Ingredients
- Onion - 1
- Tomato -1
- Ginger garlic paste - 1 Tsp
- Cloves -2
- Cinnamon -1 Inch
- Cardamom - 2
- Red Chilli Powder -1 Tsp
- Coriander Powder - 2Tsp
- Garam masala - 1Tsp
- Curry leaves - Few
- Coriander leaves - Few
- Coconut - 2Tsp
- Roasted peanuts - 1Tsp
- Cashews - 4
Method
- Heat the pan with oil, add cinnamon, cloves & cardamom and sauté for 1min.
- And then add the sliced onions and sauté till it become translucent.
- Add curry leaves, ginger & garlic paste and sauté for few mins until it becomes aromatic.
- Add tomatoes and sauté till the tomatoes becomes mushy.
- After that add turmeric powder, red chilli powder and coriander powder and saute for 2min
- Meantime grind the coconut, peanuts and cashews into paste.
- Add the coconut paste into the pan and add water as needed & give a good mix.
- Add salt & garam masala and allow it to boil for 12-15 minutes(till raw smell goes off) in medium flame.
- This gravy tends to thick when boiling, so add more or less water and adjust the consistency .
- Boil the gravy until the raw smell of peanuts goes off, it takes extra few minutes than the other gravy.
- Now gravy is ready for parotta, idli, dosa and variety rice.
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