Gravy Recepies

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Basic Pasanda Gravy ( Popular Restaurant Recipes ) by Tarla Dalal Added to 62 cookbooks This recipe has been viewed 27242 times Basic pasanda gravy, this unique gravy is made using browned onions and boiled onion paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables besides the classic “paneer” combination.

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Indian Cuisine - Gravy

Transcript of Gravy Recepies

Page 1: Gravy Recepies

Basic Pasanda Gravy ( Popular Restaurant Recipes )

by Tarla Dalal

    

Added to 62 cookbooks   This recipe has been viewed 27242 times

Basic pasanda gravy, this unique gravy is made using browned onions and boiled onion

paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the

mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables

besides the classic “paneer” combination.

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Preparation Time: 15 mins   Cooking Time: 30 mins    Makes 1.25 cups 

Show me for   cups 

Ingredients

For The Onion and Cashew Paste1 cup roughly chopped onions

5 cloves (laung / lavang) garlic (lehsun)

12 mm ( 1/2") piece ginger

2 tbsp cashewnuts (kaju) , broken into pieces

For The Brown Onion Pasteoil for deep-frying

1/2 cup sliced onions

Other Ingredients2 tbsp oil

1 tsp chilli powder

1/2 tsp garam masala

3/4 cup fresh curds (dahi) , beaten

salt to taste

Method 

For the onion and cashew paste

1. Combine all the ingredients in a deep pan, add ¾ cup of water and simmer for 8 to 10

minutes or till the onions turn soft. Keep aside to cool.

2. Blend in a mixer till smooth. Keep aside.

For the brown onion paste

1. Heat the oil in a kadhai, add the onions and deep-fry till they turn golden brown in

colour. Drain on absorbent paper.

2. Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed

1. Heat the oil in a kadhai, add the onion and cashew paste and cook on a medium flame

for a few seconds, while stirring continuously.

2. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2

minutes or till the oil separates, while stirring continuously.

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3. Lower the flame, add the curds, mix well and simmer for 2 to 3 minutes, while stirring

continuously.

4. Add the brown onion paste and salt and simmer for another 2 minutes. Use as required.

Storage

1. Use this gravy on the same day to make recipes like paneer tikki pasanda, if you wish to

store it in the deep-freezer for a few weeks ensure that you avoid adding curds as they

may get spoilt on storing.

2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and

store under refrigerated conditions. While making the subzi using the stored gravy, thaw

and use it as per the recipe.

3. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.

RECIPE SOURCE : Popular Restaurant Gravies

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basic Indian graviesKadhai gravy Posted on June 13, 2012 by whiteheat2001

Kadhai gravy/ sauce

This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only

like kadhai paneer or sabz kadhai or chicken kadhai .

The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy .

All six flavours must be felt in this gravy to make it a complete dish.

Tomatoes 1 kg / Cream 100 ml / oil 100 ml

Ginger 20 gm/ garlic 20 gm/ g chilies 10 gm / g coriander 50 gm/ capsicum 100 gm

ginger garlic paste 20 gm / kadhai spices ,crushed (corriander seeds3 gm, fennel

seeds2 gm, cumin seed2 gm,  black pepper whole2 gm, red chili whole2 no) 10 gm

red chili powder 5 gm/ turmeric powder 2 gm/ coriander powder 10 gm / salt 20

gm / kasoori methi powder 5 gm/ sugar 5 gm

Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add

half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook

continuously till the oil separates . Add ginger garlic paste and sauté till oil

comes up.Add chopped tomatoes and sauté till soft . now Add half of ginger , green

chilies , a pinch of sugar,Kasoori methi powder and cream . Stir well and simmer . Finish

with  crushed spices  and chopped coriander.

Although the last two ingredients are used when you are making a particular dish like

kadhai paneer , and these are put in the end and served otherwise the gravy alone need

not require to add these ingredients . I added here just to clarify when to put these

ingredients .

Usage

this is the only gravy which is used alone and not in combination of other ingredients. The

six flovours mentioned above are obtained by sugar, tomatoes, crushed coriander ,ginger

, salt and spices.

