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Top 10 North Indian Gravies, Veg Gravies

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Top 10 North Indian gravies

When I joined the culinary school, I was really excited to learn Restaurant style North Indian gravies because all my life people have been asking ,“ Yeh hotel jaisi subzi gharpe kaise banti hai ?” and now I have answers to those questions. While learning the basics of Indian gravies, we were taught Basic White Gravy, Basic Spinach Gravy, Basic Makhani Gravy and onion tomato masala but, with the addition of different spices I have mastered many other veg gravies. These gravies are easy to make and can be turned into lip-smacking subzis in just a few minutes. You can even make them in bulk, cool it completely and store in an air-tight container or food-grade zip lock bags in the freezer for up to 2 weeks. While making the subzi using the stored gravy, thaw and use it as per the recipe requirement. In case of storing the Basic white gravy avoid adding curds and cream as they might spoil on storing.

Talking about Nawabi khana, North Indian food is highly influenced by Mughlai cuisine. Taste the Nawabi gravy and you will know what we mean! Full of dry-fruits like cashewnuts and almonds which are combined with aromatic ingredients like coconut, whole spices, onions and ginger, it is not only flavorful but also has a luscious consistency. Toss it with some mawa based kesar koftas and serve this Nawabi Kesar Koftas with Nawabi Naan or Tandoori flatbreads to relive the lives of kings! The curd based basic white gravy is mellow in flavor and crowd-pleasing. The bland taste of the gravy can be perked up with an addition of spicy koftas.

Treat yourself with this traditional Dum aloo bursting with flavors. Enjoy it hot with your naan or parathas. This dish with strong flavors is made with ingredients that are readily available in our kitchen shelves and is very easy to cook.

The lush green Basic Spinach Gravy is not only appealing but also, healthy. To retain the natural green colour, blanch the spinach leaves in simmering water and refresh it in cold water. Ground them into a smooth paste with other ingredients and make a wide range of dishes like Palak Paneer, Aloo Palak, Lehsuni Paneer Palak Subzi and the list is never-ending. Also, the Basic Coriander Green Gravy is a peppy gravy with vibrant taste. Ensure that the stem portion of the coriander is not used much since the stem can impart a bitter after-taste post grinding. Toss vegetables like baby potatoes or baby corn to make palatable subzis.

Popular North Indian gravies in restaurants

The Basic Kadai gravy needs no introduction. Featuring on top of the North Indian section, this gravy is perfect for Indian palate. The tangy hint from tomatoes and spicy notes because of the red chilies, this gravy blends well when combined with paneer, an assortment of vegetables to make an array of subzis like Kadai Paneer, Kadhai Khumbh Subzi, Kadhai Tofu.

Toss handful of ingredients that are easily available in your kitchen to create this appetizing Basic Pasanda Gravy. This versatile gravy goes well with Paneer tikki, soya mutter, baby corn and just about all veggies , because of its mild sweet-spicy flavor. If you are in the mood to eat something spicy , then try this Basic Kolhapuri Gravy. Hailing from the Kolhapur region , it is equally popular in other regions of our country and around the globe. The sour taste of tomatoes is balanced with cashews and onions, the addition of other spices and especially Malvani masala, a popular Maharashtrian spice mix intensifies the flavor.

Oodles of butter and cream gives the gravy a rich flavor and lustrous texture, the Basic Makhani Gravy can be made into Paneer Makhani, an all-time favorite and popular on the menus of almost all restaurants. Also, you can add koftas or a myriad of vegetables and make delectable Malai Koftas in Makhani Gravy and Mushroom Mutter Makhani. Instead of malai koftas, you can also make potato koftas, spinach koftas, lauki koftas or mixed vegetable koftas. The tanginess of tomatoes is well balanced with cream and spices and has a tongue-tickling effect.

Go to your nearest grocery store and whip up these beautiful delights at home now. Happy cooking!

Top 10 North Indian Gravies, Veg Gravies



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Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.

2

basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with images below. basic pasanda gravy is the base of famous Punajbi sabzi – Paneer Pasanda. Learn how to make restaurant style pasanda gravy. This pasanda gravy makes use of two kinds of onion paste. One which is cooked with cashews, garlic and ginger and the other in which the onions are deep-fried and then blended to paste with little water. These two pastes give the brown colour to the restaurant style pasanda gravy. To make basic pasanda gravy, first make the onion cashew past. For that, combine all the ingredients in a deep non-stick pan with 3/4 cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Blend in a mixer to a smooth paste. Keep aside to cool slightly. Next make the brown onion paste by deep-frying the onions till golden brown. Combine these onions with little water and blend till smooth. Finally, heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for 2 minutes. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes. Lower the flame, add the curds, mix well and cook for 2 minutes. Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute. Use as required. This brown pasanda gravy is made without that long list of masalas which is unique about most North Indian gravies. Yet it tastes so appetizing, that you are sure to make it again and again. Serve basic pasanda gravy with Garlic Naan to complete your meal. Tips for basic pasanda gravy. 1. Do not miss out on adding cashews. They help to get the necessary thickness of the gravy. 2. After adding curd, ensure to keep stirring it continuously so curd doesn’t split. Enjoy basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with step by step photos below.

