GRAVIES AND CURRIES

There is very little difference between the gravy and the curry, we can say that
combinations of gravies are used to prepare curries. In India gravy means various
commodities, such as flavouring agents, thickening agents, and colouring agents,
that have been simmered with liquid. It can be said that gravies are central to
Indian food. We must also realize that since there are certain agents that are
limited to certain regions of India, there is another set of gravies called regional
gravies.
The four main gravies used in Indian cooking are White gravy, Hariyali gravy,
Makhni gravy, and Brown onion gravy. Some of these gravies have other names
too. To make any gravy, there are certain procedures that need to be followed right
from the selection of equipment to oil or fat, flavouring agent, souring agent,
thickening agent, and colouring agent.

Onion Tomato Masala

This is also known as brown onion gravy or onion tomato gravy. This gravy is also
known as Lababdar gravy.

Preparation
Heat oil in the chosen utensil and temper with Khada masala and slit green chillies.
Add chopped onions and cook until slightly darker than golden brown. Take care
not to burn the onions as they will impart a bitter taste. Add ginger and garlic paste
and cook for a minute. Add red chilli powder made into a paste with water and
cook for 30 seconds on a low flame. Add chopped tomatoes and cook. Add small
amounts of hot water into the gravy and keep mashing the onions and tomatoes to
form a base and thickening for the gravy. Cook this gravy covered on a hot plate.
The covering will deepen the colour. Finish the gravy with chopped ginger and
green chillies.

Usage and Storage

This gravy is used in north Indian cooking and forms the base for many curries and
dishes. This can be used as tempering to boiled lentils or sautéed spinach can be
tossed with it to make spinach dish. Small baby aubergine can be stuffed with
Aamchoori masala and simmered with this gravy. This gravy is also used of its
own to make Paneer lababdar, etc.
Makhni Gravy
This is very popular gravy from north India and is used for many preparations such
as Murgh makhni, Paneer makhni, etc. It is also added along with onion tomato
masala to produce many other curries. As the name suggests, this dish is flavoured
with butter.

Preparation
Make a cross on the head of the tomatoes with a sharp knife, put them in a chosen
pot, and a little amount of water. Add crushed ginger and garlic and let the
tomatoes stew until soft. Puree and stain the tomatoes and keep aside. Heat the
butter, add red chilli powder and cook for 30 seconds. Add Pureed Tomatoes, Salt,
Potli masala, Green chillies and cook covered until the specks of 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.

Usage and Storage

This gravy is used in north Indian cooking and forms base for many curries and
dishes. This gravy is paired with light flavoured foods such as chicken, fish, and
cottage cheese.
The Tandoor-cooked chicken tikka is stewed with Makhni gravy to make
Murgh butter masala. It is also used in conjunction with onion tomato masala to
make curries. The dish prepared with this gravy will always have makhan, which
means butter, mentioned with it such as Murgh makhni, Paneer makhni, and
Subz makhan wala.
White Gravy
This gravy is white to blonde in colour. The base of this gravy is boiled onion paste
and the gravy is thickened by nut pastes. It is usually used in Mughlai dishes.

Preparation
Heat ghee in the chosen utensil and temper with Khada masala and slit green
chillies. Add Ginger-garlic paste and sauté for about a minute. Add boiled onion
paste and cook until ghee comes out. Cook on a slow flame and ensure that the
onions do not gain colour. Add Cashew nut paste and Char magaz paste and cook
for another minute. If required, little hot water can be added at this stage. Now add
whipped curd and cook until the gravy comes to a boil. Cover and cook until ghee
comes on top. It usually takes 45 minutes for this gravy to cook.

Usage and Storage

This gravy is used in many dishes and curries. It is used as a base for Kormas,
where more curd and brown onion paste is added. This gravy is rarely used of its
own, as it is very heavy. It is thus combined with Makhni, Hariyali gravy, etc. To
create royal dishes such as Malai kofta, Methi matar malai, Navrattan korma,
etc.
This gravy should be made when required as the nut pastes and curd can make it
sour and spoil rapidly. However, the Mise en place, such as boiled onion paste,
etc, can be kept ready in the refrigerator.
Hariyali Gravy
Hariyali in Hindi means green. This gravy is made by adding cooked Spinach
puree into brown gravy.

Preparation
Make onion tomato masala. When done, add Spinach paste to the masala and cook
without covering it until the oil floats on top.

Usage and Storage

This gravy is used in many dishes around India. The green paste used in the north
can be of spinach, while in south India, this paste could be of curry leaves and
Coriander leaves. In Kashmir this green paste could be made of fresh fenugreek
leaves to create Methi Tsaman. Saag gosht from north India is also made by
combining Hariyali gravy with lamb.
This gravy can be made instantly if the basic Mise en place, such as brown onion
gravy and Spinach paste, is ready.
 REGIONAL GRAVIES

The regional produce from the base of the cooking of regional gravy. For example,
the Malabar coast of Kerala uses liberal amounts of Pepper and Garam masala
spices due to the abundance of these ingredients. India was influenced by many
foreign cuisines as a result of invasions and rule by invaders. Another major
influence on Indian cuisine has been the ancient treatise on health, ayurveda, and
the countless traditions that have developed over the centuries. It is interesting to
note that there are thinner gravies made in Rice-growing regions of India, whereas
in the wheat belts, thicker gravies are made to be eaten with Rotis and Parathas.
Similarly, regional gravies are also influenced by many factors such as availability
of ingredients in that region, etc. The climatic conditions of the regions too play an
important part in the Regional gravies and curries.