Categories: basic Indian gravies | 6 Comments

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Yellow gravy Posted on June 13, 2012 by whiteheat2001

Yellow gravy/ sauce

This is a rich gravy with yellowish colour which helps in making a beautiful product when

used alone or in combination of other basic sauces. Generally small establishments

prepare only three basic sauces i.e. makhni , masala and yellow gravy to create the

menu.

brown onion 500 gm / yoghurt 400 gm/ ginger garlic paste 30 gm/cashew 100 gm /

tomato paste 30 gm / oil 200 ml

red chili powder 5 gm/ turmeric powder 10 gm/ coriander powder 5 gm/ salt 15 gm

Make a paste of brown onion -yoghurt  and make another paste of cahewnut  only but it

should be fried to a golden colour first.

Now heat oil , sauté ginger garlic paste, powdered spices and tomato paste .

Once the oil  separates , add yoghurt and onion paste .

Simmer till a boil comes , add cashew paste and simmer till the sauce is cooked well and

oil starts appearing on the surface .

The gravy should be having plenty of oil to start with as the cashew will absorb lots of oil

and the yoghurt paste should be added in a thin state as it will make the cooking easy

and smooth.

Categories: basic Indian gravies | 5 Comments

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Brown gravy /   sauce Posted on June 13, 2012 by whiteheat2001

Brown gravy/sauce

This is another very importantly used gravy in Indian cuisine . The main purpose of this

gravy is to give a binding base to the curries where richness is not required and

simultaneously the curry look is also required like as egg curry. It is very simple to make

and utterly useful .

Onion 1 kg/ tomato 1.2 kg/ oil 100 ml/ ginger garlic paste 30 gm

red chili powder 10 gm/ turmeric powder 5 gm/coriander powder15 gm / salt 15 gm/

garam masala powder 10 gm

Onions is sauteed in oil till it starts browning and then ginger garlic paste is added. once

it satrts sticking to the base , add tomatoes with powdered spices and salt . saute well till

oil appears on top and the tomatoes are cooked .

Now blitze the sauce and bring it back to the sauce pan and simmer further.

We may add water if required to avoid sticking or over thick gravy .

Now the colour of pureed gravy will satrt changing from orangish colour to brownish .

Simmer for 5 more minutes till a red oil start oozing from the gravy and it gives a granular

appearance to the gravy.

Keep aside.

This gravy is generally used to make basic curries like chicken curry or egg curry where

the key ingredient is sauteed in oil and further simmered in this basic sauce till cooked Or

it can be used in proportional quantities with other basic sauces to create delicacies like

matar paneer. Here primarily brown gravy and a dash of white gravy gives a required

taste of matar paneer .

Categories: basic Indian gravies | Leave a comment

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Masala gravy/ sauce Posted on June 13, 2012 by whiteheat2001

Masala gravy/sauce

This is the most versatile Indian gravy as it incorporate onion and tomato and thus can be

used in preparing most of the recipes as the dishes in India mostly require these two

ingredients in one way or the other. This is also called ‘Kanda masala’ in Maharashtra as

the word ‘Kanda’ means onion in Marathi language.

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste

50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not

dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off.  Keep

coking and while the water is reduced , the onions are softened as well to give the gravy

a smooth appearance.The onion in uk is very tough so extra cooking time is required .

Hence after the onions are browned , addition of water helps them cook properly.

Once the ginger garlic paste start sticking on pan and showing brown colour , add

turmeric -saute  and   then tomatoes , add salt and spices. Saute well , till the tomatoes

are cooked and the oil appears on surface . Now add the tomato paste to the sauce and

simmered .The gravy must look shiny and chunky yet no clear signs of  onion and

tomatoes which must be semi dissolved during cooking.

Tomatoes cooks faster when salt is added  , hence I added salt here after the tomatoes

are added to the onions. The cooking should be done on medium flame and if it sticks to

the pan during the process, small amount of water can be added occasionally.else it will

give a blackish appearance . All the gravies must be cooked in extra amount of oil as it

helps in cooking and helps in retaining the freshness of the ingredients once stored for

further use.

