Base Gravies 1

BASES USED TO PREPARE GRAVIES
KADHAI GRAVY
The spices most commonly used in Kadhai gravy include whole red chillies and whole
coriander seeds. It is a tomato based gravy. 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 form s the base for many vegetarian
dishes like kadhai paneer, kadhai vegetables as well as chicken. The gravy is usually
finished with chunks of tomato, green capsicum, crushed kasoori methi, garam masala
and coriander leaves.
WHITE GRAVY
The base for white gravy is prepared with boiled onion paste, boiled charmagaz and
cashew paste as well as curd. It is prepared by adding whole garam masala to heated oil,
followed by ginger garlic paste. Boiled onion paste is added and cooked till oil appears
on the surface after which whisked curd is added and cooked till raw flavour of curd goes
away. This is followed by the nut pastes. The gravy is further cooked till oil appears on
the surface and finished with cream. It is a good base for chicken. Shahi rizala gravy is
prepared with the base of white gravy to which white pepper is added in addition to
yellow chilli powder, green chillies and saffron.
MUGHLAI GRAVY
This gravy is prepared in the similar manner as white gravy without the addition of
charmagaz paste. The ingredients that are added to give this gravy the required colour and
flavour are powdered masalas like coriander powder, turmeric and red chilli powder.
Other than these the pastes that are added are fried onion paste and tomatoes. The gravy
is seasoned appropriately and finished with cardamom and mace powders.
YELLOW GRAVY
Yellow gravy is prepared with the white gravy base to which saffron and turmeric are
added.
YOGHURT GRAVY
This gravy is a purely curd based gravy. It is prepared by whisking together all powdered
masalas such as coriander, cumin, turmeric, red chilli powder and yellow chilli powder to
the curd. Add this prepared curd mixture to sliced onions that have been browned in ghee
with garam masala. Sometimes channa powder may be added to prevent the curd from
splitting. The gravy is cooked till the curd comes to a boil and oil appears on the surface
of the gravy. In another variation of yoghurt gravy ginger garlic paste is also added to the
whisked curd and the gravy is tempered with fenugreek seeds and cumin seeds.
BROWN ONION GRAVY

Brown onion gravy is prepared by sautéing onions till golden brown in ghee with garam
masala. The only powdered masala added is red chilli powder. This is followed by
addition of chopped tomatoes as well as tomato puree. The gravy is cooked till oil
appears on the surface of the gravy.
CASHEWNUT GRAVY
Cashewnut gravy is a very rich gravy prepared similar to white gravy. However, curd is
not added to cashew gravy. It is prepared with boiled onion paste. The nuts that are used
to prepare this gravy are cashewnut, blanched almonds and soaked and boiled khus khus.
The initial preparation is the same i.e. heat ghee, to this add whole garam masala in
particular green cardamom and bay leaf followed by ginger garlic paste. Cook the paste
till it changes colour to a golden brown. This is followed by boiled onion paste and the
other nut pastes. To prepare Korma gravy, khoya and curd are added to cashew gravy.
KESARI GRAVY
Kesari gravy is a simple onion and tomato masala based gravy that is finished with white
pepper, cream and saffron.
MAKHANI GRAVY
This gravy is a purely tomato paste gravy. In this preparation the tomatoes are boiled
along with a potli of whole garam masala, crushed ginger and garlic and green chillies.
Once the tomatoes are boiled till mashed they are pureed and passed through a strainer to
obtain a very fine puree. This puree is then cooked. For finisheing the gravy more ginger
garlic paste is used along with green chillies. Butter is added to enrich this gravy, red
chilli powder is added to enhance the colour. Sometimes honey may be added if the
tomatoes are too sour. Cream or khoya and kasoori methi is added to finish the gravy.
Another gravy on similar lines as Makhani gravy is Qasar e Pukhtan the main
ingredient in which is Paneer. This gravy is prepared with white marrow which is cooked
along with the tomato and onion which is then pureed. The gravy is finished with brown
onion paste, cream and processed cheese. Finally Paneer is added.

Base Gravies 1

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BASES USED TO PREPARE GRAVIES

BROWN ONION GRAVY

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