BASIC GRAVIES

All thanks to the RCI theme Punjabi Cuisine, all the forgotten recipes are surfacing slowly. My folks at home are very happy as they are getting to eat Punjabi food so often. Now with these gravies which I made they can look forward to the restaurant type Punjabi food sitting at home πŸ™‚

I have been making the basic onion tomato gravy but had never tried making these three gravies-

KADAI GRAVY

WHITE GRAVY

MAKHNI GRAVY

Each of these gravies is really easy to make and has a distinctive flavour.

In fact I am repenting for not making them earlier.

They can be frozen or made well in advance for parties.

All your favorite recipes can be made using them, be it PaneerPasinda with the white gravy or Paneer Makhani with the Makhani gravy.

TO MAKE A SUBZI, JUST HEAT ABOUT 1/2 CUP OF ANY OF THESE GRAVIES, ADD 2 CUPS OF BOILED MIXED VEGETABLE/ PANEER etc AND SALT TO TASTE AND COOK FOR 8-10 MINUTES.

WATER MAY BE ADDED AS REQUIRED AND FRESH CREAM TO MAKE IT RICHER.

These are Tarla Dalal recipes.

( There is a major problem with my computer so I am sorry I could not upload photos. Once things are Ok I will upload them as soon as possible. )

KADAI GRAVY

image899.jpg

#Preparation time 10 minutes; # Cooking time;-15-20 minutes; # Makes 2 cups.

750 grams tomatoes

1 Tbsp coriander seeds

10 whole dry red chillis broken into pieces

6 cloves garlic chopped

4 green chillis chopped

2″piece ginger grated

1 tsp kasuri methi ( dried fenugreek leaves )

1 tsp garam masala

4 Tbsp oil

salt to taste

METHOD

1. Chop the tomatoes finely or grind coarsely.

2. Roast the coriander seedsand red chillis lightlyon a tawa and pound it with mortar and pesstle coarsely.

3.Heat oil in pan and saute garlcover medium heatfor few minutes.

4.Add pounded spices and cook for few seconds.

5.Add ginger and green chillis and saute for 3o seconds.

6.Add tomatoes and saute till oil comes on the surface

7. Add kasuri methi ,salt and sprinkle garam masala.

8. Cool and freeze in air tight container or zip lock bags.

WHITE GRAVY

image873.jpg

# Preparation time 10 minutes ; #Cooking time 15 minutes;

#Makes 2 cups.

2 medium onion, roughly chopped

1 Tbsp broken cashewnuts

6 cloves garlic roughly chopped

1/2” piece ginger

3 green cardamoms/ elaichi

2 cloves/laung

1 bay leaf

2 green chillis chopped

1 cup FRESH CURDS/dahi

1 Tbsp fresh cream

2 Tbsp oil

salt to taste

METHOD

1.Cut the onions into big pieces.

2.Add 3/4 cup of water and boil.When cooked, add the cashewnut pieces, garlic and ginger. Leave aside to cool.

3.When cool,blend to a smooth paste in the blender.

4.Heat the oil in the pan and add the cardamoms, cloves, and bay leaf.and stir for 1/2 minute.

5.Add the onion paste and fry for one minute.

6.Add the green chillis and fry for a while. Remove from heat.

7.Add the curds. Mix well and cook for 1/2 minute,stirring continuously.Add the cream and salt.

8.Cool and freeze in an air tight container or in polythene bags.

MAKHNI GRAVY

image872.jpg

#Preparation time10 minutes; # Cooking time 15 minutes;

# Makes 2 cups

1 cup chopped onions

1” piece ginger

6-7 cloves garlic

2 Tbsp broken cashewnuts

1 tsp chilli powder

2 cups fresh tomato puree

1 tsp jeera powder/cummin seed powder

1/2 tsp garam masala powder

1 tsp kasuri methi ( dried fenugreek leaves )

1 Tbsp honey

1/4 cup milk

1/4 cup cream

1 Tbsp oil

1 Tbsp butter

salt to taste

METHOD

1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.

2.Heat the oil in a pan add the ground paste and cook till light brown in colour.

