{"id":4083,"date":"2021-07-01T07:13:37","date_gmt":"2021-07-01T06:13:37","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=4083"},"modified":"2021-07-01T07:28:40","modified_gmt":"2021-07-01T06:28:40","slug":"indian-gravies-2","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/indian-gravies-2\/","title":{"rendered":"INDIAN GRAVIES"},"content":{"rendered":"\t\t
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  • Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavour to the curries and other food preparations.<\/span><\/li>
  • It provides the basic 5 tastes: bitter, hot, sweet, sour and salty.<\/span><\/li><\/ul>

    TYPES OF GRAVIES <\/b><\/span><\/p>

    • WHITE GRAVY<\/b><\/span><\/li>
    • RED GRAVY<\/b><\/span><\/li>
    • GREEN GRAVY<\/b><\/span><\/li>
    • YELLOW GRAVY<\/b><\/span><\/li>
    • BROWN GRAVY<\/b><\/span><\/li>
    • ONION TOMATO CHOP<\/b><\/span><\/li><\/ul>

      CLASSIFICATION OF GRAVIES<\/b><\/span><\/p>

      • BASIC ONION TOMATO GRAVY<\/span><\/li>
      • BROWN ONION GRAVY<\/span><\/li>
      • PALAK GRAVY<\/span><\/li>
      • GOAN CURRY<\/span><\/li>
      • SALAN<\/span><\/li>
      • BASIC WHITE GRAVY<\/span><\/li>
      • MAKHANI GRAVY<\/span><\/li>
      • KADHAI<\/span><\/li>
      • YAKHNI<\/span><\/li><\/ul>

        WHITE GRAVY\/SHAHI GRAVY<\/b><\/span><\/p>

        • This gravy is white to blonde in colour. The base of this gravy is boiled onion paste and the gravy is thickened by cashewnuts and magaj paste.<\/span><\/li>
        • It is used in Mughlai dishes.<\/span><\/li><\/ul>

          INGREDIENTS FOR WHITE GRAVY<\/b><\/span><\/p>

          • Paste of cashewnuts and magaj paste<\/span><\/li>
          • Black or white pepper powder<\/span><\/li>
          • Gr. Chillies<\/span><\/li>
          • Salt<\/span><\/li>
          • Onion paste (boiled)<\/span><\/li>
          • Refined oil<\/span><\/li>
          • Whole garam masala<\/span><\/li>
          • Ginger & garlic paste<\/span><\/li>
          • Milk (optional)<\/span><\/li>
          • Paste of poppy seeds<\/span><\/li>
          • Fresh cream<\/span><\/li><\/ul>

            METHOD OF WHITE GRAVY<\/b><\/span><\/p>

            • Heat ghee in a wok. Add khada masala till crackling sound, add slit green chillies. Add ginger & garlic paste and saute for a minute.<\/span><\/li>
            • Add boiled onion paste, cook until ghee comes out. Add other seasoning ingredients.<\/span><\/li>
            • Add all paste (cashewnuts, magaj, poppy etc.) and cook for another minutes.<\/span><\/li>
            • If required, add little bit milk or water. Now add cream slow flame, cook & then add curd. Cook till oil\/ghee comes on top.<\/span><\/li>
            • This gravy is used in many dishes and curries. It is used as a base for kormas, where more curd and brown onion paste is added. This gravy is rarely used, as it is very heavy. Malai kofta, methi matar malai, navrattan korma etc.<\/span><\/li><\/ul>

              RED GRAVY\/ MAKHANI GRAVY<\/b><\/span><\/p>

              • This is very popular gravy from north india and is used for many preparations such as murgh makhana, paneer makhana, dal makhni etc.<\/span><\/li>
              • This dish is flavoured with butter.<\/span><\/li><\/ul>

                INGREDIENTS FOR RED GRAVY<\/b><\/span><\/p>

                • Ginger & garlic paste<\/span><\/li>
                • Tomato puree<\/span><\/li>
                • Deghi mirch powder<\/span><\/li>
                • Cashewnut & magaj paste<\/span><\/li>
                • Cream<\/span><\/li>
                • Curd<\/span><\/li>
                • Whole garam masala<\/span><\/li>
                • Coriander powder<\/span><\/li>
                • Red chilli powder<\/span><\/li>
                • Kastoori methi<\/span><\/li>
                • Turmeric powder (optional)<\/span><\/li>
                • Gr. Chilli chopped<\/span><\/li>
                • White butter<\/span><\/li>
                • Refined oil<\/span><\/li>
                • Sugar<\/span><\/li>
                • Garam masala powder<\/span><\/li>
                • salt<\/span><\/li><\/ul>

