Onion Gravy - Restaurant's Secret Recipe

When we go out to have food in a restaurant or a road side eatery, the gravy in which our food comes is so tasty. It is the gravy which gives the food all it's taste.

Guys today I am going to share a secret recipe which many restaurants use. It is just a gravy, rather the base gravy for many yummy dishes that we have in restaurants.

In general this kind of gravy is prepared and stored even for more than a day by the restaurants and is used with different kind of dishes. A little tweak and changes along with this base gravy gives out a tasty dish.

So let us now make this gravy in our home and then cook tasty, yummy recipes and foods. Let's Begin...

Steps & Ingredients:

• Chop 1 kg onion

Fry them until they are crispy and brown.

It should become caramelized onions.

• Add 100g Yogurt (Dahi)

Mix properly.

Leave it for minimum 1 hour so that the onions gets soaked in the curd (dahi).

• Take 300g kaju (cashew)
• Take 1kg magaj (watermelon seeds)

Boil them in water for 15 minutes - 20 minutes.

Stain the water.

Mix it with the onion curd mixture.

Now grind it to get a fine onion paste.

In a mixer grinder.

• Take 20g garlic (fine chopped)
• Take 10g ginger (fine chopped)

Grind them to make a fine paste, keep it aside to be used later.

Take a mixing bowl.

• Add salt (as per taste or 2 tsp)
• Add 2 tsp stone flower powder (patthar ka phuul)
  
• Add 2 tsp red chilli powder
• Add 2 tsp turmeric powder (haldi)
• Add 2 tsp coriander powder (dhania)
• Add water (as required)

Make a not too thick paste. - Spice (Masala) Paste is ready, keep it aside to be used later

Heat up a pan.

• Add 2 tbsp sunflower oil.
• Add 1 bay leaf (tej patta)
• Add 2 - 3 cloves (laung)
• Add 2 green cardamon (chota elaichi)
• Add 1" cinnamon stick (dalchini)
• Add 1 nutmeg (javitri)

Cook for 2 - 3 minutes.

• Add ginger garlic paste (we made)

Cook for 5 - 7 minutes, until the ginger garlic paste is roasted properly.

• Add spice (masala) paste (we made)

Cook for another 5 - 10 minutes.

• Add the onion gravy / paste
• Add 500 ml water

Cook for 1 - 2 hours.

Onion Gravy is ready.

Takes a little time for preparation but is worth preparing as it can be refrigerated for next 3 - 4 days.

Serving Size: I have used a serving size for cooking one dish using this gravy as a base. You can make in bulk.

For bulk preparation follow the ratio mentioned below. (main ingredients only).

For every 10 kg onions. You would need 1 kg curd (dahi), 200 g garlic, 150 g ginger, 1 kg cashew and 2 kg watermelon seeds. For the rest of the spices (whole and powder) take them in ratio as per required for 10 kg onions.