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 Onions300 gmGreen Cardamom2 piecesCashew nuts200 gmBay leaves2 piecesWater200 mlChopped Green Chilies2Ginger-Garlic Paste25 gmOil5 tbspSweet Yogurt200 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.
• 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 −

Tomatoes1kgGinger Garlic Paste20 gmOnions500 gmGaram Masala10 gmTomato Puree250 mlChili Powder30 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 Onions1 kgRed Chili Powder30 gmTomatoes500 gmTomato Puree200 mlGaram Masala5 gmOil5 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 nut200 gmOnions50 gmAlmonds75 gmGreen Cardamom Powder5 gmPoppy Seeds25gmBay Leaves2Ginger-Garlic paste10gmGaram Masala1 tbspOil4 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 coconut2 cupsFresh Chopped Cilantro with stems1 cupGreen Chilies4 piecesMint (Optional)¼ cupSalt½ tbsp.Ginger1 ½” piece

Preparation −

• Put all the ingredients in a blender.
• Grind to fine paste of thick consistency by adding a little water.