Shorba | Biryani Gravy | Sherva Recipe

For ground masala paste

• 150 grams tomatoes or 3 medium tomatoes or 1 cup roughly chopped tomatoes
• 50 grams onion or 1 medium onion or ⅓ cup chopped onions
• 1 green chili or 1 teaspoon chopped green chili (hari mirch)
• 1 inch ginger or 1 teaspoon roughly chopped ginger, peeled
• 3 to 4 garlic cloves - medium-sized or 1 teaspoon chopped garlic
• 2 tablespoons coconut - grated and fresn or 2 tablespoon desiccated coconut
• 1 tablespoon mint leaves - chopped or 1 tablespoon chopped coriander leaves or half-half of both
• 1 to 1.5 tablespoons water - for blending or grinding, optional

Other ingredients

• 2 tablespoons oil
• 1 tejpatta (Indian bay leaf)
• 1 black cardamom - optional
• 2 to 3 green cardamoms
• 1 inch cinnamon
• 3 to 4 cloves
• 2 to 3 allspice (kababchini) - optional
• 1 or 2 ingle and thin mace strands
• 4 to 5 black peppercorns
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder - reduce to ¼ teaspoon for a less spiced gravy
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon coriander powder
• 1 to 1.25 cups veg stock preferred or substitute with 1 cup water
• salt as required
• 1 to 2 tablespoons Coriander leaves or mint leaves - chopped, for garnish