Basic Indian Gravies
Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation. It provides the basic five tastes − bitter, hot, sweet, sour, and salty. In this section, we will discuss some popular gravies −
White Gravy
A basic gravy that adds body to the curries.
Ingredients −
| Chopped Onions | 300 gm | Green Cardamom | 2 pieces |
| Cashew nuts | 200 gm | Bay leaves | 2 pieces |
| Water | 200 ml | Chopped Green Chilies | 2 |
| Ginger-Garlic Paste | 25 gm | Oil | 5 tbsp |
| Sweet Yogurt | 200 gm | Cream | 100 gm |
Preparation −
- Put cashew nuts in boiling water for five minutes.
- Drain the water and put fresh water and chopped onions into it.
- Cook till onions turn soft.
- Drain the water and grind to fine paste.
- Heat oil in a wok.
- Add cardamoms, bay leaves, and chopped green chili.
- Add yogurt into it and cook for a while.
- Add cashew nut-onion paste and cook further till oil separates. add cream.
- Cut the heat and let it cool for storing.
A variation named Yellow Gravy is prepared by adding turmeric and saffron and replacing green chili with yellow chili.
Red Gravy
It is tomato based gravy that introduces sour taste.
Ingredients −
| Tomatoes | 1kg | Ginger Garlic Paste | 20 gm |
| Onions | 500 gm | Garam Masala | 10 gm |
| Tomato Puree | 250 ml | ||
| Chili Powder | 30 gm |
Preparation −
Boil tomatoes by adding onions and whole Garam Masala till they turn soft.
Blend them together till smooth.
Add ginger-garlic paste, salt, red chili powder, and tomato puree in this mixture.
Boil the mixture for 20 to 25 minutes.
Yet another version of this gravy called Makhani Gravy is prepared with addition of butter 100 gm, 200 ml cream, and 2 tbsp fenugreek powder.
Brown Gravy
It is used as a base for preparation of meat curries.
Ingredients −
| Chopped Onions | 1 kg | Red Chili Powder | 30 gm |
| Tomatoes | 500 gm | Tomato Puree | 200 ml |
| Garam Masala | 5 gm | Oil | 5 tbsp |
Preparation −
Heat oil in a pan.
Add Garam Masala, chopped onion into it and cook till the onion turns brown and translucent.
Add red chili powder, tomatoes, and tomato puree.
Cook on medium heat till the tomatoes leave water.
Grind this mixture into fine paste.
Shahi Gravy
This gravy is used in gourmet Indian cuisine.
Ingredients −
| Cashew nut | 200 gm | Onions | 50 gm |
| Almonds | 75 gm | Green Cardamom Powder | 5 gm |
| Poppy Seeds | 25gm | Bay Leaves | 2 |
| Ginger-Garlic paste | 10gm | Garam Masala | 1 tbsp |
| Oil | 4 tbsp |
Preparation −
Boil cashew and poppy seeds together.
Boil onion and almonds separately.
Grind them to fine pastes.
Take oil in a frypan.
Add Garam Masala, bay leaves, and cardamom powder.
Add all pastes except cashew-poppy seeds paste.
Cook for a while on low heat by stirring occasionally.
Add cashew-poppy seeds paste.
Cook further for a couple of minutes and cut the heat.
Yet another version of Shahi Gravy called Korma Gravy is prepared using 1 cup dried solid milk (Khoya) and 1 cup yogurt.
Green Gravy
This gravy is used in gourmet Indian veg and non-veg cuisine. Its main ingredient is coconut.
Ingredients −
| Fresh grated coconut | 2 cups | Fresh Chopped Cilantro with stems | 1 cup |
| Green Chilies | 4 pieces | Mint (Optional) | ¼ cup |
| Salt | ½ tbsp. | Ginger | 1 ½” piece |
Preparation −
- Put all the ingredients in a blender.
- Grind to fine paste of thick consistency by adding a little water.