Universal Gravy

Amritsari Chole (Serves - 4)

Prep time: 30 min

Vegetables:

Onions- 2 nos (roughly chopped)

Tomatoes- 5 nos (Finely Chopped)

Ginger garlic paste- 1 spoon

Spices:

Whole Spices:

Black cardamom- 2 nos

star anise- 2 nos

green cardamom- 10 nos

red chillies- 3 nos

Fennel seeds- 2 spoons

Cumin seeds- 1/2 spoon

Bay leaves- 3 nos

Cinnamon sticks- 2

Powdered spices:

Turmeric powder - 1/2 spoon

Coriander powder- 2 spoon
Kashmiri chilli powder/Degi mirch/Paprika - 1 spoon

Nuts:
Cashew nuts: hand full

Common Salt- as per your taste
Sugar- 1/2 spoon

Butter- 2 spoons
Oil- 1 spoon

Method:

Step 1- Flavoring Butter

Take a frying pan and add 2 spoons of butter and a sppon of oil, gently heat it on a low heat and add all the remaining whole spices. Once butter gets the flavor of all the spices add  garlic paste and let it cook.

Step 2- Cooking the vegetables:

Then add the chopped onions and cook it until translucent, then add the tomatoes and cashew nuts.
Then add all the powdered spices
Cook it until the tomatoes are mushy, lid on.
Now take the prepared mixture and run it through a hand blender or mixer to make it a paste.
Strain the paste tharoughly to remove all the excess spice-remaings from the gravy

Your Universal gravy is ready!

Step 3- Preparing Paneer curry from the universal gravy

Add the fine gravy to the pan, add some water to adjust the consistancy and gently re-heat it
Cut the paneer block into small cubes and add it to the hot gravy.

Your paneer curry is also ready.

Step 4- Serving

Serve Paneer Curry with Nan Bread or Jeera Rice and some pickled veg.