                  METHOD<\/b> <\/span><\/p>

                  • Make a cross on the head of the tomatoes with a sharp knife, put them in a chosen pot, and add a little amount of water. Add crushed ginger and let the tomatoes stew until soft.<\/span><\/li>
                  • Puree and stain the tomatoes and keep aside. Heat the butter, add whole garam masala, red chilli powder and cook for 30 seconds.<\/span><\/li>
                  • Add puree tomatoes, salt, gr. Chillies and other spices. Cook till the sourness removed. Add cashewnuts & magaj paste, toasted and powdered kastoori methi and sugar.<\/span><\/li>
                  • Add more butter if required and finish with cream.<\/span><\/li>
                  • The tandoor cooked chicken tikka is stewed with makhana gravy to make murgh butter masala, murgh makhani, paneer makhani, dal makhani, subz makhan wala etc.<\/span><\/li><\/ul>

                    GREEN GRAVY<\/b><\/span><\/p>

                    • Haryali is a hindi word which means green. This gravy is made by adding cooked spinach puree into brown gravy.<\/span><\/li><\/ul>

                      INGREDIENTS<\/b><\/span><\/p>

                      • Spinach puree<\/span><\/li>
                      • Curd<\/span><\/li>
                      • Cream<\/span><\/li>
                      • Ginger & garlic paste<\/span><\/li>
                      • Brown onion paste<\/span><\/li>
                      • Gr. Chilli<\/span><\/li>
                      • Refined oil<\/span><\/li>
                      • Whole garam masala<\/span><\/li>
                      • Garam masala powder<\/span><\/li>
                      • Cumin powder<\/span><\/li>
                      • Coriander powder<\/span><\/li>
                      • Red chilli powder (optional)<\/span><\/li>
                      • Turmeric (optional)<\/span><\/li>
                      • Tomato<\/span><\/li>
                      • salt<\/span><\/li><\/ul>

                        METHOD<\/b><\/span><\/p>

                        Make the onion tomato masala, add spinach paste to the masala and cook without covering it until the oil floats on top.<\/span><\/p>

                        • The green colour can also be obtained by adding fresh coriander leaves, mint leaves or curry leaves, methi fresh etc. dishes are made : methi Tsaman, saag gosht, palak paneer, aloo palak, paneer-e-chaman.<\/span><\/li><\/ul>

                          YELLOW GRAVY\/SHAHI GRAVY<\/b><\/span><\/p>

                          • Yellow Indian gravy is made by white gravy in which saffron & turmeric is added in addition.<\/span><\/li><\/ul>

                            INGREDIENTS<\/b><\/span><\/p>

                            • Curd<\/span><\/li>
                            • Gram flour<\/span><\/li>
                            • Yellow chilli colour<\/span><\/li>
                            • Onion boiled<\/span><\/li>
                            • Tomatoes<\/span><\/li>
                            • Whole garam masala<\/span><\/li>
                            • Turmeric powder<\/span><\/li>
                            • Red chilli powder (optional)<\/span><\/li>
                            • Gr. Chilli<\/span><\/li>
                            • Coriander powder<\/span><\/li>
                            • Garam masala<\/span><\/li>
                            • Black pepper corn powder<\/span><\/li>
                            • Cream<\/span><\/li>
                            • Cashewnut & magaj paste<\/span><\/li>
                            • salt<\/span><\/li><\/ul>

                              PREPARATION<\/b><\/span><\/p>

                              • Cook curd with turmeric & besan for around 40 minutes. In a separate utensil, heat oil or ghee and temper with khada masala. Add ginger-garlic paste and saute. Add boiled onion paste and cook until oil comes on top.<\/span><\/li>
                              • Add the powdered spices made into a paste with some water & cook for 30 seconds. Add tomato puree and cook gravy.<\/span><\/li>
                              • Add some water if required. Now add cashewnuts & magaj paste, fried onion paste and then cooked curd.<\/span><\/li>
                              • Add water, season the gravy and put on dum for 15-20 minutes. Finish gravy with cream and gr. Cardamom & mace powder.<\/span><\/li>
                              • This gravy is used in the preparation of many Mughlai dishes which need to be given yellow colour for e.g. Mughlai paneer, dum ki subziyan, gucchi matar, matar paneer etc.<\/span><\/li><\/ul>

                                RAJASTHANI YELLOW GRAVY<\/b><\/span><\/p>

                                • This gravy does not use the base of white gravy.<\/span><\/li><\/ul>

                                  INGREDIENTS<\/b><\/span><\/p>

                                  • Whole garam masala<\/span><\/li>
                                  • Onion<\/span><\/li>
                                  • Hing<\/span><\/li>
                                  • Ginger garlic paste<\/span><\/li>
                                  • Turmeric powder<\/span><\/li>
                                  • Coriander powder<\/span><\/li>
                                  • Red chilli powder (optional)<\/span><\/li>
                                  • Gr. chilli<\/span><\/li>
                                  • Cumin powder (optional)<\/span><\/li>
                                  • Garam masala powder<\/span><\/li>
                                  • Curd<\/span><\/li>
                                  • R. oil<\/span><\/li>
                                  • Besan<\/span><\/li>
                                  • salt<\/span><\/li><\/ul>

