Curries
It is a type of Indian stew that is made by using one kind of base gravy or a mix of different base gravies. These gravies form the main part of the dish and give its flavor, texture, and richness
Gravies
Gravy is a flavorful liquid made by cooking different ingredients like spices, herbs, thickening agents, and coloring agents in water, broth, or stock. These ingredients simmer together to create a rich, tasty sauce that adds flavor, color, and texture to a dish
There are four types of Indian gravies that are widely used as the base for preparing a variety of dishes and curries. They are :-
- Onion Tomato Gravy
- Makhni Gravy
- White Gravy
- Hariyali Gravy
1. Onion Tomato Masala
Brown Onion Gravy is a rich and flavorful Indian gravy made by slow-cooking finely sliced onions until they turn deep brown, then blending them with spices, tomatoes, and sometimes yogurt or cream. It forms the base for many North Indian dishes like Rogan Josh, Korma, etc.
Preparation Method
- Heat oil in utensil and temper with Khada Masala (prepared with Cinnamon, Cloves, Green Cardamom, Black Cardamom & Cumin) & slit green chilli
- Add chopped onion and cooked until slightly darker than golden brown.
- Add ginger-garlic paste and cook for a minute.
- Add red chilli powder made into a paste with water.
- Add chopped tomatoes and cook.
- Add small amount of hot water into the gravy and keep mashing onions and tomatoes to form a baser & thickening for gravy.
- Cook this gravy covered on a plate. The covering will deepen the colour.
- Finish gravy with chopped ginger & green chilli.
2. Makhni Gravy
Makhni Gravy is a popular gravy in northern part of India. It is used to prepare many dishes like Murgh Makhni, Paneer Makhni, etc. It is also added along with Onion Tomato Masala to prepare curries of various kinds. As the name suggest, this dish is flavoured with butter.
Preparation Method
- Make a cross on the head of tomatoes & put them in a chosen pot and add little water.
- Add crushed ginger & garlic and let tomato stew until soft.
- Puree and strain tomatoes.
- Heat butter, add red chilli powder and cook for 30 seconds.
- Add pureed tomatoes, salt, potli masala (comprised of Paan ki jad, Khas ki jad, Sandalwood powder, Dried rose petals, Star Anise, Roasted bengal gram, Mace, Bay leaf, Fennel and Coriander seeds) and green chilli.
- Cook covered until melted butter are visible on the surface.
- Add cashew nut paste, toasted and powdered kasoori methi and sugar.
- Add more butter if required and finish with cream.
3. White Gravy
White Gravy is white to blond in colour. Onion is the base of this gravy which is used before boiling it and used to thickened by nut paste (i.e. Cashews & Char Magaz). It is usually used in Mughlai dishes.
Preparation Method
- Heat ghee in utensils and temper with Khada Masala & Slit Green Chilli.
- Add ginger-garlic paste and sauté.
- Add boiled onion paste and cook until ghee comes out. Cook on a slow flame and ensure onion do not gain colour.
- Add cashews and char magaj paste & cook for some minutes. Little water can be added if required.
- Add whipped curd and cook until gravy comes to a boil.
- Cover and cook until ghee comes to top.
4. Hariyali Gravy
As name depicts, it is green in colour. This gravy made by adding cooked spinach puree into brown onion gravy/ onion tomato gravy.
As name depicts, it is green in color. This gravy made by adding cooked spinach puree into brown onion gravy/ onion tomato gravy.
Preparation Method
- Make the Onion Tomato Gravy (refer Onion Tomato Gravy)
- When done, add spinach paste to masala.
- Cook without covering it until oil floats on top.