CINNAMON - 3 INCH

firstly, in a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3  inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.

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SAUTE - LOW FLAME

saute until the spices turn aromatic.

2

TOMATO - 1 KG, SLICED

add 1 kg tomato, 30 gram ginger and saute well until tomato softens

3

SESAME - 2 TBSP

also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds

4

SAUTE - LOW FLAME

saute for a minute or until everything is well combined.

5

BOIL - 10 MINUTES

cover and cook for 10 minutes or until everything is cooked wel

6

SMOOTH PASTE

cool completely, and transfer to the mixi jar, grind to smooth paste. keep aside

7

CHILLI POWDER - 3 TBSP

in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp  turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin  powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.

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TURNS AROMATIC

in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp  turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin  powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.

9

TOMATO PASTE

add in a prepared tomato base and mix well

10

COOK - MEDIUM FLAME

cook until the oil separates from the base.

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BOIL - 5 MINUTES

cover and cook for 5 minutes or until the oil separates completely.

12

READY TO EAT

finally, no onion no garlic gravy base is ready to prepare the curry of your choice.

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