Hello, and greetings food lovers. here I am posting the qurator's hive-chef theme Gravy. may you people think about it is not gravy. but as I understand all types of gravies Indians are big culture and our history has evidence of it. History says the gravy is the soul of Indian cuisine. it was called kadhan or salan in ancient Indian kitchens where we found the extract from different kinds of legumes herbs and spices including some vegetables and fruits and even some meat they used for gravy. When the French and British came to India they changed all our original recipes according to their convenience and our gravy became curries. we have many gravies white gravies, red gravy, green gravies, creamy gravies, yellow gravies, and brown gravies. etc. we do different ways than the western world does. here is my green gravy.
My green gravy on kofta.
the koftas
Some kale and rocket from garden
1 small onion
1 tomato
1 tsp garam masala
16-20 cashews soaked in water
1 vegetable bouillon cube
4 -5 garlic cloves
1 cup spinach
1/2 cup fresh coriander
1 tsp rock salt
1/2 tsp black pepper
1 green chili
1 tbsp oil
1 tbsp gram flour.
wash and put all the greens in a pan add green chili, tomato, onion, and 2 garlic cloves cut into the pieces.
cook with 1/3 cup of water for around 3-4 minutes. remove from heat. after it cools down make a fine paste using the mixer.
In the pan add 3/4 tbsp oil. (the extra 1/4 we need when we make kofta.)
when warm add 2 cloves of chopped garlic. when it starts to become aromatic add 1 tbsp gram flour. stir it until it is light brown and add veg. cube, ground salt and pepper, and garam masala. then add the green paste.
Add a little water and cook it to appropriate consistency.
the gravy is ready.
I made some koftas and saffron rice with gravy. which traditionally served.
also, the sweet peas from the garden are the season's first harvest.
Thank you 🙏 very much. Coming soon with a kofta recipe the false eggs.