Did you know about these five basic Indian gravies? Each one has its own unique flavor and can be used in a variety of dishes

Adding a bit of improvisation to your recipe is easy with the help of these five basic gravies

Gravy forms the heart and soul of Indian cuisine, effortlessly enhancing dishes like palak paneer and various curries. This luscious, thick liquid brings a delightful consistency to an array of savory creations. It imparts the fundamental tastes of bitterness, spiciness, sweetness, sourness, and saltiness. The amalgamation of diverse masalas and aromatic herbs bestows Indian gravies with their opulent and robust flavors. Nevertheless, achieving the ideal gravy is often perceived as a complex endeavor, influenced by factors such as masala proportions and cooking duration.

Outlined below fundamental Indian gravies that offer a seamless route to culinary excellence. With a touch of ingenuity, these gravies can effortlessly elevate your recipes

In the enchanting realm of Indian cuisine, a single culinary cornerstone stands tall and versatile – the Onion-Tomato Gravy. This unassuming yet essential base serves as the bedrock for a myriad of curries that grace tables across the country. From the indulgent Butter Chicken to the creamy Butter Paneer Masala, and the comforting Egg Curry, this flavorful concoction holds the power to transform ordinary ingredients into extraordinary culinary experiences.

At its heart, the Onion-Tomato Gravy is a symphony of aromatics and spices. Crafted with precision, it combines the humble onion, the vibrant tomato, the zing of ginger, the earthiness of garlic, and a medley of spices that dance together to create a harmonious flavor profile.

 

1. Onion-Tomato Gravy Recipe

Ingredients

2 large onions, finely chopped

3 medium tomatoes, chopped

4 cloves of garlic, minced

1-inch piece of ginger, grated

1 teaspoon cumin seeds

1 teaspoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 tablespoons vegetable oil or ghee

Salt to taste

Water, as needed

Fresh coriander leaves, chopped (for garnish)

Instructions

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until they turn golden brown.

Stir in the grated ginger and minced garlic. Sauté for a couple of minutes until the raw smell disappears.

Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and a pinch of salt. Mix well and cook until the tomatoes turn soft and the oil starts to separate from the masala.

Allow the mixture to cool slightly, then transfer it to a blender. Blend into a smooth paste using a little water if needed.

Pour the blended mixture back into the pan and continue cooking over medium heat. Add garam masala and adjust the salt according to your taste. You can also add a bit more red chili powder if you prefer it spicier.

If the gravy becomes too thick, you can add some water to achieve the desired consistency. Simmer for a few minutes to let the flavors meld together.

Once the gravy reaches the desired consistency and the flavors are well incorporated, remove it from the heat.

Garnish with chopped fresh coriander leaves.

Nutrition Value

Please note that the following nutrition values are approximate and can vary based on the specific ingredients and quantities used.

Serving Size: 1/4 cup (approximately)

Calories: 50 kcal

Total Fat: 3g

Saturated Fat: 0.2g

Cholesterol: 0mg

Sodium: 150mg

Total Carbohydrates: 6g

Dietary Fiber: 1.2g

Sugars: 2.4g

Protein: 1g

Vitamin D: 0%

Calcium: 2%

Iron: 2%

Potassium: 4%

Please remember that these nutritional values are rough estimates and can vary based on factors such as portion size and specific ingredients used

 

2. Palak Gravy Recipe

Embark on a culinary journey where health meets indulgence with the delightful Palak Gravy. This versatile creation not only tantalizes the taste buds but also embraces the essence of well-being. The harmonious fusion of flavors and nutrients in this easy-to-make gravy makes it an ideal companion for both vegetarian and non-vegetarian dishes. From the classic Palak Paneer to the hearty Mutton Palak and the succulent Chicken Palak, this medium-spicy gravy lends its verdant touch to a plethora of culinary delights.

A Symphony of Taste and Health

At its core, the Palak Gravy is a celebration of green goodness. The vibrant hue of blanched spinach leaves forms the foundation, embodying the vitality of nature’s bounty. The medley of flavors is brought to life by the inclusion of zesty green chilies and the tangy allure of curd. These elements unite in a culinary dance that elevates each dish it graces.

Ingredients

2 cups fresh spinach leaves, washed and blanched

1 cup plain yogurt (curd)

2-3 green chilies, chopped (adjust to taste)

1 medium onion, chopped

3-4 cloves of garlic, minced

1-inch piece of ginger, grated

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1 tablespoon vegetable oil or ghee

Salt to taste

Water, as needed

Fresh coriander leaves, chopped (for garnish)

Instructions

Begin by blanching the fresh spinach leaves. Boil water in a pot, and when it’s simmering, add the spinach leaves for about 1-2 minutes until they wilt. Drain and immediately plunge the leaves into ice-cold water to preserve their vibrant green color. Once cooled, drain again and set aside.

