Green gravy can be used as a gravy base for Mixed vegetable, Hariyali Aloo, Matar Paneer etc.
Also see : Spinach gravy
*If you don’t want to use onion-garlic then simply omit them and follow the rest of the method as it is.
List 1 :
Ghee 3 Tbsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Sugar 1 tsp
Garam masala ¾ tsp
Salt as per taste
List 2 :
Cinnamon powder ½ tsp
Clove powder ½ tsp
Cardamom powder ¼ tsp
Tomato 1 big
Green chilli 2-3 (depends on your taste)
Ginger ½ inch piece
Coriander leaves ½ cup (chopped)
Spinach leaves 2 cups (chopped)
Poppy seeds (Khus-Khus) 2 tbsp (Soaked in warm milk for 20 minutes.)
- Grind everything together (except ‘List 1’)
- Heat ghee in a fry pan.
- Add the grinded paste.
- Add Sugar, Cumin powder and Coriander powder.
- Fry on medium-low flame.
- When ghee separates from the paste, add 1 cup Water and check the consistency.
- Bring to boil.
- Add Garam masala and Salt and cook for 2 more minutes.
- Green gravy is ready!!
If grinding raw onions make your green gravy bitter then blench them before grinding. This means boil the onions(cut in small pieces) in ½ cup water for 2-3 minutes, drain the water and then grind the onions.
A note from Author :
The food which is available outside can not be as hygienic and safe as you can prepare it at home with love for your kids and family but at the same time the truth is that cooking becomes very tiring when you do it daily. So as much as I love to cook food myself for my family, I like to keep the recipe very short and simple yet the taste is amazing. This saves my time and gives me satisfaction too. Here I am sharing my recipes with you. Please try them out and let me know. Don’t forget to rate the recipe below. If you have any questions, feel free to contact me.
Happy cooking!! 🙂