Basic Malvani Gravy

Basic Malvani Gravy

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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

Preparation Time:    Cooking Time:    Total Time:     Makes 0.75 cup
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For the malvani paste

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

How to proceed

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


  1. 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.
  2. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Nutrient values (Abbrv) per cup
Energy359 cal
Protein1.6 g
Carbohydrates12.1 g
Fiber1 g
Fat33.8 g
Cholesterol0 mg
Sodium4 mg


Basic Malvani Gravy
 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
Basic Malvani Gravy ( Popular Restaurant Recipes )
 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.