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1. https://noteshm.blogspot.com/2019/01/food-production-sem-2-unit-5-kitchen.html Basic Indian Gravies Learning Objectives: Understand and balance key Indian spices, creating depth through techniques like tempering and simmering. Learn to prepare tomato-onion, yogurt, and coconut-based gravies, mastering texture, consistency, and ingredient roles. Customize gravies for various dishes, adjusting spices, and understanding regional variations to create diverse, authentic flavors.

2. Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavour to the curries and other food preparations . It provides the basic 5 tastes: bitter, hot, sweet, sour and salty . TYPES OF GRAVIES WHITE GRAVY RED GRAVY GREEN GRAVY YELLOW GRAVY BROWN GRAVY ONION TOMATO CHOP

3. WHITE GRAVY/SHAHI GRAVY This gravy is white to blonde in colour. The base of this gravy is boiled onion paste and the gravy is thickened by cashewnuts and magaj paste. It is used in Mughlai dishes. INGREDIENTS FOR WHITE GRAVY Paste of cashew nuts and magaj paste Black or white pepper powder Gr. Chillies Salt Onion paste (boiled) Refined oil Whole garam masala Ginger & garlic paste Milk (optional) Paste of poppy seeds Fresh cream

4. METHOD OF WHITE GRAVY Heat ghee in a wok. Add khada masala till crackling sound, add slit green chillies . Add ginger & garlic paste and saute for a minute. Add boiled onion paste, cook until ghee comes out. Add other seasoning ingredients. Add all paste ( cashewnuts , magaj , poppy etc.) and cook for another minutes. If required, add little bit milk or water. Now add cream slow flame, cook & then add curd. Cook till oil/ghee comes on top. 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, as it is very heavy. Malai kofta , methi matar malai , navrattan korma etc.

5. RED GRAVY/ MAKHANI GRAVY This is very popular gravy from north india and is used for many preparations such as murgh makhana , paneer makhana , dal makhni etc. This dish is flavoured with butter. INGREDIENTS FOR RED GRAVY Ginger & garlic paste Tomato puree Deghi mirch powder Cashewnut & magaj paste Cream Curd Whole garam masala Coriander powder Red chilli powder Kastoori methi Turmeric powder ( optional) Gr . Chilli chopped White butter Refined oil Sugar Garam masala powder salt

6. METHOD Make a cross on the head of the tomatoes with a sharp knife, put them in a chosen pot, and add a little amount of water. Add crushed ginger and let the tomatoes stew until soft. Puree and stain the tomatoes and keep aside. Heat the butter, add whole garam masala, red chilli powder and cook for 30 seconds. Add puree tomatoes, salt, gr. Chillies and other spices. Cook till the sourness removed. Add cashewnuts & magaj paste, toasted and powdered kastoori methi and sugar. Add more butter if required and finish with cream. The tandoor cooked chicken tikka is stewed with makhana gravy to make murgh butter masala, murgh makhani , paneer makhani , dal makhani , subz makhan wala etc.

7. GREEN GRAVY Haryali is a hindi word which means green. This gravy is made by adding cooked spinach puree into brown gravy. INGREDIENTS Spinach puree Curd Cream Ginger & garlic paste Brown onion paste Gr . Chilli Refined oil Whole garam masala Garam masala powder Cumin powder Coriander powder Red chilli powder (optional) Turmeric ( optional) Tomato salt

8. METHOD Make the onion tomato masala, add spinach paste to the masala and cook without covering it until the oil floats on top. The green colour can also be obtained by adding fresh coriander leaves, mint leaves or curry leaves, methi fresh etc. dishes are made : methi Tsaman , saag gosht , palak paneer, aloo palak , paneer-e- chaman .

9. YELLOW GRAVY/SHAHI GRAVY Yellow Indian gravy is made by white gravy in which saffron & turmeric is added in addition. INGREDIENTS Curd Gram flour Yellow chilli colour Onion boiled Tomatoes Whole garam masala Turmeric powder Red chilli powder (optional) Gr. Chilli Coriander powder Garam masala Black pepper corn powder Cream Cashewnut & magaj paste salt

10. PREPARATION Cook curd with turmeric & besan for around 40 minutes. In a separate utensil, heat oil or ghee and temper with khada masala. Add ginger-garlic paste and saute . Add boiled onion paste and cook until oil comes on top. Add the powdered spices made into a paste with some water & cook for 30 seconds. Add tomato puree and cook gravy. Add some water if required. Now add cashewnuts & magaj paste, fried onion paste and then cooked curd. Add water, season the gravy and put on dum for 15-20 minutes. Finish gravy with cream and gr. Cardamom & mace powder. This gravy is used in the preparation of many Mughlai dishes which need to be given yellow colour for e.g. Mughlai paneer, dum ki subziyan , gucchi matar , matar paneer etc.

11. RAJASTHANI YELLOW GRAVY This gravy does not use the base of white gravy. INGREDIENTS Whole garam masala Onion Hing Ginger garlic paste Turmeric powder Coriander powder Red chilli powder ( optional) Gr . chilli Cumin powder ( optional) Garam masala powder Curd R . oil Besan salt