Basic Indian Gravies

Brown Gravy
Brown Gravy is the very basic preparation that becomes a base for number of dishes. It
is made from onion and tomatoes and sometimes also called as onion tomato (Pyaz
Tamatar) gravy.

White Gravy
White gravy is made from boiled onion paste and nuts, finished with cardamom &
mace powder. It is generally used as a base for Shahi Paneer. Somewhere Shahi Paneer
is served as a tomato/onion base, red or orange coloured gravy, that I feel is some
variation. Shahi means Royal and it is called so beacouse of the use of nuts in it. The
famous kormas are also considered as the derivative of white gravy.

Makhani Gravy

Makhni stands for smooth texture. This word has been derived from makhan that
literally means Butter in hindi.This gravy is characterized by its velvety texture that
comes from the liberal use of cream and butter, red colour and the flavour of kasoori
methi.

Green Gravy/Palak Gravy

It is made from spinach and its very nutritious. This gravy is made by adding boiled
spinach paste to the onion and tomato masala.

Gravy Major Other Flavouring Uses Derivatives/

Ingredients Ingredients agent further
uses
Brown Onion and Ginger Garlic Whole Spices Majority of Lababdar,
Gravy Tomato Paste North Indian Masala
Dishes, Gravy
Chicken
Curry,
Gobhi
Masala,
Paneer
Lababdar
Makhni Tomatoes Ginger Garlic Kasoori Murg Kadhai
Gravy Paste, Khoya Methi Makhni gravy
kaju kaju (Butter
paste Chicken),
Paneer
Makhni,
 Subz
makhan
wala, mixed
with brown
gravy to
form other
dishes
paneer tikka
masala,
murg tikka
masala
White Boiled onion Ginger GarlicMace and Navrattan mixed with
Gravy paste and Paste, green Cardamom korma, malai brown
white paste chilly paste, matar, malai onion paste
(paste of white pepper kofta to form
cashewnut, powder , murg
magaztari & cream and/or korma
Poppy seeds) curd
Green Spinach Onion, Garam Palak
Gravy tomato, masala paneer, aloo
(Hariyali ginger garlic palak, saag
Gravy) paste gosht

Brown Gravy

Ingredients

Onion 250 gm
Ginger Garlic Paste 30 gm
Green chilies (chopped) 5 gm
Tomatoes 150 gm
Oil 50 gm
Bay leaf 1 no
Cardamom 2 no
Red chilly powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1 tsp
Garam Masala powder tsp
 Salt tt

Peel, wash and chop the onions. Chop the green chillies and tomatoes.
Heat oil in a handi; add the bay leaf and cardamom & saut over medium heat until it begins to
crackle.
Add onions & saut for 2 minutes or till it becomes golden brown in colour. Then add ginger and
garlic pastes, saut for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Add around 150 ml of water and cook till the gravy becomes thick. Finish it with garam masala
powder

Note
Garam masala powder should be added in the last stage of preparation, it helps to retain the flavour
and also give better colour to the gravy.

White Gravy
White gravy is made from boiled onion paste and nuts, finished with cardamom & mace powder. It
is generally used as a base for Shahi Paneer. Somewhere Shahi Paneer is served as a tomato/onion
base, red or orange coloured gravy, that I feel is some variation. Shahi means Royal and it is called
so beacouse of the use of nuts in it. The famous kormas are also considered as the derivative of white
gravy.

Ingredients
Onions 300gm
Cashew nut 40 gm
Mazagtari 30 gm
Poppy seeds 30 gm
Green chillies 5 no
Ginger Garlic paste 50 Gms
White Pepper powder 2 tsp
Salt to taste
Cream(optional) 50 ml
Green cardamom & mace powder tsp
Whole Garam Masala:
Green cardamom 5 pcs
Black cardamom 1pcs
Cloves 5pcs
Cinnamons stick 1 inch
Bay leaf 1 pcs
Mace a pinch
Preparation
Peel and cut the onions into quarters and boil them. Make a paste along with the
Green chillies.
Boil the poppy seeds then make the white paste along with magaztari and poppy seeds.

Cooking
Heat ghee in a handi; add whole garam Masala & saut over medium heat until it begins to crackle.
Add boiled onion paste & saut for 2 minutes. Then add ginger and garlic pastes, white pepper
powder and salt, saut for 30 seconds.
Add the white paste to the it and cook till it starts leaving oil.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream(if using), little sugar and cardamom & mace powder.

Note
In place of using a mixture of magaztari, poppy seeds and cashewnut only cashewnut can be used
here.

Kaliyan

Kaliyan is gravy along with the compulsory inclusion of turmeric or saffron.

There are also some other varieties of kaliyan like Chandi kaliyan, mahi kaliyan..

Salan

Salan is a preparation with gravy. That is prepared with the addition of curd/ tamarind, sesme
seeds and nuts.

It is generally yellow in colour, and most of the salans have turmeric and curry leaves in it.

Nihari
The word Nihari has come from Nihar, means morning in Urdu and this dish was usually eaten
in the early morning.

Nihari is basically a stew made from beef shank (or lamb) and spices. Originated in Delhi, it is
now popular in different parts of India.

It is also known as the breakfast curry, as it is often eaten in the morning.

Rizala

Rizala is a mutton preparation in creamy gravy.This gravy/ preparation breaks the monotony of
dark gravies and adds a variety to the menu.

Kadhai

Kadhai is the Indian wok. It is a deep, concave utensil made of brass, iron or aluminium and this
is the Indian answer to stir fry. This style of cooking is very versatile and quick if some of the
basic preparations (like preparation of the kadhai gravy, cooking of meat before finishing in
kadhai) has been done in advance.

