Biryani Masala Gravy

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. Dry-roast 1/4 cup peanuts in a pan until crunchy.
2. Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut. Dry-roast on low heat until aromatic.
3. Let cool completely, then grind to a smooth paste with a small piece of tamarind and water.
4. Heat 3 tbsp oil in a kadai. Add 1/2 tsp mustard, 1/2 tsp cumin, 1/4 tsp methi, a pinch of hing and a few curry leaves; let them splutter.
5. Add 1/2 tsp turmeric, 5 finely chopped garlic cloves and 1 inch finely chopped ginger, and sauté well.
6. Add 4 chopped chillies and sauté for a minute.
7. On low heat, add 1 tsp chilli powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala and 1 tsp salt. Sauté until aromatic.
8. Add the ground paste and cook until the oil separates.
9. Add 1 tsp salt, 1 tsp jaggery and 3 cups hot water. Mix well and boil for 10 minutes, until the oil separates.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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