Brown gravy is prepared in a variety of ways. This particular version is something that I really love as it can be considered a no fail one. Brown gravies are commonly used for both meat and vegetables.
3 large onions
15 cashew nuts
1 tbsp ginger garlic paste
5 tbsp oil
Salt to taste
1 inch cinnamon stick
1 bay leaf
1 tbsp peppercorn
1 tsp Garam masala
Heat oil in a pan and fry the onions till golden brown. Leave to cool.
Boil cashew nuts and grind to a smooth paste.
Make a smooth paste of onions as well.
In the same pan, heat a little oil and add the cardamoms, cloves, cinnamon and bay leaf. Add the peppercorn. Add the onion paste. Mix well. Add cashew parse and mix well. Add a little bit of water and cook on low heat. Adjust water accordingly. Add Garam masala and serve hot.
( my gravy is a little bit dry as I haven’t added enough water. I needed to store in the freezer for later use that why I avoided the water.)