Gravy for curries(Green sauce)

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 cups.

Ingredients

2 medium onions, roughly chopped 1 tablespoon broken cashewnuts 6 cloves garlic, roughly chopped 12 mm. (½") ginger piece 3 green cardamoms (elaichi) 2 cloves (laung) 1 bay leaf (tejpatta) 2 green chillies, chopped 1 cup fresh curds (dahi) 1 tablespoon fresh cream 2 tablespoons oil salt to taste

Method

1. Cut the onions into big pieces. 2. Add ¾ cup of water and boil. When cooked, add the cashewnut pieces, garlic and ginger. Leave aside to cool. 3. When cool, blend to a smooth paste in the blender. 4. Heat the oil in a pan and add the cardamoms, cloves and bay leaf and stir for about ½ minute. 5. Add the onion-ginger paste and fry for 1 minute. 6. Add the green chillies and fry for a while. Remove from the heat. 7. Add the curds. Mix well and cook for ½ minute, stirring continuously. Add the cream and salt. 8. Cool and freeze in an air-tight container or in polythene bags.