All-Purpose No Onion No Garlic Gravy

Step 1: 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. Sauté for a few seconds until aromatic.

Step 2: 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.

Step 3: Cook Tomatoes Until Soft

Cover the pan and cook for 7-8 minutes, stirring occasionally, until the tomatoes soften.

Step 4: Add Water and Continue Cooking

After 8 minutes, add 1/2 cup water and continue cooking until the tomatoes are very soft.

Step 5: Remove Bay Leaves and Cool

Remove the bay leaves from the cooked mixture. Allow the mixture to cool down completely.

Step 6: Blend into a Smooth Paste

Transfer the cooled mixture to a blender jar and blend into a smooth paste.

Step 7: Strain the Paste

Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth texture, discarding any leftover fiber.

Step 8: Temper Cumin Seeds

Heat 1/2 cup oil in a clean pan over medium heat. Add 1 Tsp cumin seeds and let them splutter.

Step 9: 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.

Step 10: 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 7-8 minutes, or until it slowly turns thick and the oil separates from the gravy.

Step 11: 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.

Step 12: 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.

Step 13: Roast Paneer and Peas

Heat 2 Tbsp butter in a pan. Add 200 grams of paneer cubes and roast at medium heat for 2-3 minutes, stirring occasionally, until they turn light brown. Add 1 cup (200 grams) green peas to the paneer and cook for 1-2 minutes.

Step 14: 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 3-4 minutes until the Matar Paneer is perfectly cooked. Serve hot.

Step 15: 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 15 minutes.

Step 16: 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. Sauté for a few seconds. Add 1 medium-sized chopped tomato and 1/2 cup chopped bell peppers (red, yellow, green). Mix well.

Step 17: Add Spices and Marinated Paneer

Add 1 Tsp red chilli powder, 1/4 Tsp turmeric powder, and 1 Tsp coriander powder. Sauté at medium heat for 1-2 minutes until the spices are cooked and the vegetables are slightly softened. Add the marinated paneer and 1/2 Tsp salt (or as per taste) to the pan. Mix well to combine.

Step 18: Cook Tawa Paneer

Cover the pan and cook for 3-4 minutes until the paneer and vegetables are cooked through and the flavors have melded. Add 1 Tbsp crushed Kasuri methi and mix well. Serve hot.

Step 19: 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. Sauté for a few seconds. Add 500 grams of cauliflower florets. Sauté at medium heat for 1-2 minutes. Cover the pan and cook for 3-4 minutes, stirring occasionally, until the cauliflower is partly cooked.

Step 20: 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 2-3 minutes until the vegetables are tender and the flavors are well combined. Add 1 Tbsp crushed Kasuri methi and mix well. Serve hot.

• Ensure the tomato mixture cools completely before blending for a smoother paste.

• Straining the blended paste removes any fibrous bits, resulting in a silky-smooth gravy.

• Store the gravy in airtight containers in the deep freezer for up to 6 months for long-term use.

• For shorter storage, refrigerate the gravy in a glass jar for up to 7 days.

• Matar Paneer (Peas and Paneer Curry)

• Tawa Paneer (Spicy Pan-Fried Paneer)

• Cauliflower Peas Sabji (Cauliflower and Peas Dry Curry)