How to make Curry gravy/Green Gravy 1

This Curry gravy/Green Gravy 1 is good for all types of beans like French beans, cluster beans etc. Certain Dal/lentils combined with leafy vegetables tastes good with this gravy. Curry gravy/Green Gravy 1 is a blend of peanut, green chilli and coriander.

Any types of beans or leafy vegetable like French beans, cluster beans, methi/fenugreek leaves etc can be cooked with this gravy. For green leafy vegetables toor/Arhar dal needs to be added.

India is a country of culture and tradition. And one can explore Indian culture through food.

From every state to the corner of that state, the flavours of food  & its tastes changes. The reason for this is the way the food is cooked, the recipes & the ingredients. The Indian food is made with so much love.

The Indian popular food list is so vast with many cuisines, characterised by distinctive techniques and ingredients. Indian veg recipes are mainly cooked with one or more vegetable with a gravy base.

This gravy base is a combination of selected ingredients & spices. With the ingredients & spices the taste of the gravy base differs. Because of this the Indian gravy is the heart of any dish.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Quick Paneer ki sabzi/ Cottage cheese curry 

Bhindi/Lady’s Finger/ Okra sabzi 

Suva/Shepu ki sabzi/Dill Side dish 

Gaur sabzi/ Clutter beans vegetable 

Tori/ Turai ka Bharta/sponge gourd 

Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

• Peanut – ½ cup
• Green chilli – 3 to 4
• Coriander seeds – 2 tsp
• Cumin/jeera – 1 tsp
• Garlic – 4 to 6 cloves
• Coriander leaves – ½ cup

You can also follow me on Facebook Twitter Instagram Pinterest 

Method:

• In a pan roast peanut at low flame. Let it cool
• With little oil fry green chilli and garlic for 1 minute.
• In the same pan add coriander seeds & jeera/cumin. Keep evenly roasting them till there is slight change of color.
• Let all the roasted ingredients cool down to room temperature.

• Roughly chop coriander leaves.
• Combine all the ingredients and grind into a coarser paste.

• Heat 2 tbsp of oil in a kadhai. Add the paste. Add ½ tsp of salt. Cook on low flame.
• Stir continuously, as the main peanut, tends to stick at the bottom. Best is using non stick kadhai.
• When the paste starts leaving oil, add turmeric powder & garam masala powder. Mix properly.

• In little oil, saute the vegetable of your choice. Add this vegetable to the gravy and cook for a minute.
• Add required quantity of water to adjust the consistency of the gravy.
• Season with salt and let it cook at low flame for 5 minutes.