Indian cooking is rich and robust. We use a ton of ingredients, herbs, and traditional masalas in each of our dishes. Though we often face defeat at bringing out the restaurant-style flavour in our home-cooked meals. It is indeed a challenging task to get that kind of taste at home. In our search of getting a restaurant-style gravy recipe, we stumbled upon this recipe shared by the YouTube channel Cook with Parul. The YouTuber said that her all-purpose gravy can be used to prepare more than 100 restaurant-style vegetables and curries. So what are you waiting for? Let’s get started.All Purpose Restaurant-Style Gravy:Ingredients:Oil: 5tbspBay Leaf: 3Cardamom (badi elaichi): 1Cardamom (choti elaichi): 4 to5 Black Peppercorns: 1/2tspCinnamon Stick: 1Cloves: 4Cumin Seed: 1tsp Onion (chopped): 5 Ginger Garlic Paste: 1tbspGreen Chili (chopped)Tomato (chopped): 5 Salt: 1 tbsp Turmeric Powder: 1tbspKashmiri Red Chilli Powder: 2 tbsp Coriander Powder: 1tbspCumin Powder: 1tbspCashew: 50 gramsCoriander (chopped) Green Chili (slitted)Method: Step 1: Heat oil in a heavy bottom kadhai. On low flame, throw in cardamom, cloves, dalchini, bay leaves, and black peppercorns. Step 2: Once the whole spices have lent their flavour to the oil, add cumin seeds. It will be followed by chopped onions. Cook the onions on medium high flame until they are golden brown. Step 3: Next, we throw in a tablespoon of the ginger garlic paste and cook for a minute with the onions. Pop in the chopped green chillies as they induce a rich spicy flavour to the gravy. Step 4: For the next step, you can either chop the tomatoes or grind them and add its paste. Along with the tomatoes, throw in some salt. Step 5: Meanwhile, take a small bowl and empty the spices, mainly turmeric, red chilli, coriander, and cumin powder. Add a little water to the spices to prepare a paste. Step 6: Once the tomatoes are cooked, pour in this paste of spices. Mix it well and cook for 2-3 minutes. Step 7: Meanwhile, boil cashews in water for 5-6 minutes. Grind in a mixer and prepare a paste. Step 8: As soon as the gravy starts to release oil, empty the cashew paste. Give it a mix on medium low flame for 2 minutes. Finish it off with slit green chillies. Your all-purpose restaurant-style gravy is ready. Watch the full recipe here: Try the recipe and let us know your experience. Featured Video Of The DaySouth Indian Style Ginger Chutney Recipe | How To Make South Indian Style Ginger Chutney
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