Handi

The concept of Handi cooking is around 600 700 years old which has been passed from
generation to generation in India. Handi means an earthen pot in which cooking of curries takes
place on slow fire.Handi comes in different shapes and size but main feature remains the same to
all that is, a thick bottom that ensures that food does not stick to the bottom. It is well known fact
that the food cooked on slow fire preserves the natural characteristics- aroma. Flavour, nutrition
to its maximum. The most important aspects of handi are bhunao and dum, meaning roasting and
maturing of a prepared dish. It is best for preservation of natural characteristic of vegetables,
herbs and spice.

Masala
Masala literally means spices and this type of preparations are are synonymous with
mouthwatering spicy and tangy preparations.

Murgh Musallam

It is the most famous dish from Awadh.Musallam stands for whole. And murg mussalam means
whole chicken that is cooked in creamy tomato gravy.

Makhani Gravy

Makhni stands for smooth texture. This word has been derived from makhan that literally
means Butter in hindi.This gravy is characterized by its velvety texture that comes from the
liberal use of cream and butter, red colour and the flavour of kasoori methi.

Ingredients
Tomatoes 1 kg
Ginger Garlic paste 25 gm
 Green chillies 5 no
Ginger juliennes 10 gm
Red chillies powder 2 tsp
Kasoori Methi powder 1 tsp
Garam Masala powder 1 tsp
Butter 150 gm
Cream 100 gm
Honey (optional) As required

Whole Garam Masala:

Green cardamom 5 pcs
Black cardamom 2 pcs
Cloves 5pcs
Cinnamons stick 2 inch
Bay leaf 4 pcs
Black Peppercorn 1 tsp

Preparation
Wash and roughly chop the tomatoes, Melt half the butter in a handi, crackle the whole garam
masalas, then add the ginger garlic paste, green chillies, saut then add tomatoes, salt and some
water and bring it to boil.Simmer until reduced to half.Pass it through a strainer.

Cooking
Bring it to boil until reduced to sauce consistency. Add the remaining Butter, cream, kasoori
Methi and garam masala powder.
Adjust the sourness with honey.

Green Gravy/Palak Gravy

It is made from spinach and its very nutritious.

Ingredients
Spinach 1 kg
Chopped onions 100 gm
Tomatoes 150 gm
Green Chillies 10 no
Ginger Garlic paste 20 gm
Coriander powder 10 gm
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Whole garam masala 5 gm
Salt tt
Oil 50 gm

Preparations
Pick and wash the spinach thoroughly. Blanch it in Boiling water and make puree along with the
green chillies.

Cooking
Heat the oil in a degchi, add the whole garam masala then add the chopped onions and fry till
golden brown brown in colour.
Add the ginger garlic paste and cook till it is dry.Add the coriander powder and the red chilly
powder.
Add the tomatoes followed by salt and cook till it leaves the oil.
Add the spinach paste and cook on high flame till the raw flavour of spinach is removed and it
starts leaving oil.
Adjust the seasoning and finish it with garam masala powder.

Yellow Gravy
This delicious preparation is also known as Golden gravy and can be regarded as the mixture of
brown and white gravy.

Ingredients

Onion 250 gm
Ginger Garlic Paste 30 gm
Green chilies (chopped) 5 gm
Tomatoes 150 gm
Oil 50 gm
Bay leaf 1 no
Cardamom 2 no
Red chilly powder 1 tsp
 Coriander powder 2 tsp
Turmeric powder 1 tsp
Garam Masala powder tsp
Salt tt
Cream 50 gm

For White Paste

Cashew nut 15 gm
Magaztari 15 gm
Poppy Seeds 10 gm

Preparation
Peel, wash and make paste the onions. Chop the green chillies and tomatoes.Prepare a white paste of
cashewnuts, magaztari and poppy seeds.

Cooking
Heat ghee in a handi; add the bay leaf and cardamom & saut over medium heat until it begins to
crackle.
Add onions & saut for 2 minutes or till it becomes golden brown in colour.. Then add ginger and
garlic pastes, saut for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Now add the white paste and cook properly.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream and garam masala powder.

Apart from these basic gravies there are some popular and commonly available gravies--

Kadhai Gravy

Ingredients
 Tomatoes 700 gms
Ghee 75 gms
Garlic paste 30 gms
Coriander seeds 15 gms
Whole red chilies 10 No
Green chilies 4 No
Ginger 45 gms
Kasoori methi 5 gms
Salt to taste
Garam Masala 5 gms

Preparation
Pound the coriander seeds & whole red chilies with a pestle.
Remove steam, wash, slit, deseed & chop green chilies. Scrap, wash & chop ginger. Wash & chop
tomatoes.

Cooking
Heat ghee in a kadhai; add garlic paste & saut for over medium heat until light brown. Add the
pounded spices, saut for 30 sec. add green chilies & ginger, saut for 30 sec. then add tomatoes &
bhunno until the fat comes to the surface. Now add fenugreek & salt, stir. Sprinkle garam Masala &
stir.
Korma

Korma is a rich and thick gravy with smooth texture, It is of Mughal origin and made with
yoghurt, cream, nut and seed pastes.. The flavour is based on a mixture of spices, including
coriander and cumin, combined with yoghurt that should be below curdling temperature and
incorporated slowly and carefully with the meat juices. Traditionally, this is prepared in a pot set
over a very low fire, with charcoal on the lid to provide all-round heat.

It is generally pale in colour and does not have turmeric powder. There are several verities of it
like- Badam korma, Baizavi korma Murg korma, mutton korma, Subz Korma.