All-Purpose No Onion No Garlic Gravy
For All-Purpose Gravy
For Matar Paneer (Example)
For Tawa Paneer (Example)
For Cauliflower Peas Sabji (Example)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Whole Spices and Ginger
Heat 1/4 cup oil in a pan over medium heat. Add 1 Tsp cumin seeds, 30 grams chopped ginger, 3 bay leaves, 4 dry red chilies, 4 cloves, 2 black cardamoms, 2 star anise, 5 grams cinnamon, 10 green cardamoms, and 1 Tsp black peppercorns. for a few seconds until aromatic.
Add Tomatoes and Nuts
Add 1 kg roughly chopped tomatoes, 50 grams cashews, 20 grams melon seeds, and 10 grams poppy seeds to the pan. Mix well.
Cook Tomatoes Until Soft
Cover the pan and cook for , stirring occasionally, until the tomatoes soften.
Add Water and Continue Cooking
After , add 1/2 cup water and continue cooking until the tomatoes are very soft.
Remove Bay Leaves and Cool
Remove the bay leaves from the cooked mixture. Allow the mixture to cool down completely.
Blend into a Smooth Paste
Transfer the cooled mixture to a blender jar and blend into a smooth paste.
Strain the Paste
Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth texture, discarding any leftover fiber.
Temper Cumin Seeds
Heat 1/2 cup oil in a clean pan over medium heat. Add 1 Tsp cumin seeds and let them splutter.
Add Gravy Paste and Dry Spices
Add the smooth tomato-cashew paste to the pan and mix well. Then, add 1 Tsp turmeric powder, 3 Tbsp Kashmiri chilli powder, 2 Tbsp coriander powder, and 1 Tsp garam masala. Mix all the spices thoroughly with the gravy.
Add Kasuri Methi and Salt, Cook Gravy
Add 1 Tbsp crushed Kasuri methi and 1 Tsp salt (or as per taste). Stir and cook the gravy at medium heat for , or until it slowly turns thick and the oil separates from the gravy.
Cool and Store Gravy
Once the gravy is thick and the oil has separated, remove it from heat and let it cool down completely. Store the all-purpose gravy in airtight containers. It can be stored in the deep freezer for up to 6 months or refrigerated for up to 7 days.
Prepare Gravy for Matar Paneer
Take 2/3 cup (150 grams) of the all-purpose gravy in a bowl. Add 150 ml water and mix well to create a thinner gravy consistency.
Roast Paneer and Peas
Heat 2 Tbsp butter in a pan. Add 200 grams of paneer cubes and roast at medium heat for , stirring occasionally, until they turn light brown. Add 1 cup (200 grams) green peas to the paneer and cook for .
Combine and Cook Matar Paneer
Pour the prepared gravy mixture into the pan. Add 1/2 Tsp salt (or as per taste) and mix well. Cover the pan and cook for until the Matar Paneer is perfectly cooked. Serve hot.
Marinate Paneer for Tawa Paneer
In a bowl, combine 2 Tbsp of the multipurpose gravy with 3-4 Tbsp curd. Mix well to form a marinade. Add 200 grams of paneer cubes to the marinade, coat them well, and let rest for .
Sauté Aromatics and Vegetables
Heat 3 Tbsp oil in a pan over medium heat. Add 1/2 Tsp cumin seeds, 2 inches chopped ginger, and 2 chopped green chilies. for a few seconds. Add 1 medium-sized chopped tomato and 1/2 cup chopped bell peppers (red, yellow, green). Mix well.
Add Spices and Marinated Paneer
Add 1 Tsp red chilli powder, 1/4 Tsp turmeric powder, and 1 Tsp coriander powder. at medium heat for until the spices are cooked and the vegetables are slightly softened. Add the paneer and 1/2 Tsp salt (or as per taste) to the pan. Mix well to combine.
Cook Tawa Paneer
Cover the pan and cook for until the paneer and vegetables are cooked through and the flavors have melded. Add 1 Tbsp crushed Kasuri methi and mix well. Serve hot.
Sauté Aromatics and Cauliflower
Heat 3 Tbsp oil in a pan over medium heat. Add 1/2 Tsp cumin seeds, 1 inch chopped ginger, and 2 chopped green chilies. for a few seconds. Add 500 grams of cauliflower florets. at medium heat for . Cover the pan and cook for , stirring occasionally, until the cauliflower is partly cooked.
Add Peas, Gravy, and Cook Sabji
Add 1 cup green peas, 2 Tbsp multipurpose gravy, and 1/2 Tsp salt (or as per taste). Mix well to combine all ingredients. Cover the pan and cook for until the vegetables are tender and the flavors are well combined. Add 1 Tbsp crushed Kasuri methi and mix well. Serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateUp to 1 week
For shorter storage, refrigerate the gravy in a glass jar for up to 7 days.
- StoreUp to 6 months
Store the gravy in airtight containers in the deep freezer for up to 6 months for long-term use.
- Store
Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth texture, discarding any leftover fiber.
- Store
Store the all-purpose gravy in airtight containers.
- StoreUp to 6 months
It can be stored in the deep freezer for up to 6 months or refrigerated for up to 7 days.
Variations
Simple ways to adapt this recipe.
- Matar Paneer (Peas and Paneer Curry)
- Tawa Paneer (Spicy PanCustomise
Fried Paneer)
- Cauliflower Peas Sabji (Cauliflower and Peas Dry Curry)
Helpful Tips
Small details that can improve the final result.
Your Notes
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