Cooking Tips: With this ready-to-cook spice, chickpeas and paneer will be ready in minutes..

How to Make Ready-to-Cook Masala: We often wonder how dishes like paneer, chole, or mixed vegetables are prepared so quickly in restaurants. While these dishes take a long time to prepare at home, they're served in just a few minutes at a hotel or restaurant.

The secret lies in their kitchens. Yes, the secret lies in their ready-to-cook masala, or gravy. This gravy is prepared in advance and used in any dish as needed. This not only makes cooking quick but also ensures the same taste every time. Today, we'll tell you about one such special gravy that you can easily make at home and store for weeks.

Ingredients for Ready-to-Cook Gravy
5 onions
4 tomatoes
2 tablespoons ginger-garlic paste
10-12 cashews
2 bay leaves
Turmeric
Coriander powder
Garam masala
Salt
Oil

Method for Gravy

To make this gravy, first fry the onions in oil in a pan until golden. Once the onions are browned, add the ginger-garlic paste and cook. Then add the chopped tomatoes and cashews and cook until the mixture softens.

Once everything is fried, turn off the heat and let it cool for a while. Once cool, grind it in a mixer. Then, return the pan to the heat and add the spices (turmeric, red chili, coriander powder, garam masala).

After frying the spices, add the ground ingredients. Stir for 5-7 minutes. The gravy is ready. Let the prepared gravy cool, store it in an airtight container, and store it in the refrigerator.

This gravy keeps in the refrigerator for 7 to 10 days. Whenever you want to make a dish, simply add paneer, chickpeas, or your favorite vegetable, and you'll have a hotel-style dish ready in just minutes.

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