masala, or else the taste and flavor will change.