Basic Malvani Gravy, Maharashtrian Gravy
by Tarla Dalal
basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with 39 amazing images.
basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy is a basic recipe used to make malvani vatana usal. Learn how to make basic Malvani gravy.
To make basic Malvani gravy, first make a Malvani paste. For that dry roast red chillies, add all remaining ingredients and roast for 1 minute. Cool and then combine all the ingredients, including the roasted Kashmiri chillies and blend in a mixer till smooth using 2 tbsp of water. Keep aside. Then heat the oil in a kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till light brown in colour. Add the prepared malvani paste, mix well and sauté on a medium flame for 30 seconds. Add 1/4 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Use the basic malvani gravy as required.
Malvani basic 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 that uses this basic Malvani gravy, also try my favourite Maharashtrian kala chana sabzi.
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. This basic Malvani gravy makes use of a host of spices minus the coconut.
Tips for basic Malvani gravy. 1. Maharashtrian women tend to make 3 times the quantity of our recipe and store in the fidge to use through the week. 2. Add a little salt to the Malvani gravy if you want to store for a week in the fridge. 3. Store Malvani gravy in a steel container for upto a week. 4. Malvani gravy is used in making Malvani vatana usal.
Enjoy basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with step by step photos.
Basic Malvani Gravy, Maharashtrian Gravy recipe - How to make Basic Malvani Gravy, Maharashtrian Gravy
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
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 (elaichi)
2 to 3 black cardamoms (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 piece cinnamon (dalchini)
Other Ingredients For Basic Malvani Gravy
2 tbsp oil
3/4 cup finely chopped onions
For the malvani paste
- 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, including the roasted kashmiri chillies and blend in a mixer till smooth using 2 tbsp of water. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}basic malvani gravy{/span}, heat the oil in a kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till light brown in colour.
- 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 the {span class="bold1"}basic malvani gravy{/span} as required.
Storage
- Storage
- Use this {span class="bold1"}basic malvani gravy{/span} 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 {span class="bold1"}basic malvani gravy{/span}, thaw and use it as per the recipe.
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what is basic Malvani gravy made off ?
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what is basic Malvani gravy made off ? Malvani basic gravy is made from cheap and easily available ingredients in India such as a Malvani paste made off 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 (elaichi), 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) and 25 mm piece cinnamon (dalchini). Other ingredients are chopped onions and some oil. See below image of list of ingredients for basic Malvani gravy.
making Malvani paste
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Heat a broad non-stick pan.
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Put 10 whole dry kashmiri red chillies , broken into pieces.
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Dry roast the red chillies for a minute.
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Keep aside.
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In the same pan, put 2 tsp whole coriander (dhania) seeds.
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Add 4 to 5 cloves (laung / lavang).
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Add 1/2 tsp black peppercorns (kalimirch).
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp caraway seeds (shahjeera).
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Add 4 to 5 cardamoms (elaichi).
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Add 2 to 3 black cardamom (badi elaichi).
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Add 1 tbsp grated dry coconut (kopra).
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Add 1 tsp poppy seeds (khus-khus).
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Add 2 tsp fennel seeds (saunf).
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Add 2 star anise (chakri phool).
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Add 25 mm ( 1 inch ) piece cinnamon (dalchini).
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Dry roast the remaining ingredients for a minute or till they release aroma.
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Keep aside roasted masala to cool.
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In a blender add the roasted masala.
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Add the roasted Kashmiri red chillies.
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Blend.
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Add water. We added 2 tablespoons of water.
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Blend again. Your Malavani paste is ready.
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Keep aside the Malvani paste.
making basic malvani gravy
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To make basic malvani gravy, heat 2 tablespoons oil in a kadhai.
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Add 3/4 cup finely chopped onions.
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Sauté on a medium flame for 3 to 4 minutes till light brown.
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Add the prepared malvani paste.
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Sauté on a medium flame for 30 seconds.
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Add ¼ cup of water.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Put malvani gravy in a serving bowl.
- Use the basic malvani gravy as required.
tips for malvani gravy
- Maharashtrain women tend to make 3 times the quantity of our recipe and store in the fidge to use through the week.
-
Add a little salt to the Malvani gravy if you want to store for a week in the fridge.
-
Store Malvani gravy in a steel container for upto a week.
-
Malvani gravy is used in making Malvani vatana usal.
| Energy | 359 cal |
| Protein | 1.6 g |
| Carbohydrates | 12.1 g |
| Fiber | 1 g |
| Fat | 33.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 270.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 11.5 mg |
| Folic Acid | 6.9 mcg |
| Calcium | 70.4 mg |
| Iron | 1.1 mg |
| Magnesium | 15.8 mg |
| Phosphorus | 62.1 mg |
| Sodium | 4 mg |
| Potassium | 125.7 mg |
| Zinc | 0.4 mg |
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.