Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.
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It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy), Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…
- Green peas – ½ cup
- Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
- Cashew nuts – 10 nos
- Cinnamon (1 “inch stick) – 2 no’s
- Cloves – 3 nos
- Cardamom – 2 nos
- Star Anise – 2 nos
- Bay leaf – 1 no
- Ginger (1” inch stick) – 1 no
- Garlic – 7 cloves
- Green chilli – 2 no’s
- Onions – 2 nos (medium size)
- Oil – 3 tbsp
- Salt to taste
- Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
- Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
- Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
- Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
- Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
- Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
- Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
- Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
- Pour in the cashew nuts paste, cook until the gravy thickens.
- Add the roasted makhana, stir in gently.
- Remove it from fire, once the oil starts floating on the top of the gravy.
Serve hot with any roti, chapathi or pulao.