Derivatives/ further uses
Onion and Tomato
Ginger Garlic Paste
Majority of North Indian Dishes, Chicken Curry, Gobhi Masala, Paneer Lababdar
Ginger Garlic Paste, Khoya kaju kaju paste
Murg Makhni (Butter Chicken), Paneer Makhni, Subz makhan wala, mixed with brown gravy to form other dishes – paneer tikka masala, murg tikka masala
Boiled onion paste and white paste (paste of cashewnut, magaztari & Poppy seeds)
Ginger Garlic Paste, green chilly paste, white pepper powder , cream and/or curd
Mace and Cardamom
Navrattan korma, malai matar, malai kofta
mixed with brown onion paste to form murg korma
Onion, tomato, ginger garlic paste
Palak paneer, aloo palak, saag gosht
Basic Indian Gravies
Brown Gravy is the very basic preparation that becomes a base for number of dishes. It is made from onion and tomatoes and sometimes also called as onion tomato (Pyaz Tamatar) gravy or bhuna masala.
White gravy is made from boiled onion paste and nuts, finished with cardamom & mace powder. It is generally used as a base for Shahi Paneer. Somewhere Shahi Paneer is served as a tomato/onion base, red or orange coloured gravy, that I feel is some variation. Shahi means Royal and it is called so because of the use of nuts in it. The famous korma are also considered as the derivative of white gravy.
Makhni stands for smooth texture. This word has been derived from “makhan” that literally means Butter in hindi. This gravy is characterized by its velvety texture that comes from the liberal use of cream and butter, red colour and the flavour of kasoori methi.
Green Gravy/Palak Gravy
It is made from spinach and its very nutritious. This gravy is made by adding boiled spinach paste to the onion and tomato masala.
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