In a blender, combine the blanched spinach, chopped green chilies, and plain yogurt. Blend until you have a smooth green mixture. Set aside.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add the chopped onion and sauté until translucent.

Stir in the grated ginger and minced garlic. Sauté for a couple of minutes until fragrant.

Add the turmeric powder, coriander powder, and cumin powder. Mix well and cook for a minute to toast the spices.

Pour in the spinach-yogurt mixture and stir to combine. Allow it to cook for a few minutes, letting the flavors meld together.

Season with salt and garam masala. Adjust the spice level to your preference.

If the gravy seems too thick, you can add water to achieve the desired consistency. Simmer gently for a few more minutes.

Once the flavors have developed and the gravy is heated through, remove from the heat.

Garnish with chopped fresh coriander leaves.

Nutrition Value

Please note that the following nutrition values are approximate and can vary based on specific ingredients and quantities used.

Serving Size: 1/4 cup (approximately)

Calories: 40 kcal

Total Fat: 2.5g

Saturated Fat: 0.5g

Cholesterol: 2mg

Sodium: 50mg

Total Carbohydrates: 3.5g

Dietary Fiber: 1g

Sugars: 1.5g

Protein: 2g

Vitamin D: 0%

Calcium: 6%

Iron: 8%

Potassium: 10%

These nutritional values are estimations and can vary based on factors such as portion size and specific ingredients used

3.Goan Curry Gravy

Indulge your senses in the mesmerizing tapestry of Indian cuisine with the captivating Goan Curry. Hailing from the sun-drenched haven of Goa, this culinary masterpiece beckons with its spirited blend of flavors – a harmonious convergence of spices, creamy coconut, and tender proteins that encapsulates the very essence of coastal living.

Unveiling the Coastal Delicacy

Goan Curry isn’t just a dish; it’s an odyssey through taste and tradition. Born from the crossroads of Portuguese and Indian culinary influences, this curry is a testament to the region’s rich history and culture. At its core, Goan Curry boasts a tantalizing marriage of thick coconut milk, a symphony of spices, and the freshest catches or tender meats that define the coastal bounty.

A Gastronomic Sonata

Ingredients

1 lb (450g) protein (chicken, shrimp, fish, or vegetables)

1 cup thick coconut milk

1 medium onion, finely chopped

3-4 cloves of garlic, minced

1-inch piece of ginger, grated

2-3 green chillies, slit (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon mustard seeds

A few curry leaves

2 tablespoons vegetable oil

Salt to taste

Fresh coriander leaves, chopped (for garnish)

Instructions

Commence by marinating the chosen protein with a sprinkling of turmeric and salt. Allow it to rest for 15-20 minutes.

In a pan over medium heat, warm the vegetable oil. Add mustard seeds and relish the spluttering symphony.

Infuse the air with the fragrance of finely chopped onion, sautéing until it turns a translucent melody.

Allow minced garlic and grated ginger to join the composition, their aromatic notes intertwining.

Introduce curry leaves, slit green chillies, turmeric, red chili powder, cumin, and coriander powders. Witness the dance of flavors as they unite.

If using meats, sear them in the pan until they attain a golden opulence.

Blend the composition with a cup of velvety coconut milk, delicately stirring to harmonize the ensemble. Adjust salt as your palate dictates.

Let the curry gently embrace a simmer, melding the ingredients into a melodic crescendo of flavors. For seafood, add it at this stage, allowing it to luxuriate in the curry’s embrace.

As the curry murmurs its flavors, it transforms into a tantalizing opus. The coconut milk marries the spices, creating a luxuriously textured symphony of flavors and aromas.

Conclude the culinary performance by garnishing with freshly chopped coriander leaves, infusing a burst of vibrancy into this coastal melody.

Savoring the Coastal Symphony

Goan Curry isn’t just food; it’s an expedition through sun-kissed beaches and swaying palms. With each spoonful, you’re transported to the very essence of coastal existence. Whether accompanied by steaming rice or rustic bread, Goan Curry is an invitation to relish the essence of a culinary voyage

Nutrition Value

(Note: These values are approximate and can vary based on specific ingredients and quantities used.)

