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Learn how to make at home with our Chef Varun Inamdar
Ingredients:
2 tbsp Oil
2 Bay Leaf
2 Black Cardamom
2 Green Cardamom
½ tsp Asafoetida
1 small Green Capsicum (chopped)
2 Green Chilies (chopped)
6-8 Cashew Nuts
½ tsp Turmeric Powder
1 tbsp Red Chili Powder
1 tbsp Garam Masala Powder
1 tsp Sugar
Salt (as per taste)
½ kg Tomatoes (diced)
Water
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
2 tbsp Oil
2 Bay Leaf
2 Black Cardamom
2 Green Cardamom
½ tsp Asafoetida
1 small Green Capsicum (chopped)
2 Green Chilies (chopped)
6-8 Cashew Nuts
½ tsp Turmeric Powder
1 tbsp Red Chili Powder
1 tbsp Garam Masala Powder
1 tsp Sugar
Salt (as per taste)
½ kg Tomatoes (diced)
Water
Category
🛠️
LifestyleTranscript
00:00 This magic recipe is also referred to as a Universal Gravy.
00:03 Or an all-purpose recipe.
00:05 Let's begin our Universal Gravy.
00:07 And if made right, you literally can churn out more than 50-60 different recipes.
00:13 Let's begin.
00:14 Well, if I may have forgotten to tell this to you earlier,
00:21 This is also a gravy which has no Onion, no Garlic, no Ginger.
00:26 And that makes it universally appealing.
00:29 Also, ladies and gentlemen,
00:31 Stick right to the end of this video,
00:34 Because there is a trick in which you can keep this recipe preserved,
00:37 For literally more than 3 months.
00:39 And like I said, you can churn out 50-60 different gravies, subzis,
00:44 Wonderful delights in your kitchen.
00:47 Beginning with Tomatoes, but for that,
00:49 You of course need a knife.
00:52 The basic flavour in this recipe is of course the Tomatoes,
00:56 But there is another wonderful ingredient which is a Green Capsicum.
01:00 Very very very important in this recipe or for this recipe,
01:04 Because we do not have Onions, we do not have Garlic, we do not have Ginger.
01:08 The flavour profile is this man right here.
01:12 Let's begin.
01:13 With cutting the Tomatoes roughly.
01:16 Now if you realise and notice, I have deliberately taken a combination of Tomatoes,
01:24 Which are slightly raw and also overripe.
01:28 So basically what happens, but when I say overripe,
01:30 It is not the ones that are deteriorated or gone bad.
01:33 Nice ripe plump Tomatoes, almost 80%
01:37 And 20% of Tomatoes that have that still yellow tinge,
01:41 Just turning ripe, that kind so that there is sourness,
01:44 And that whole beauty of Tomatoes coming into this recipe,
01:47 Creating like a punch and a pack.
01:49 So, remember this, 80-20, just about perfect.
01:52 4 is to 1, to keep it precise.
01:55 Moving on to Green Capsicum, the whole idea,
01:58 Is to ensure we remove the contours, like so.
02:01 As well as the pith and the seeds.
02:04 Just cut it roughly.
02:05 Moving on to fresh Green Chillies,
02:08 Ensure we remove the stalk.
02:10 Let's heat a pressure cooker with some Oil.
02:15 Now this gravy generally takes a little more of the Oil for a simple reason,
02:19 Because this forms the base,
02:21 Eventually when I am going to show you the different recipes using this,
02:24 As a base, I am not going to use Oil in that recipe.
02:27 So here, a little more Oil than usual,
02:29 Also if you carefully observe,
02:31 All the ingredients are from a regular pantry.
02:34 There is nothing out of the kitchen, there is nothing out of the box.
02:37 Just about a simple recipe,
02:39 Simple ingredients coming together,
02:41 To form one of the most amazing recipe bases ever,
02:44 From an Indian Kitchen.
02:45 Once the Oil heats up, I am going to begin with some whole spices,
02:49 Dried Bay Leaf, Black Cardamom, Green Cardamom.
02:52 Just about perfect, let's throw this in.
02:54 Asafoetida or Hing.
02:56 Along with this, Green Capsicum, Green Chillies,
02:59 And Cashew Nuts for thickness.
03:01 Exactly the way you would brown your Onions or Ginger and Garlic,
03:09 So that the untoward kind of flavour goes away,
03:12 We are going to brown in the Capsicum as well.
03:14 For another reason actually, also,
03:16 Because that way you also get that nice, beautiful, wonderful,
03:19 Smoky aroma in this gravy.
03:21 Turmeric Powder, lower the flame, ensure this doesn't burn.
03:24 Red Chilli Powder,
03:26 Depending on the colour and the spice that you are looking at.
03:28 Garam Masala.
03:30 Home ground, always better and preferable.
03:32 A little bit of Sugar,
03:34 To just bring out the flavour and balance the sourness.
03:37 Salt.
03:37 Tomatoes.
03:39 We increase the flame, whack it on a high.
03:42 And mix this.
03:50 All of this at this point in time is getting cooked on high flame.
03:53 Simultaneously, you will also realise when you do it yourself,
03:56 That the Tomato starts sticking to the sides and the bottom of the pan.
03:59 Also for a fact that there is Sugar in the recipe.
04:02 That little bit of caramelisation is just about perfect.
04:05 In fact required for this recipe,
04:07 Because that will add in wonderful layers of flavour in this gravy.
04:10 Once the Tomatoes get beautifully, wonderfully squashed,
04:13 I'm going to add in Water.
04:15 Mix this well.
04:20 And we cover this.
04:21 Whack the flame on high.
04:25 And wait for 5 whistles.
04:27 And with this, off goes the flame.
04:32 Allow this to settle for 10-15 minutes.
04:34 We shall open.
04:36 Remove the spices and blend this nice, fine and smooth.
04:42 Let's do that.
04:43 And we shall open.
04:44 With this, our universal gravy is done and ready.
05:03 And what I'm doing now is transferring this in a muffin tray.
05:08 Why would I do something like this?
05:10 Eventually, I'm going to push this in the deep freezer.
05:13 So that next time, I will show you a couple of recipes using this universal gravy.
05:19 So wait and watch.
05:20 This is me the Bombay Chef Varun Damdad signing off.
05:22 Bye for now.
05:23 [Music]