Tag: punjabidishes

Ingredients

• 1 kg Onions.
• ½ kg Tomatoes.
• 10-15 Garlic pods.
• ½ cup Cashews.
• 1 tbsp. Poppy seeds.
• ½ cup chopped Coriander leaves.
• ¼ cup Mint leaves.
• ¼ cup tender Curry leaves.
• Whole spices 4 cloves , 6 black peppers, 2 Green cardamom, 2 black cardamom, 6 dry red boriya chilli,
• Salt
• 1 ½ tsp . Asafoetida powder.
• 1 ½ tsp. Turmeric powder.
• 6 tbsp. Oil.

Method

1. Peel, wash and chop Onions into 8 to 10 pieces and keep aside.
2. Wash and chop tomatoes into 8-10 pieces.
3. Heat oil in a nonstick sauce pan.
4. Add Asafoetida powder
5. Add whole spices and quickly give 2-3 stirs.
6. Add Curry leaves, coriander leaves and mint leaves and saute for 1 minute.
7. Now add cashews and saute till it turns light golden then add poppy seeds and garlic pods.Again saute for one minute and add Onions. Saute till translucent on medium flame.
8. Add tomatoes at this time and stir 2-3 times and close the lid, cook on a slow flame till tomatoes become tender. Keep aside to cool down.
9. Make a smooth paste and fill the moulds and refrigerate for 8- 10 hours.
10. Unmould gravy cubes and store in the freezer for further use.
11. Defrost the cubes whenever you want to use them. Measurement of the cube is one cube equal to one onion and ½ tomato.

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