Serving Size: 1 cup

Calories: 250 kcal

Total Fat: 15g

Saturated Fat: 10g

Cholesterol: 50mg

Sodium: 400mg

Total Carbohydrates: 8g

Dietary Fiber: 2g

Sugars: 3g

Protein: 20g

Vitamin D: 10%

Calcium: 6%

Iron: 15%

Potassium: 20%

As with all estimations, nutritional values can vary based on portion size and specific ingredients used

4. Mirch Ka Salan Recipe

In the realm of culinary delights, Mirch Ka Salan reigns supreme as the crowning accompaniment of biryani. An essential part of Hyderabadi Dum Biryani, this rich and flavorful side dish elevates every bite to new heights. Yet, there’s a world of salan varieties waiting to be explored. Beyond the fiery chilies, you can indulge in the enchantment of fried brinjals or delicate fried eggs, transforming your meal into a symphony of flavors

Ingredients:

10-12 long green chilies

1 large onion, finely sliced

1/2 cup roasted peanuts

2 tablespoons sesame seeds

1/4 cup desiccated coconut

1/4 cup tamarind pulp

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

10-12 curry leaves

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1/4 cup yogurt (curd)

2 tablespoons oil

Salt to taste

Fresh coriander leaves, chopped (for garnish)

Instructions

Slit the long green chillies lengthwise and deseed them. Keep them aside.

In a pan, dry roast the sesame seeds until they turn golden and release their aroma. Grind them along with roasted peanuts and desiccated coconut to make a smooth paste. Set aside.

Heat oil in a deep pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.

Introduce the finely sliced onions and sauté until they achieve a deep caramel hue.

Incorporate the ground paste into the pan. Add turmeric powder, red chili powder, and garam masala. Stir well and cook for a couple of minutes.

Pour in the tamarind pulp, followed by yogurt. Mix thoroughly and let the flavors meld.

Add the slit green chillies and curry leaves, allowing them to absorb the delectable mixture.

Season with salt and allow the salan to simmer gently, ensuring the flavors intertwine perfectly.

As the salan thickens and the aromas envelop you, remove it from the heat.

Garnish with freshly chopped coriander leaves, infusing a burst of freshness into the creation.

Nutrition Value

(Note: These values are approximate and can vary based on specific ingredients and quantities used.)

Serving Size: 1/4 cup

Calories: 150 kcal

Total Fat: 10g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 200mg

Total Carbohydrates: 12g

Dietary Fiber: 3g

Sugars: 4g

Protein: 4g

Vitamin D: 0%

Calcium: 4%

Iron: 8%

Potassium: 6%

Remember, nutritional values can vary based on portion size and specific ingredients used. Mirch Ka Salan offers not only a sensory delight but also a nutritional boost, making every spoonful a culinary journey worth savoring

5.Basic White Gravy Recipe

Indulge in the velvety embrace of Basic White Gravy, a masterpiece crafted from the essence of ground cashew nuts and poppy seeds. This rich and creamy delight has the power to transform ordinary dishes into gourmet affairs. Often gracing the likes of Malai Kofta and Safed Maas, this creamy concoction is a culinary dream come true. And for those watching their calories, fear not – milk can replace cream, offering you a lighter but equally delightful experience

Ingredients:

1/2 cup cashew nuts, soaked

2 tablespoons poppy seeds, soaked

1 medium onion, finely chopped

3-4 cloves of garlic, minced

1-inch piece of ginger, grated

2-3 green chillies, chopped (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 cup heavy cream (or milk for a lighter version)

2 tablespoons vegetable oil or ghee

Salt to taste

Water, as needed

Fresh coriander leaves, chopped (for garnish)

Instructions

Begin by soaking the cashew nuts and poppy seeds in warm water for about 20-30 minutes. Drain them and set aside.

In a blender, combine the soaked cashew nuts and poppy seeds. Blend into a smooth paste using a little water. Set aside.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Toss in the finely chopped onion and sauté until it turns a golden hue.

Stir in the minced garlic, grated ginger, and chopped green chillies. Sauté for a couple of minutes until fragrant.

Add turmeric powder, coriander powder, and cumin powder. Mix well and cook for a minute to toast the spices.

Pour in the cashew-poppy seed paste and mix thoroughly. Cook for a few minutes to let the flavors meld together.

Lower the heat and gently pour in the heavy cream or milk, stirring continuously to ensure a smooth consistency. Allow it to simmer gently.

Season with salt and garam masala, adjusting the flavors according to your taste.

If the gravy becomes too thick, you can add water to achieve the desired consistency. Simmer for a few more minutes, letting the flavors develop.

As the flavors mingle and the gravy reaches its desired richness, remove it from the heat.

