Indian Yellow Gravy Restaurant Style-korma Curry Mother Sauce

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30 Ratings
60 Reviews
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Recipe By Vahchef
60 m
4 servings
650 Cals

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Indian Yellow Gravy Restaurant Style-korma Curry Mother Sauce Recipe, Nuts & Oil Seeds Sabji, How To Make Indian Yellow Gravy Restaurant Style-korma Curry Mother Sauce Recipe

Name: Indian yellow Gravy Restaurant Style-Korma Curry Mother Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 4

Indian Yellow Gravy Restaurant Style - Korma Curry Mother Sauce is basic yellow gravy influenced from the Mughlai cuisine that is made in most restaurants added to a variety of side dishes.

About Recipe

Nuts & Oil Seeds koora, Nuts & Oil Seeds Kuzhambu, Nuts & Oil Seeds torkari

How to make Indian yellow Gravy Restaurant Style-Korma Curry Mother Sauce

(30 ratings)

60 reviews so far

Prep time
10 mins

Cook time
50 mins

Total time
60 mins

Indian yellow Gravy Restaurant Style-Korma Curry Mother Sauce

Author : Vahchef
Main Ingredient : Nuts & Oil Seeds

Servings : 4 persons
Published date : March 13, 2019

Ingredients used in Indian yellow Gravy Restaurant Style-Korma Curry Mother Sauce
• Cinnamon sticks (1/2 inch) - 2 numbers.
• Cardamom - 2 numbers.
• Cloves - 3 numbers.
• Fried onions - 1/2 cup.
• Curd - 3 tablespoons.
• Chili powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Coriander powder - 1 tea spoon.
• Tomato puree - 1-1/2 tablespoon.
• Melon seeds - 1 tablespoon.
• Poppy seeds - 1 tablespoon.
• Bay leaves - 1 number.
• Almonds - 9 numbers.
• Cashew nuts - 9 numbers.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Oil - 3 tablespoons.
• Ginger garlic paste - 1 tea spoon.
• Green chili - 1 number.
Method:
Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and cook for 25 minutes. Then let it cool down put them in the blender and add fried onions, make a paste. Heat oil in a pan add cloves, cinnamon, cardamom, bay leaves, add cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chilly, cook this for 5 minutes. Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn. Add curd, mix it well thenput the lid on and let it cook for 25 to 30 minutes in a slow flame and serve it.

Neththra'sVision Posted on Thu Jul 18 2013

Woooooooow!!!

Reply 0 - Replies

Shobha Tallapaka Posted on Thu Jul 18 2013

Thank you Chef!

bedbugdude1 Posted on Thu Jul 18 2013

you sir, r the best! I've had so many killer awesome meals following yo9ur recipes. You rock man! Can't wait to pour this over some rice tomorrow.

Sathish Kumar Posted on Thu Jul 18 2013

sanjay..u're the undisputed king in indian cooking....

divixmage Posted on Thu Jul 18 2013

Thank you, Vahchef, you have inspired me to cook.

jkesar13 Posted on Thu Jul 18 2013

Yummm

wmorning3am Posted on Thu Jul 18 2013

thank you chef! i learn so much from you! i can find roasted melon seeds in my area, at a persian grocery store. are these ok to use?

Sulkarnaen Wijayanto Posted on Thu Jul 18 2013

Hii Chef, can i subtitute beaten curd (yoghurt) with coconut milk in this korma gravy ? Thank You.

TheMiramens Posted on Thu Jul 18 2013

You keep on inspiring me Chef. I am learning to become a better cook every day. Thank you for your teaching us how to become one. I will make this mother gravy today. I have all the ingredients needed. Thank you!

Sujeewa Prasannaarachchi Posted on Thu Jul 18 2013

Hi Dear Chef, I'm from Sri Lanka. I REALLY LOVE YOUR YOU TUBE CHANNEL. The reason is you are a student friendly chef. Most of the chefs teach how they do it. But you teach us how it create. You are the master chef I have ever met. Hope You meet s

geetha narayan Posted on Thu Jul 18 2013

you teach the physics of cooking and reason for the specific procedure in cooking. . once we know the reason we understand the recipes well. . thank you. . because of your teaching i am flaunting ur recipes in front of my friends. . . and get so man

mashuda sultana Posted on Thu Jul 18 2013

Thanks a lot!