3

white gravy recipe | Indian basic white gravy | how to store white gravy | with 19 amazing images. white gravy, this curd-based gravy is prominent in North Indian cuisine. basic white gravy is one of the mother gravies of Indian cuisine. white gravy is mainly made of onions, cashew nuts, melon seeds, garlic, curds, fresh cream and ginger. Indian white gravy is white to off-white in colour and bland in taste compared to other gravies. Richer and creamier, white gravy has extensive use of cashew nuts and cream. Curd gives a nice white colour to the white gravy, make sure the curd is not sour or else it will make the gravy sour. Notes on white gravy recipe. 1. Curd thickens and gives a rich mouthfeel the basic white gravy. 2. Mix well and cook on a slow flame for a few seconds or until the oil separates from the white creamy gravy while stirring continuously. 3. Switch off the flame, add the fresh cream. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy. Combined with mixed vegetables, paneer, koftas or soya chunks, Indian white gravy can be used to whip up delectable recipes such as Hariyali Kofta and Peshawari Paneer. white gravy is super versatile and is used in making a lot of main course gravy dishes. You can store this Indian white gravy in freezer for a few weeks, ensure that you avoid adding curds and cream or it will not store. Cool the white gravy completely and then pour it in a zip lock bag or an air-tight container and store it under refrigeration. Learn to make white gravy recipe | Indian basic white gravy | how to store white gravy | with detailed step by step recipe photos and video below.

4

basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with 36 amazing images. Learn basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | basic spinach gravy, this is a very basic gravy that can be used with a variety of vegetables to make sabzi like palak koftas in spinach sauce, palak paneer and vegetables in spinach gravy. Indian palak gravy has a natural dark green colour, and a medium spicy taste because of the combination of ingredients like green chillies and curds. It is best to blanch and then use the spinach so that it maintains the bright green colour. Once blanched, cool and blend to a smooth paste, and then use as a base for the gravy. Tips to make basic spinach gravy: 1. Remove this gravy from the freezer atleast 1 hour before use. 2. Re-heat the gravy, add paneer pieces and enjoy with parathas. 3. You can also make koftas and enjoy it with parathas. Enjoy basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with detailed step by step images.

5

The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it immediately, or you can make it in the morning and store it in the fridge. As soon as you are back from work in the evening, just toss in some cooked veggies and salt, to make a tongue-tickling subzi. However, remember that it cannot be preserved even in the fridge for more than a day as it has curds and milk.

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dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with 35 amazing images. dum aloo gravy recipe is a sumptuous, rich gravy which is very much traditional from the land of Punjab. Learn how to make restaurant style dum aloo gravy. The restaurant style dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp. The addition of fresh cream gives a finishing touch to this gravy by making it rich and smooth. To make dum aloo gravy, combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside. Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously. Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally. Use as required. Kashmiri dum aloo gravy gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The paste is the underlying element which lends that colour, aroma and flavour to this gravy. The fennel seeds, cumin seeds and peppercorn add the perfect spice aroma and colour, while ginger and green chillies lends their spiciness. You can adjust the green chillies as per your taste. You can make a batch of easy Punjabi dum aloo gravy, and use it immediately, or cool completely and deep-freeze it to whip up your favourite dishes in minutes when you wish to. Tips for dum aloo gravy. 1. Use Kashmiri chillies for sure to get that bright red colour of the gravy. 2. Sugar though used in small quantities is necessary to balance the tanginess of tomatoes, so do not avoid it. 3. 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, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes. Enjoy dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with step by step photos.

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basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

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Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images. Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too. Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy. To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe. Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.

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makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with 18 amazing images. makhani gravy, the name says it all! The cream and butter used to prepare this Indian makhani curry gives it the name “makhani”. Punjabi makhani gravy is a reddish tomato-based gravy commonly used in North Indian cuisines. In makhani gravy the sour taste of tomatoes is balanced by the use of fresh cream. restaurant style makhani gravy are an all-time favourite on the menus of almost all restaurants; the very famous Paneer Makhani, will tell you why! makhani gravy can be combined with vegetables of your choice too. Notes on making the makhani gravy recipe. 1. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy. 2. If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing. 3. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder. 4. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours. Malai Koftas in Makhani Gravy , Makhani Paneer Tikka Roll and Mushroom Mutter Makhani are other popular recipes made using this restaurant style makhani gravy. Learn to make makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with step by step photos below.

10

Basic green paste, this is a coriander-based gravy, which is pale green in colour. It is a little spicy and sour in taste compared to other gravies because of the green chillies and the lemon juice. Ensure that the stem portion of the coriander is not used much since the stem may impart a bitter after-taste after grinding. It is a versatile gravy and can be use with an assortment of vegetables, although it goes best with the humble corn!

Reviews

Top 10 North Indian Gravies, Veg Gravies
 on 04 Aug 20 11:17 PM
5

Tarla Dalal
05 Aug 20 09:53 AM
   Dilip, thanks for the feedback on the gravy article.
Top 10 North Indian Gravies, Veg Gravies
 on 21 Jul 17 04:04 PM
5

Tarla Dalal
21 Jul 17 05:07 PM
   Thanks Bindu, we are delighted that you liked the collection of Gravies.
Top 10 North Indian Gravies, Veg Gravies
 on 17 Jun 17 12:13 PM
5

Hum panjabis khane ke bhoat hi shokeen hote hai, chatapata, tikkha, masaledaar khana bade hi chaov se khate hai. yeh article behaad informative hai. aab Naye naye type ke gravies banana kafi asaan ho gaya hai. Nawabi paste, Makhani, kolhapuri,Dum Aloo ki Gravy banaayi. Khusboodar aur Badiyaa bani sabhi.