Usage

The gravy is a base to endless dishes like paneer lababdar where the paneer is

simmered in the sauce with extra load of cream to look orange in colour and otherwise it

can always be used in measured combination with other basic sauces to create ever

favourite dishes like chicken do pyaza and aloo dum masala

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White gravy/ sauce Posted on June 13, 2012 by whiteheat2001

  White gravy/sauce

This sauce was developed during the  moghul era,when the moghul emperors  wanted to

enjoy moon light dinner in the courtyards of Taj mahal .The creaminess of the gravy was

prepared to match the mood of the evening .

Recipe

Onion250 gm/ cashew 100 gm /200 ml water

Simmer cashewnuts in boiling water for 5 minutes and drain. It washes away the

impurities . Mix the onion chunks with cashew nuts and  water simmer till the onions are

soft. Drain the mixture and grind it.

Oil 100 ml/green cardamom, bay leaf 2 no each/green chilies 2 no/ ginger garlic

paste 30 gm/

yoghurt200 ml/ cream 50 ml/ white pepper powder 1 tsp/green cardamom powder 1

tsp.

Heat oil, crackle whole garam masala and slit chilies. Add ginger garlic paste. Saute well

till it start’s browning .

Pour beaten yogurt with some water and put on slow flame till it starts boiling. Care

should be taken at this stage for temperature . If raised , it may result in

curdled yoghurt.You can beat the yoghurt with 20ml of cream . It helps in stabilization.

Once it boils, add cashew onion paste and stir it on simmering heat till oil appears on the

surface .Finish with white pepper powder and green cardamom powder .

The point to note here is that the yogurt and cashew onion paste should be thin like

pouring consistency else it will be quiet uneasy to boil on slow heat . And the oil should

also be little more than required as the gravy absorbs the fat because of cashews .

Usage-

The sauce is generally used to prepare rich dishes like shahi paneer dishes where the

paneer cubes are simmered in the sauce else it is also used in measured combination of

other basic sauces to create ever favourite dishes like qorma and  pasanda .

Categories: basic Indian gravies | Leave a comment

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Makhni sauce/ gravy Posted on June 13, 2012 by whiteheat2001

PMakhni gravy/sauce  

Prepared primarily with tomatoes and no onion .

Recipe–

Tomatoes 1 kg

Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and

strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top.

finish with cream and keep aside for further use.

Usage

Makhni sauce is mainly used in the preparation of Chicken makhni and paneer makhni

where simply the pieces are simmered in the sauce and served .

And otherwise , its generally used in measured combination of other basic sauces to

create some most famous delicacies like chicken tikka masala

Categories: basic Indian gravies | 1 Comment

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Basic Indian gravies Posted on May 30, 2012 by whiteheat2001

                            Indian cuisine , in fact primarily North Indian cuisine -revolves around

six basic sauces/ gravies preparing the much loved  dishes like chicken korma, chicken

tikka masala and kadhai chicken .

Makhni (Tomato based ) gravy/sauce

Masala gravy/sauce (chunky gravy )

Brown gravy/sauce(curry gravy)

White gravy/sauce(qorma and other rich gravy)

Yellow gravy/ sauce(gravy used mainly for enriching vegetable gravy)

Kadhai gravy/sauce ( chunks of tomatoes with pounded spices)

                                Hi readers , So now after a clear study about the basic sauces in

Indian cuisine we are ready to move ahead for preparing some of the most famous

dishes . In restaurants , we simply add these sauces in measured combinations to create

the dishes .Following is a list of dishes which we will deal in detail under the topic

Derivatives of Basic Indian sauces.

Chicken Makhni / chicken tikka butter masala / chicken do pyaza/ chicken jalfarezi /

kadhai chicken / chicken bhuna / chicken curry / chicken qorma

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 paneer pasanda/ shahi paneer / malai kofta/ paneer kali mirch /matar paneer / methi

malai matar / navratan qorma

I’ll be posting the recipes of these ever favourite dishes sooner. The preparation requires

the dish to be prepared using these basic sauce. only then you can find an authentic

taste. Although I will provide a simpler version also but it will not be as good as the

painful original one . but this one will be handy in the times of emergency .. And we

Indians are so good at it ..No doubt !!!

