Recently, just as I was finishing my trial run of an instant gravy, I remembered my friend's do-ahead tip. So I promptly packed the gravy off into the fridge; after it had completely cooled, of course.
Later in the week, I warmed the gravy and to it added several cups of chopped kale (Lacinato Kale) and a can of white kidney beans. When in season, I frequently substitute kale for spinach. White kidney beans were used because I had them on hand, but any other kind should do just as well.
Verdict: A keeper.
Both the gravy recipe and the notion of preparing gravies ahead of time.
Kale and the beans paired extremely well with the gravy.
There were no leftovers! As my mother would say 'chatta-matta' (everything was licked clean)!
Kale & Beans in Tomato Gravy
Ingredients
3 cups chopped kale
1 can white kidney beans, drained
1 medium sized onion, cut into 4-5 pieces
3 large tomatoes, coarsely chopped
3 medium sized garlic cloves
1 inch piece of ginger
2 green chillies
2 tsp khus-khus (poppy seeds)
10-12 pieces of cashews, lightly roasted
2 tsp of your favourite garam masala
1 tsp turmeric
2 tsp oil
Salt to taste
Method
1. Soak the khus-khus and cashews in some warm water.
2. Blend together the onion, tomatoes, garlic, ginger, and chillies with a cup of water.
3. Heat the oil and to it add this soupy tomato-onion blend.
4. Cook it over medium-low heat for 6-7 minutes, more if the raw smell persists.
5. Meanwhile, in a blender make a smooth paste of the khus-khus and cashews.
6. Add this to the tomato gravy along with salt , turmeric, and garam masala.
7. Cook for another 2-3 minutes.
8. Add the kale and beans. Mix well and cook on low heat for 4-5 minutes.
Enjoy!
To make just the gravy, stop after step 7 and let the gravy cool completely before packing it an airtight container and storing in the fridge.
I'm sending the Kale & Beans in Tomato Gravy to Mahanandi's JFI: WBB-Greens.
