Basic Indian Gravies


Gravy

In my previous post, i have discussed gravy - what is gravy, definition of gravy, how to make a good gravy etc... plz click here, in case you want to refer that - http://www.cuisineindia.in/2016/11/what-is-gravy.html?q=basic+indian+gravy

Now let us try and understand basic indian gravies. 

Basic Indian Gravies


Brown Gravy
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
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.

Makhani 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.

For video of makhni gravy click this link - https://www.youtube.com/watch?v=5wOSe1WnSpA

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 (chop masala/brown gravy).

Gravy
Major Ingredients
Other Ingredients
Flavouring agent
Uses
Derivatives/ further uses
Brown Gravy
Onion and Tomato
Ginger Garlic Paste
Whole Spices
Majority of North Indian Dishes, Chicken Curry, Gobhi Masala, Paneer Lababdar
Lababdar,
Masala Gravy
Makhni Gravy
Tomatoes
Ginger Garlic Paste, Khoya kaju kaju paste
Kasoori Methi
Murg Makhni (Butter Chicken), Paneer Makhni, Subz makhan wala, mixed with brown gravy to form other dishes – paneer tikka masala, murg tikka masala
Kadhai gravy
White Gravy
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
Green Gravy
(Hariyali Gravy)
Spinach
Onion, tomato, ginger garlic paste
Garam masala
Palak paneer, aloo palak, saag gosht




Indian Gravy recipes

Brown Gravy
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.

Basic brown gravy recipe
Ingredients

Onion                                   250 gm
Ginger Garlic Paste              30 gm
Green chilies (chopped)      5 gm
Tomatoes                             150 gm
Oil                                        50 gm
Bay leaf                               1 no
Cardamom                           2 no
Red chilly powder               1 tsp
Coriander powder                2 tsp
Turmeric powder                 1 tsp
Garam Masala powder         ½ tsp
Salt                                        tt

North indian gravy recipe
How to make  brown gravy/chop masala
Peel, wash and chop or make paste the onions. Chop the green chillies and tomatoes.
Heat oil in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour. Then add ginger and garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Add around 150 ml of water and cook till the gravy becomes thick. Finish it with garam masala powder


Note
Garam masala powder should be added in the last stage of preparation, it helps to retain the flavour and also give better colour to the gravy.


White Gravy
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 beacouse of the use of nuts in it. The famous kormas are also considered as the derivative of white gravy.

Basic white gravy recipe
Ingredients 
Onions                                                     300gm
Cashew nut                                            40 gm
Mazagtari                                                 30 gm
Poppy seeds                                             30 gm
Green chillies                                           5 no
Ginger Garlic paste                                 50 Gms
White Pepper powder                               2 tsp
Salt                                                       to taste
Cream(optional)                                    50 ml
Green cardamom & mace powder   ½ tsp
Whole Garam Masala:
Green cardamom      5 pcs
Black cardamom       1pcs
Cloves                      5pcs
Cinnamons stick      1 inch
Bay leaf                  1 pcs
Mace                       a pinch

How to make  white gravy/ shahi gravy
Preparation
Peel and cut the onions into quarters and boil them. Make a paste along with the
Green chillies.
Boil the poppy seeds then make the white paste along with magaztari and poppy seeds.

Cooking
Heat ghee in a handi; add whole garam Masala & sauté over medium heat until it begins to crackle.
Add boiled onion paste & sauté for 2 minutes. Then add ginger and garlic pastes,white pepper powder and salt, sauté for 30 seconds.
Add the white paste to the it and cook till it starts leaving oil.
Add around 150 ml of warm  water and cook till the gravy becomes thick.
Finish it with cream(if using), little sugar and cardamom & mace powder.

Note
In place of using a mixture of magaztari, poppy seeds and cashewnut only cashewnut can be used here.





Makhani 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.

Basic Makhni gravy recipe/ Authentic makhni gravy recipe

How to make Butter Chicken/ How to make butter chicken sauce
Ingredients
Makhni Gravy


Tomato based gravy, finished with butter, cream and kasoori methi.
Ingredients
Tomatoes                                 1 kg
Ginger (crushed)                     10 gm
Garlic (crushed)                      6 cloves
Coriander stems                      2 sprigs
Ginger Garlic paste                 50 gm
Cashew paste                          2 tbsp
Tomato puree (canned)           100 ml (optional)
Red chilli powder                   2 tsp
Turmeric powder                     ½ tsp
Kasoori methi powder            1 tsp
Garam Masala powder            1 tsp
Salt                                          tt
Oil                                           50 ml
Butter                                      150 gm
Cream                                      100 gm
Ginger juliennes                      10 gm
Green coriander (chopped)     1 tbsp
Honey (optional)                     as required

Whole Garam Masala:
Green cardamom                     6
Black cardamom                     4
Cloves                            `        6
Cinnamons stick                      2
Bay leaf                                   4
Black Peppercorn                    8

Misc-en-Place
Wash and roughly chop the tomatoes. Boil it with coriander steams, crushed ginger, crushed garlic, 2 bay leaf, 2 black cardamom, 2 green cardamom,  8 peppercorn, 4 clove, 2 cinnamon sticks.  When done, cool it for a while and pass it through a processor.
Cooking
Heat some oil and melt half the butter in a handi, crackle the remaining whole garam masalas, then add the ginger garlic paste, sauté until brown. Now add cashew paste and cook for a minute. Now add the canned puree tomatoes (if using) and cook. Now add salt, red chilli powder, turmeric powder and the fresh tomato puree. Cook until oil floats on the top. Now add the remaining butter, cream, kasoori methi and garam masala powder and cook for another 2 - 3 minutes. Strain the gravy for a smooth texture. Taste it, if sour, adjust the sourness with honey.


Yellow Gravy
This delicious preparation is also known as Golden gravy and can be regarded as the mixture of
brown and white gravy.

Basic yellow gravy recipe

Ingredients

Onion                                   250 gm
Ginger Garlic Paste              30 gm
Green chilies (chopped)      5 gm
Tomatoes                             150 gm
Oil                                        50 gm
Bay leaf                               1 no
Cardamom                           2 no
Red chilly powder               1 tsp
Coriander powder                2 tsp
Turmeric powder                 1 tsp
Garam Masala powder         ½ tsp
Salt                                        tt
Cream                                   50 gm

For White Paste
Cashew nut                             15 gm
Magaztari                                15 gm
Poppy Seeds                            10 gm

How to make  yellow gravy
Preparation
Peel, wash and make paste the onions. Chop the green chillies and tomatoes.Prepare a white paste of cashewnuts, magaztari and poppy seeds.

Cooking
Heat ghee in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour.. Then add ginger and garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Now add the white paste and cook properly.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream and garam masala powder.



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