                                    PREPARATION<\/b><\/span><\/p>

                                    • Heat oil in a utensil, temper khada masala & hing. Add sliced onions and cook until translucent. Add ginger garlic paste & cook. Add all powdered spices with little water & cook for a minute.<\/span><\/li>
                                    • Add curd boiled with besan and cook gravy in dum for 20 minutes or ghee floats on top.<\/span><\/li>
                                    • Blend the gravy until smooth and strain through a sieve.<\/span><\/li>
                                    • Usage: maas ki khadi, makki ka soweta, Rajasthani gatta curry etc. made fresh every day.<\/span><\/li><\/ul>

                                      BROWN GRAVY<\/b><\/span><\/p>

                                      • The base of this gravy is brown onion paste, tomato puree & boiled onion paste.<\/span><\/li><\/ul>

                                        INGREDIENTS<\/b><\/span><\/p>

                                        • Ginger garlic paste<\/span><\/li>
                                        • Onion paste (boiled)<\/span><\/li>
                                        • Onion paste (fried )<\/span><\/li>
                                        • Curd<\/span><\/li>
                                        • Tomato puree<\/span><\/li>
                                        • Gr. Chillies<\/span><\/li>
                                        • Whole garam masala<\/span><\/li>
                                        • Coriander powder<\/span><\/li>
                                        • Red chilli powder<\/span><\/li>
                                        • Cumin powder<\/span><\/li>
                                        • Turmeric powder<\/span><\/li>
                                        • Cashewnuts & magaj paste<\/span><\/li>
                                        • Garam masala powder<\/span><\/li>
                                        • salt<\/span><\/li><\/ul>

                                          PREPARATION<\/b><\/span><\/p>

                                          • Heat oil in a pan. Add whole garam masala, add ginger garlic paste, cook for a minute, add boiled onion paste, cook for 30 seconds, add tomato puree, make a paste of powdered spices by adding little bit water, add into the gravy. Cook for a minute.<\/span><\/li>
                                          • Add cashewnuts & magaj paste, cook for a minute, add brown onion paste, cook till the oil comes on top.<\/span><\/li>
                                          • Usage: this gravy is used for making rara chicken, rara mutton, mutton roganjosh etc.<\/span><\/li><\/ul>

                                            CHOPPED MASALA\/ONION TOMATO GRAVY\/LABABDAR GRAVY<\/b><\/span><\/p>

                                            • This onion tomato gravy is also known as lababdar gravy.<\/span><\/li><\/ul>

                                              INGREDIENTS<\/b><\/span><\/p>

                                              • Chopped ginger & garlic<\/span><\/li>
                                              • Chopped gr. Chilli<\/span><\/li>
                                              • Chopped onion<\/span><\/li>
                                              • Chopped tomato<\/span><\/li>
                                              • Chopped gr. Coriander<\/span><\/li>
                                              • Whole garam masala<\/span><\/li>
                                              • Refined oil<\/span><\/li>
                                              • Red chilli powder<\/span><\/li>
                                              • Coriander powder<\/span><\/li>
                                              • Turmeric powder<\/span><\/li>
                                              • salt<\/span><\/li><\/ul>

                                                PREPARATION<\/b><\/span><\/p>

                                                • Heat oil in a utensil, add khada masala, slit gr. Chillies, add chopped ginger garlic, cook for a minute. Add chopped onion cook till golden brown colour, make a paste of dry powders by adding water, add chopped tomatoes, cook for a minute, add paste of powdered spices, cook for a minute. Till oil comes on top.<\/span><\/li>
                                                • Add water if required, finish the gravy with chopped coriander, ginger julienne and gr. Chillies.<\/span><\/li>
                                                • This gravy is used as tempering to boiled lentils (dal), or sauteed spinach, small baby aubergine can be stuffed with aamchoori masala and simmered with this gravy. Other dishes are: paneer lababdar, chicken lababdar etc.<\/span><\/li><\/ul>

                                                  USES OF GRAVIES:<\/b><\/span><\/p>

                                                  1.It is used to give flavour to the dishes.<\/span><\/p>

                                                  2.So many varieties of dishes can be prepared<\/span><\/p>

                                                  3.It gives moistness to the food.<\/span><\/p>

                                                  4.It makes the meat tender and delicious.<\/span><\/p>

                                                  5.It enhances the dish appearance<\/span><\/p>

                                                  6.Colourfull dishes can be prepared like palak gosht, mutton roganjosh, mughlai korma, paneer butter masala, rara chicken, malai kofta in white gravy.<\/span><\/p>

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                                                  Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavour to the curries and other food preparations. It provides the basic 5 tastes: bitter, hot, sweet, sour and salty. TYPES OF GRAVIES WHITE GRAVY RED GRAVY GREEN GRAVY YELLOW GRAVY BROWN GRAVY ONION TOMATO CHOP […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":398,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-4083","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nINDIAN GRAVIES - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Gravy is the soul of Indian cuisine. 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