Gravies of Indian Cuisine

Gravies of Indian Cuisine

Types of Gravies

• White Gravy

• Grill Gravy

• Yellow Gravy

• Brown / Yoshina Gravy

• Makhni Gravy

• Onion Tomato Masala Gravy

White Gravy

• Used to prepare dishes like:

  • Shahi Koorma

  • Makhni Gravy

  • Murgh Tikka Makhni

  • Garam Masala

  • Paneer Shahi Kofta

  • Masala

5 Foron

• Ingredients:

  • Cumin

  • Fennel

  • Black Mustard

  • Fenugreek (repeated)

  • Garam

  • Cinnamon

  • Cardamom

  • Clove

Kadhai Masala

• Ingredients:

  • Coriander Seeds

  • Cumin Seeds

  • Dried Chili

  • Black Pepper

  • Broil

White Gravy Preparation

• White Paste Ingredients:

  • Cashew

  • Char Magaz

  • Poppy Seeds

• Steps:

  • Boil onion paste.

  • Add cardamom for flavor.

  • Take curd (dahi).

  • Add white pepper.

  • Stir and keep aside.

Cooking Process

• Take a Kadhai, add ghee or oil.

• Add whole garam masala.

• Add ginger garlic paste; cook until the raw smell is gone.

• Add cumin and coriander powder (optional: green chili paste).

• Add white paste.

• Add boiled onion paste.

• Put salt as required.

• Put milk + yogurt.

• Add water.

• Add vegetables.

• Finish with fresh cream and ghee.

Murgh Tikka Makhani

• Marinate chicken with yogurt, salt, turmeric powder, cumin powder, coriander powder, and lemon juice.

• Take a pan, pour water.

• Add whole garam masala: cinnamon, cardamom, clove, coriander stem.

• Boil completely then throw away and strain.

• Take a Kadhai, add oil + ghee.

• Add coriander + ginger paste + white paste + red chili.

• Add water.

• Put Tikka.

• Finish with Kasuri methi, cream, butter, and honey.