Basic Malvani Gravy
by Tarla Dalal

This recipe has been viewed 66592 times

5/5 stars 100% LIKED IT
2 REVIEWS ALL GOOD

Basic malvani gravy, apart from coconut, malvani food features a lot of onion-based curries and malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste. Malvani gravy is reddish brown in colour and very spicy because of the usage of more red chillies. Apart from authentic konkani recipes like cashew curry, use this basic gravy in rice preparations like masala bhaat, lentil preparations etc.

Basic Malvani Gravy recipe - How to make Basic Malvani Gravy

For The Malvani Paste
10 whole dry kashmiri red chillies , broken into pieces
2 tsp whole coriander (dhania) seeds
4 to 5 cloves (laung / lavang)
1/2 tsp black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/2 tsp caraway seeds (shahjeera)
4 to 5 cardamoms
2 to 3 black cardamom (badi elaichi)
1 tbsp grated dry coconut (kopra)
1 tsp poppy seeds (khus-khus)
2 tsp fennel seeds (saunf)
2 star anise (chakri phool)
25 mm (1”) piece cinnamon (dalchini)

Other Ingredients
2 tbsp oil
3/4 cup finely chopped onions

Method
For the malvani paste

Heat a broad non-stick pan and dry roast the red chillies for a minute. Keep aside.
In the same pan, dry roast the remaining ingredients for a minute or till they release aroma. Keep aside to cool.
Combine all the ingredients and blend in a mixer till smooth using ½ cup of water. Keep aside.

How to proceed

Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the prepared malvani paste, mix well and sauté on a medium flame for 30 seconds.
Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Use as required.

Storage

Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions.
While making the subzi using the stored gravy, thaw and use it as per the recipe.

Nutrient values (Abbrv) per cup

Energy	359 cal
Protein	1.6 g
Carbohydrates	12.1 g
Fiber	1 g
Fat	33.8 g
Cholesterol	0 mg
Sodium	4 mg

Click here to view calories for Basic Malvani Gravy

ajit gadre

on 24 Dec 15 09:24 PM

Tarla Dalal

25 Dec 15 10:34 AM

Thanks Ajit. Please continue to review recipes which you have made and loved from tarladalal.com

Gandhi Dhwani

on 13 Feb 15 12:40 PM

Dont be scared by the number of chillies used this recipe. As they are kashmiri, it gives a very nice colour and not tooo much of spice to it. This red gravy is used in making various subzis like cashew curry, malvani vatana usal and many more. This paste gives a very nice colour and taste to anything where added.