North Indian Cashew Curry Gravy Base - The Curry Kid

Step 1: Prepare Ingredients

Heat a pressure cooker. Add 3-4 dessert spoons of ghee. Coarsely chop 2 kg of Indian onions (Mumbai Piaaz), chop 1 bulb of garlic, add 3 whole green chillies, 1 cup of unsalted cashew nuts, and 2 inches of roughly chopped ginger. Chop 1 cup of coriander, including the stalks. Chop 1 kg of ripe red tomatoes.

Step 2: Add Spices and Yogurt

Add 1 cup of full fat yogurt to the pressure cooker. Then add 1.5-2 dessert spoons of chilli powder, 2 dessert spoons of coriander powder, 1 dessert spoon of garam masala, 1 dessert spoon of turmeric, and 1 dessert spoon of salt. Add 2-3 dessert spoons of Kasuri Methi (dried fenugreek leaves).

Step 3: Mix and Add Water

Give all the ingredients a quick mix to ensure they are well dispersed. Pour in approximately 1.5 liters of bottled water, ensuring the ingredients are covered. Stir again.

Step 4: Pressure Cook

Secure the lid on the pressure cooker. Cook for 50 minutes. If not using a pressure cooker, boil for 90 minutes to soften the ingredients.

Step 5: Cool and Blend

After 50 minutes, turn off the heat and allow the pressure cooker to cool down naturally until the pressure is released. Once safe, open the lid. Stir the softened ingredients. Use a stick blender to blend the mixture into a smooth paste.

Step 6: Prepare and Add Tadka

In a separate small pan, heat 2-3 tablespoons of ghee or oil. Add whole spices for the tadka: cumin seeds, bay leaves, a cinnamon stick, green cardamom pods, a black cardamom pod, dried red chillies, cloves, and black peppercorns. Fry until fragrant. Pour the hot tadka into the blended curry base and stir well.

Step 7: Final Adjustments and Simmer

Taste the gravy and add more salt if needed. Bring the gravy to a boil to allow all the flavors to intertwine. As it boils, the whole spices will rise to the top; use a slotted spoon to remove them for a silky texture. Turn the heat down to a minimum to encourage the oil to split further, indicating it is fully cooked. Allow the gravy to cool before serving or storing.

• Use bottled water for a purer taste.

• Under-salt initially, then adjust to taste after adding all spices and the tadka.

• Remove whole spices after cooking for a silky smooth texture.

• Allow the gravy to cool completely before storing.

• If not using a pressure cooker, boil the ingredients for 90 minutes to ensure they are fully softened.

• Standard white onions can be substituted for Indian onions (Mumbai Piaaz) if unavailable.