Punjabi Onion Gravy

Onion Gravy in Marathi

Time: 25 minutes
1 to 1.5 cups gravy

Ingredients:
2 heaped cups sliced onion, lengthwise (around 6 medium onions)
3/4 cup oil to deep fry onions
1.5 tsp garlic paste
1 tsp ginger paste
Whole garam masala - 2 bay leaves, 3-4 cardamom pods, 2-3 cloves, 1 one inch stick of cinnamon, 4-5 black pepper corn
1 tsp garam masala powder
2 tbsp cashew paste (Boil cashew in water for 4-5 minutes, drain the water and grind cashews)
2 tbsp cream
Salt to taste

Method:
1) Separate petals of sliced onion before frying. Heat oil in a kadai. Deep fry onion over medium-low heat.
2) Fry until brown. Keep stirring to avoid burning. Burned onion will ruin the flavor of the gravy.
3) When onion is fried well, remove it from the oil. Grind them with 2 tbsp hot oil. Use 1/2 cup water to make fine paste.
4) If some oil is left in kadai, then use it to fry whole spices. Heat the oil add cloves, cardamom, black pepper, cinnamon and bay leaves. Saute over low heat. Saute ginger-garlic paste. Then add onion paste and cashew paste. Cook over medium heat. Add some water to adjust the consistency. Stir occasionally as cashew paste tend to stick at the bottom.
5) Finally add cream and garam masala. and turn of the heat.

Tips:
1) Onion gravy can be used in different punjabi sabzis. This gravy stays good in fridge upto 8 to 10 days.