Restaurant style vegetables & gravies are actually easy to prepare at home. However you should know how to make the basic gravy pastes. Here I am using brown onion paste. Generally I make this paste on Sunday and keep it in an air tight container in the fridge. So whenever I feel like having a quick vegetable preparation, I use 2-3 tablespoons of this paste. These pastes come in handy if you are a working woman or a busy mom. To save time, use vegetables like potatoes, mushrooms, capsicum or pumpkin as they are quick to cook.
I make such gravies when I’m alone at home. They satisfy my taste buds and I get a feeling of having an exotic lunch at home without much effort and more importantly, without many vessels to wash. 😉
Equipment and Utensils
Flat wooden spoon
100 grams (1 cup) Mushrooms cleaned and cut into 1cm cubes
100 grams (1 medium) Capsicum cut into 1 cm squares
3 tablespoon Brown Onion Paste
1 tablespoon Full Fat Cream (Malai)
1 Green Chili chopped
1 teaspoon Cumin Seeds
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Vegetable Oil
1 teaspoon Coriander Powder
½ teaspoon Roasted Cumin Powder
¾ teaspoon Kashmiri Red Chilly Powder
¼ teaspoon Garam Masala Powder
Keep the frying pan on medium high flame with 1 tablespoon oil to heat.
Crackle cumin seeds.
Now add ginger, garlic and green chilies.
Fry for 1-2 minutes till garlic’s raw flavor is gone.
Now add capsicum and mushroom pieces.
Sprinkle some salt and stir fry for 2-3 minutes.
By this time vegetables should be mostly cooked.
Now add brown onion paste, all dry spices and malai (cream).
Fry for 1-2 minutes, till oil is released from the gravy.
Now add sugar and mix well. Check for seasoning.
Preparation Time: 6 minutes
Cooking Time: 14 minutes
Number of Servings: 2
Total Calories: 305 Kcal
Fat: 24.02 gm
Protein: 5.54 gm
Carbohydrates: 26.12 gm
Minerals: 1.18 gm
Fiber: 2.82 gm