Kadhai Gravy
As the name suggest, this gravy is made in a Kadhai. This gravy is similar to
brown tomato gravy; the only difference is that there is no onion in this gravy. It is
used mostly for the vegetarian dishes such as Kadhai paneer, Kadhai vegetables,
etc. Whole red chillies and pounded coriander seeds are the most commonly used
flavours in the Kadhai gravy.

Preparation
It is prepared by adding garlic paste to heated ghee, then adding coarsely pounded
coriander and whole red chillies, followed by chopped green chillies and ginger.
Finally, chopped tomatoes are added. The gravy is cooked till oil appears on the
surface. This gravy forms the base for many vegetarian dishes such as Kadhai
paneer, Kadhai vegetables, as well as chicken dishes. The gravy is usually finished
with chunks of tomato, green capsicum, crushed Kasoori methi, garam masala,
and coriander leaves.

Usage and Storage

This gravy is used in north Indian cooking and forms base for many Stir-fried
dishes such as Kadhai paneer and vegetables such as Kadhai aloo, Kadhai
gobhi, etc. These days it is not uncommon to see Kadhai chicken as well, but
essentially this gravy is used for vegetarian dishes.
Achari Gravy
This is a regional gravy from Punjab and is used for many vegetarian and meat
dishes. It gets its name from the Achari masala used in it.

Preparation
Heat oil in the chosen utensil and temper with red chillies and broiled and roughly
Achari masala. Add Ginger-garlic paste and cook by Bhunao method for 30
seconds. Add the paste of powdered spices such as turmeric, coriander, red chilli
powder and stir for a minute. Add pureed tomatoes and cook covered until oil
separates from the gravy. Stir in the beaten curd and keep stirring the gravy until it
comes to a boil again. Adjust seasoning and cook it on Dum for 20 minutes. One
can also add chopped and mashed mango pickle to the above gravy to give a tang
and a piquant Achari flavour.

Usage and Storage

This gravy is used in north Indian cooking and forms base for many curries and
dishes. This gravy pairs up well with fish and meat items. Vegetables such as
potatoes and cauliflower also pair up well. At homes the vegetable will be added to
the gravy in the initial stage along with the tomatoes, but hotel cooking is different.

Malai Kofta Gravy

This gravy is again very popular in north India and is used for making Malai
kofta. This is not regularly used in home cooking, but is made in festive occasions
as a vegetarian delicancy.

Preparation
Prepare the boiled onion paste and keep aside. Make the tomato puree and cook it
with small amount of oil for at least an hour.
Now heat oil in the chosen utensil and cook the boiled onion paste until slightly
brown in colour. Add Ginger-garlic paste and cook for another minute. Add the
paste of spices and cook for another 30 seconds. Add cooked tomato puree and
cook the gravy for few minutes. Add Cashew nut paste and adjust seasoning.
Lastly, add cream to this and use as required.
This is how one would make this gravy in a traditional manner. In hotels this gravy
can be achieved by mixing white and Makhani gravy. If we look closely at the
ingredients, boiled onion paste and cashew nut paste are used for making white
gravy and tomatoes are used for making Makhni. Sometimes hotels adapt to
necessary changes to get a standardized product that can be delivered in short
period of time.

Usage and Storage

This gravy is used in north Indian cooking to make a dish called Malai kofta. In
this preparation deep-fried cottage cheese dumplings are often stuffed with dry
fruits such as raisins and nuts.
This gravy can be used to make various other curries, but in the north it is
commonly used for making Malai kofta only.

Yakhni Gravy
This is a regional gravy from Kashmir. It is a yoghurt-based gravy. Many times a
spice-flavoured lamb stock is also referred to as Yakhni.

Preparation
Heat ghee in the chosen utensil and temper with Shahi jeera. Add chilli paste,
ginger-garlic paste and cook for 30 seconds. Add the spice powders except (Saunth
and Cinnamon) made into a paste with little and cook for a minute. Add cashew
nut paste and cook for another 2 minutes on a slow flame. Add some water and
bring to a boil. Now add the whisked curd and brown onion paste mixture and let
the gravy cook on dum until the ghee floats on top. Season the gravy and add the
Saunth powder and Cinnamon powder along with mint and saffron.

Usage and Storage

This gravy is used to make various preparations in Kashmiri cooking. Dishes such
as Goshtaba are poached in this gravy. Goshtaba is used as a special dish during
weddings. Other dishes, such as Dhaniwal Korma, Heddar, also have the base of
Yakhni gravy. This gravy is also used to prepare many vegetarian delicacies such
as Nadir Yakhni and Alyakhni. This gravy is made fresh as it is curd based and
the shelf life is limited.