INDIAN GRAVIES

Grp 2:-
 INTRODUCTION

● Gravy is the soul of Indian Cuisine.

● It is a thick liquid of saucy consistency that provides body and
flovor to the curries and othe food preperations.
● It provides the basic five tastes- bitter, hot, sweet, sour and salty.

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 TYPES OF INDIAN GRAVIES

Types of Gravies

Onion Tomato
Makhni Gravy Kadhai Gravy White Gravy Yellow Gravy Green Gravy

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 MAKHNI GRAVY

● Boil the tomatos with chillies, ginger, garlic.

● Cream
● Oil
● Grind all once boiled.
● Ginger
● Garlic
● Heat oil and saute ginger garlic paste followed by tomato paste
● Chillies
and spices.
● Red chilly pwd
● Turmeric pwd ● Pour the strained tomato mixture and cook till it starts leaving
● Coriander pwd
oil from sides.

● The gravy is used for making dishes like Paneer Makhni.

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 ONION TOMATO GRAVY

● Add the diced onions in a kadhai with oil and cook till golden.
● Chopped Onion
● Chopped Tomatos
● Add the garam masalas and ginger garlic paste and cook til
● Garam masala
masala leaves oil.
● Red chillies
● Tomato paste
● Cook the tomatos well and if it sticks to the bottom add some
● Ginger garlic paste
water.

● The gravy is used to make dished like panner tikka masala.

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 KADHAI GRAVY

● Heat oil and crackle the spices, add garlic chopped saute till
● Cream golden brown.
● Oil
● Ginger Garlic ● Add ginger and green chillies. Now add capsicum puree.
● Kadhai spices
● Coriander seeds ● Add chopped tomatos and saute till soft.
● Fennel seeds
● Cumin seeds ● Add half ginger, sugar, kasoori methi and cream. Finish with
● Black pepper kadhai masala.
● Turmeric powder
● Capsicum ● This gravy is selectively used to make dishes like Kadhai
● Tomatos panner, sabz kadhai or chicken kadhai.

● All 6 flavours are felt i.e sweet, sour, bitter, astringent, salt,
spicy.

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 WHITE GRAVY

● Boil cashew nuts for 5 min and drain. Mix onion chunks with
● Onion cashew and simmer till onions are soft.
● Cashew
● Oil ● Heat oil, cracle whole garam masalas and slit chillies. Saute well
● Green cardamom till it start browning.
● Bay leaf
● Green chillies ● Carefully boil the beaten yogurt with some water and cream.
● Ginger garlic paste
● Yoghurt ● Once it boils, add cashew onion paste and cook til oil appears on
● Cream surface. Finish with white pepper and green gardamom powder.
● White pepper

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 YELLOW GRAVY

● Make a paste of brown onion- yoghurt and make anotherpaste

● Brown onions of cashewnut only.
● Yoghurt
● Ginger garlic paste ● Heat oil, saute ginger garlic paste, powdered spices and tomato
● Cashew paste.
● Tomato paste
● Oil ● Once oil saperated add the onion and cashew paste.
● Red chili pwd
● Turmeric pwd ● The gravy should have a lot of oil as the cashew will absorb a lot
● Coriander pwd of oil.
● salt
● The gravy should be smooth in texture

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 GREEN GRAVY

● Blanche the spinach leaves.

● Spinach paste
● Fenugreek leaves ● Make a fine paste of the blanched spinach and strain it.
● Ginger
● Cumin Powder ● Add oil in a pan and add ginger and add the apinach paste.

● Add the cumin powder and cook till leaves oil.

● Finish it with fenugreek leaves.

● This gravy is usually used in making dishes like Palak paneer,

aloo palak, Palak lasuni, chicken hariyali.

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BIBLIOGRAPHY

Prashad (Cooking with Indian masters.)

Theory of cookery by Krishna Arora
Thank You

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