Garnish with freshly chopped coriander leaves, adding a burst of freshness to this sumptuous creation.

Nutrition Value

(Note: These values are approximate and can vary based on specific ingredients and quantities used

Serving Size: 1/4 cup

Calories: 120 kcal

Total Fat: 10g

Saturated Fat: 3g

Cholesterol: 20mg

Sodium: 50mg

Total Carbohydrates: 6g

Dietary Fiber: 1g

Sugars: 1g

Protein: 2g

Vitamin D: 0%

Calcium: 2%

Iron: 2%

Potassium: 2%

As with all estimations, nutritional values can vary based on portion size and specific ingredients used. Whether you opt for cream or the lighter milk version, Basic White Gravy is a journey into culinary decadence that promises a luxurious feast for the senses

6.Makhani Gravy Recipe

Indulge in the rich and aromatic world of North Indian cuisine with the tantalizing Makhani Gravy. This beloved culinary masterpiece serves as the base for a variety of iconic dishes, including dal makani, murgh makhani (butter chicken), and paneer makhani. With its origins deeply rooted in the heart of North India, this gravy showcases a harmonious blend of flavors that will transport your taste buds to a realm of culinary delight.

At the heart of the Makhani Gravy lies its secret ingredient: butter. The velvety richness and unparalleled taste that butter imparts create a foundation of unparalleled depth and lusciousness. Complementing this indulgent core are a medley of ingredients meticulously combined to form a symphony of flavors.

The stars of the show include ripe tomatoes, which are blanched, pureed, and transformed into a vibrant base that sets the stage for the gravy’s decadence. This tomato canvas is then graced with the presence of heavy cream, which adds a smooth and creamy texture that’s synonymous with the finest North Indian fare. The interplay of tanginess from plain yogurt (curd) elevates the experience, offering a delicate balance that tantalizes the palate.

But the true magic lies in the carefully selected masalas. A hint of ginger paste infuses warmth and complexity, while garlic paste contributes its distinct aroma and flavor. The tantalizing dance of spices is brought to life by the addition of red chili powder, which bestows the gravy with just the right amount of heat. Turmeric powder imparts its golden hue, while garam masala lends its signature depth of flavor. Dried fenugreek leaves, known as kasuri methi, are sprinkled in to heighten the layers of taste and aroma

The result is a luxurious Makhani Gravy that encapsulates the essence of North Indian cuisine. Its velvety texture, robust flavor profile, and intoxicating aroma are a testament to the artistry behind each ingredient’s contribution. Whether it’s enveloping succulent pieces of marinated chicken or cradling cubes of paneer, this gravy transforms every dish it touches into a culinary masterpiece

With every spoonful of this Makhani Gravy, you embark on a culinary journey that celebrates the marriage of tradition and innovation. As you savor its buttery embrace and complex layers of taste, you’re transported to the bustling streets and vibrant kitchens of North India, where centuries-old recipes continue to captivate hearts and palates. Whether shared with loved ones or savored in solitude, this beloved gravy is a testament to the culinary heritage that continues to bring people together in the universal language of flavor

Ingredients

4 medium-sized tomatoes, blanched and pureed

1/2 cup heavy cream

2 tablespoons plain yogurt (curd)

2 tablespoons butter

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon dried fenugreek leaves (kasuri methi)

Salt to taste

Water as needed

Fresh coriander leaves, chopped (for garnish)

Instructions

In a deep pan, melt the butter over medium heat.

Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

Add the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.

Reduce the heat to low and add the red chili powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.

Gradually add the heavy cream and yogurt, stirring continuously to avoid curdling. Cook for an additional 2-3 minutes.

Add the garam masala and dried fenugreek leaves. Mix well and cook for another 2 minutes.

If the gravy is too thick, you can add a little water to achieve your desired consistency. Simmer for a few more minutes.

Taste and adjust the seasoning as needed. If you prefer a sweeter taste, you can add a pinch of sugar.

Once the gravy is cooked to your satisfaction, remove it from the heat.

Garnish with freshly chopped coriander leaves

Nutrition Value (Approximate, per serving):

(Note: Nutritional values can vary based on portion size and specific brands of ingredients used.)

Calories: around 250-300 kcal

Protein: around 3-4g

Carbohydrates: around 10-15g

Fat: around 20-25g

Fiber: around 2-3g

Please remember that these values are estimates and can vary based on the exact quantities of ingredients used and specific nutritional information for the brands you choose. Always consult with a registered dietitian or use a reliable nutrition calculator for more accurate information.