Among all the months, shravan maas or sawan month is regarded as the most sacred and religious month. It is wholly dedicated to Lord Shiva as his favourite days. During these days, Hindu people and many other denies non-veg food as well as onion and garlic in their foods.
In such, making gravy items becomes almost impossible as most of the gravy food requires some quantity of onion and garlic into it.
Thus, anyhow we have to sustain on dry vegetables and bhujias during sawan! If you are abide with the same thing, then we have a very nice and tasty alternative.
It is ‘No Onion no Garlic Gravy’. You might be thinking, what gravy without onion and garlic, its impossible. But today you are going to get a very good and helpful recipe specially for festive seasons like sawan, navratri, diwali and chatth pooja as well.
Let us see the ingredients of the recipe.
Ingredients for Gravy:
- Roughly chopped tomatoes– 4 medium sized
- Ginger– 2 inch piece
- Melon seeds- 2 tablespoons
- Cumin seeds- 2 teaspoon
- Black peppercorns– 2 teaspoon
- Dried red chillies– 4
- Cinnamon sticks- 2 small
- Bay leaf- 1
- Salt as per taste
- Turmeric powder- 2 teaspoon
- Garam masala powder- 1/2 tablespoon
How to prepare the Gravy:
- Firstly, take 1 tablespoon of vegetable oil in a cooking pan and put cinnamon. bay leaf, cumin seeds, black pepper and red chilli in it.
- Saute it a bit and then put ginger, melon seeds and tomatoes in it. Turn the flame to high and cook for about a minute.
- Then put salt and turmeric powder and mix. Turn the flame to low and cover the pan. Let the mixture cook for about 5 minutes till tomatoes get soft.
- Now when the tomatoes are soft, mix it and turn off the flame.
- Let it cool down under the room temperature.
How to prepare the Gravy item:
You can take paneer, potato or any such vegetables which you want to cook with this gravy. Cut the vegetable or paneer into pieces and follow the steps give below.
- Take a small grinding jar and put the cooled mixture into it. Blen it to form puree kind of consistency and keep aside.
- Put 2 teaspoon of oil into an another pan and put some cumin seeds into it.
- Now turn the flame to high and put the grinded masala into the pan and in a medium flame stir everything nicely.
- Cook till the mixture releases oil.
- After that put the paneer cubes into the gravy and again cook on an high flame for about onne minute.
- Put 2 cups of water and make a semi thick gravy.
- Turn off the flame and garnish with chopped coriander leaves.
- Serve hot with phulkas, tandoori roti or any type of fried rice.
This gravy is very useful during festive seasons, when we don’t eat onion and garlic. So now make your festivals more enjoyable, as you don’t just need to rely on dried sabzis and bhujias.
Hope you like the recipe. Share this to all the social medias and do not forget to leave a comment below.
Thank you! Eat well and Stay well.