Basic Gravies for Curry – Part 1 । – 1 । Vegetarian Curries and Gravies

Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal.

Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

Direction :

Getting Ready Tomato Gravy:

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.

Making  Tomato gravy :

Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.

Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.

Getting Ready Curd Gravy:

Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.

Making Curd Gravy:

Take a pan, add 2 tsp oil to the pan.  When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.

Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.

Getting Ready Cashew Poppy seeds gravy:

Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.

Making for Cashew Poppy seeds gravy:

Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.

Getting Ready Mawa Gravy :

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.

Making for Mawa Gravy:

Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup  water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.

Serving:

Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add  tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

Suggestions:

• We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
• You can also prepare tempering with the green chilies and then add them to the curd gravy.
• Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
• We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
• You can also mix all these three dry fruits for making the gravy as well.

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Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 4

 

Ingredients

• Tomato gravy:
• Tomatoes - 2 (150 gms)
• Ginger - ½ inch piece
• Green Chili - 1
• Oil - 2 tsp
• Cumin seeds- ¼ tsp
• Asafoetida - ½ pinch
• Turmeric powder - ¼ tsp
• Coriander powder - 1 tsp
• Red chili powder- ¼ tsp
• Salt - ⅓ tsp (or to taste)
• Garam Masala - ¼ tsp
• Green coriander- 2 to 3 (finely chopped)
• Curd Gravy:
• Whisked curd - ½ cup
• Chickpea flour - 1 tsp
• Oil - 2 tsp
• Cumin seeds - ¼ tsp
• Asafoetida- Less than ½ pinch
• Turmeric powder - ¼ tsp
• Coriander Powder - ½ tsp
• Red chili powder - ¼ tsp
• Green chili - 2 (finely chopped)
• Salt - ¼ tsp or to taste
• Green coriander- 2 to 3 (finely chopped)
• Cashew - Poppy seeds gravy:
• Cashew Paste - 2 tbsp
• Poppy Seeds paste- 2 tbsp
• Oil- 3 to 4 tsp
• Cumin seeds - ¼ tsp
• Turmeric powder - ¼ tsp
• Coriander powder - 1 tsp
• Tomatoes - 2 (150 gms)
• Ginger- ½ inch piece
• Green chili - 1
• Red chili powder - ¼ tsp
• Garam masala - ¼ tsp
• Salt- ⅓ tsp or to taste
• Green Coriander -2 to 3 (finely chopped)
• Mawa Gravy:
• Mawa - 50 gms
• Oil - 4 tsp
• Roasted Cumin - ¼ tsp
• Turmeric Powder- ¼ tsp
• Coriander powder - 1 tsp
• Tomatoes - 2 (150 gms)
• Ginger - ½ inch piece
• Green chili - 1
• Red chili powder - ¼ tsp
• Garam masala - ¼ tsp
• Green Coriander- 2 to 3 (finely chopped)

Instructions

1. Tomato Gravy :
2. Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
3. Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
4. Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
5. Curd Gravy:
6. Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
7. Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
8. Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
9. Cashew - Poppy seeds gravy
10. Take the poppy seeds and the soak in water for up to an hour and grind later.
11. Similarly grind the cashews as well.
12. Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
13. Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
14. Getting Ready Mawa Gravy
15. Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
16. Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
17. Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
18. Serving
19. Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.

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