Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe


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Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

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Basic Pasanda Gravy, this unique gravy is made using browned onions and boiled onion paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables besides the classic “paneer” combination.

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Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe recipe - How to make Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups
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Ingredients

For The Onion and Cashew Paste
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju) , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
12 mm ( 1/2 ") piece ginger (adrak)

For The Brown Onion Paste
1/2 cup sliced onions
oil for deep-frying

Other Ingredients
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup whisked fresh curds (dahi)
salt to taste
Method
For the onion and cashew paste

    For the onion and cashew paste
  1. Combine all the ingredients in a deep non-stick pan with ¾ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool slightly.
  2. Blend in a mixer to a smooth paste. Keep aside.

For the brown onion paste

    For the brown onion paste
  1. Heat the oil in a deep non-stick kadhai, add the onions and deep-fry on a medium flame, till they turn golden brown in colour. Drain on an absorbent paper.
  2. Combine the onions and 2 tbsp of water in a mixer and blend to a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for a 2 minutes, while stirring continuously.
  2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Lower the flame, add the curds, mix well and cook for 2 minutes, while stirring continuously.
  4. Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  5. Use as required.

Storage

    Storage
  1. Use this gravy on the same day to make recipes like paneer tikki pasanda, if you wish to store it in the deep-freezer for a few weeks ensure that you avoid adding curds as they may get spoilt on storing.
  2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
  3. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.

Nutrient values per cup
Energy569 cal
Protein9.4 g
Carbohydrates23.2 g
Fiber0.9 g
Fat45.9 g
Cholesterol0 mg
Vitamin A487.7 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B30.8 mg
Vitamin C15.5 mg
Folic Acid14.5 mcg
Calcium319.2 mg
Iron1.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium28 mg
Potassium272.6 mg
Zinc1.3 mg

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Reviews

Basic Pasanda Gravy ( Popular Restaurant Recipes )
5
 on 20 Aug 14 06:34 PM


Five stars for a five star récipé!
Basic Pasanda Gravy ( Popular Restaurant Recipes )
5
 on 02 Jul 13 11:48 AM


this recipe is very easy to make. also, the taste is amazing . it would go well with vegetables to make it into a subzi
Basic Pasanda Gravy ( Popular Restaurant Recipes )
5
 on 01 Jul 13 01:59 PM


This pasanda gravy is very easy to make and taste really good. I toss in mixed boiled vegetables, paneer and make a nice subzi...Go for it...
Basic Pasanda Gravy ( Popular Restaurant Recipes )
5
 on 06 Dec 10 11:57 PM


Its such a rich, lavish, subtly spiced gravy! Awesome recipe...its kind of a skill to get this right as it involves a variety of elements. this recipe makes it easier, so thanks!