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Types of Indian Gravies :

Indian cuisine traditionally gives the image and the gut feel of tantalising food steeped in fragrant spices and gravies enriched with different flavours through exotic and amazing methods of cooking.

Gravy:

Gravy is a smooth liquid of a saucy consistency, which imparts body, taste, richness and very life to any Indian preparation. In other words it is a soul of Indian cuisine.

Types of gravies are :

1. Tomato Gravy:

Ingredients :

Tomatoes : 1kgOnion : 500gmTomato Puree : 200mlChilli Powder : 30gmsGinger Garlic Paste : 05gmsWhole Garam masala : 02gms

Method:

a) Boil tomatoes by adding onions, whole garam masala. Make a puree of it.b) Add ginger garlic paste, salt, chilli powder, and tomato puree and boil it for about 20 minutes. It is also called the lababdar gravy.c) The second variation of this gravy is makhani gravy in which we add butter, cream and fenugreek powder. According to the requirement

2) Cashew nut Gravy / Shahi Gravy

Ingredients:

Cashew nut : 200gmsAlmonds: 50gmsKhus khus : 25gmsGinger-Garlic paste: 5gmsOnions : 50gmssmall green cardamom : 1-2gmsBayleaf : 2nos

Method:

a) Boil cashew and khus khus together.b) Make a boiled onion paste and almond paste. c) Put some oil in a wok and add garam masala, ginger garlic paste, almond paste, boiled onion paste and stir it for some time.d) Add cashew khus khus paste and put it on a very low fire until the gravy is finished.e) For the Korma gravy we have to add Khoya and yogurt

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3) Brown Onion Gravy :Ingredients :

Onion : 1 Kg Tomatoes : 600gmsWhole Garam masala : 2gmsRed chilli powder : 25gmsTomato puree : 100ml

Method :

a) Take oil in a handi and add garam masala, chopped onion, and cook till it turns to golden brown..b) Add red chilli powder, tomato puree and add the tomatoes.c) Cook till the tomatoes leave water

4) Yellow Gravy:Yellow gravy is white gravy in which saffron and turmeric are added in addition.

Yogurt Gravy:

Ingredients:

Curd : 1kgGram flour : 30gmsYellow chilli powder : 03gmsOnions : 150gmsTomatoes : 100gmsWhole garam masala : 02gmsTurmeric powder : 02gms

Method :

a) Take oil in a handi and add whole garam masala, chopped onions. Cook till brown .Add tomatoes and cook. b) Make a mixture of curd, gram flour, yellow chilli powder,turmeric powder.c) Pass through a strainer, into the onion & tomato, and boil.d) Reduce it to the required consistency.e) It is basic Rajasthani gravy, which is sour in taste.

5) Malai Gravy :Ginger Garlic paste : 15gmsOnions : 250gmsCumin powder 20gmsTurmeric powder : 10gmsRed chilli powder : 15gmsCoconut milk : 1ltr

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Method :

a) Take oil in a handi. Put raw onion's paste, cook till pink.b) Add ginger garlic paste and cook till it is brown.c) Add turmeric powder, Cumin powder, and cook further.d) Add the coconut milk and reduce till thick.e) This gravy is sweet in nature and it is basically from west Bengal.

6) Salan Gravy :Ingredients :

Cashewnuts (optional) : 50gmsPeanuts : 350gmsDesiccated coconut : 750gmsSesame seeds : 100gmsPoppy seeds : 50gmsTurmeric powder : 05gmsMustard seeds : 03gmsCurry leaves : FewTamarind pulp : 150mlCumin powder : 20gmsKalonji (onions seeds) : 53gmsOil

METHOD

a) Broil all the nuts & coconut, make a smooth paste.b) Heat oils, add the mustard seeds, red chilli, curry leaves and the onion seeds.c) Add the paste and sauté it.d) Add the chilli powder ,turmeric, cumin powder & tamarind pulp, saute.e) Cook on slow fire till oil leaves the sides.f) Add salt ,balance with some jaggery.

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