3. Add the chilli powder and tomato puree and cook for a few minutes.

4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.

5. In a another pan melt butter add the kasuri methi and remove from the flame.

6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.

7.Cool and freeze in an air tight container or in zip lock bags.

This is my entry for RCI July, PUNJAB .This event was started by Lakshmi of Veggie Cuisine and now guest hosted by Richa of As Dear As Salt.

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37 comments

  1. WOW…..great……three gravies is nice and unique idea for this event. I use Kadai gravy and white gravy but never try this makhani gravy. Thanks for such a nice post. I try your Makhni gravy in next party.:))

    Thanx Kajal πŸ™‚ Do let me know once you try it πŸ™‚

  2. Such a great concept of making the gravies and use it in a jiffy when you need them! Excellent.Thanks.I always think of making gravy first and freeze but never gotten around to it so far!:))

    Even I am lazy Asha :)Since I wanted to post the recipes I made them all thanx to RCI πŸ™‚

  3. beautiful! all three gravies at a glimpse πŸ™‚ aplya sarkhya home chef sathi ekdum upyogi ahey πŸ™‚ entries avadlya :)thanks! ususally i make makhani gravy and freeze, guests astil tar me 1 athavdya sathi banavtey ani garam kelya nantar doodh/cream ghaltey πŸ˜‰ btw tikdey unhala kasa ahey?

    Ho kharach khoop useful ahet.Tuzi Makhni gravy chi recipe ashich ahey ka ? Ithe garmi adhi peksha kami ahey pun humidity khoop ahey. Rains kami ahet πŸ™‚

  4. This is definitely useful for all those juggling between work and home…and also for some lazy people like me πŸ˜›

    For lazy person like me too. Since the time I have started blogging I am working in the kitchen more than I used to :)))

  5. mazhi recipe ashich ahey, pan kadhi madh nahi ghatla! ani kaju nehmi nahi ghalat, kadhi kadhi ghaltey. kadhi kanda barik kaptey ani kadhi blend kartey, keeps changing everytime πŸ™‚ ekday aaj 105 * ahey pan ratri ok ahey

    Tuzi hi comment me ratri wachli pun khoop zop yet hoti reply nahi karu shakle πŸ™‚ Tikde pun garmi aste ? Mala pun saglyat makhni gravy awadte thodi god aste . Sanjeev Kapoor ni pun honey ghatli hoti πŸ™‚ Tula hasayla yeyil me Sanjeev kapoor chya pun hyach gravies karoon baghitlya, pun satisfied navte, mag hya Tarla Dalal chya recipes kelya πŸ™‚ Ata mazya kade fridge madhye gravies cha khazana ahey :)))))

  6. yayyyyyyyy…thanks for these recipes archu. i usually make some gravies and freeze them as i am quite lazy to cook from scratch when i have too many guests coming over for lunch/dinner πŸ˜€ these gravies will make me more lazier πŸ˜‰

    Haa hhahaa you cannot be lazier than me Sups I am the laziest when it comes to cooking πŸ˜€

  7. I think this is how they do the gravies in minutes in the restaurants. thanks for the recipes. great entries.

    Yes yes they make food like this in restaurants. Thats why they can produce anything you order in minutes πŸ™‚ Thanx Sharmi πŸ™‚

  8. Wow thats a very useful post Archana.. Thanks for the diff variety of basic gravies. .. and this is a great entry for the RCI.

    Thanx Prema πŸ™‚ since all the gravies are used in Punjabi dishes I thought this is the best occasion to post them πŸ™‚

  9. Wow… lovely post.. i love panneer butter masala.. i can use the makhni gravy , i suppose…. post the pics sometime…

    Thanx Priya Dilip πŸ™‚ Yes yes you can make it. Add butter /cream when you add paneer πŸ™‚

  10. These are wonderful recipes for gravys and u said it right…u can always make them ahead of a party and can save lots of cooking time on the day….am sure gonna make these for my next party. Thanks for this.

    Glad you liked them Bhags πŸ™‚

  11. This is something to be really bookmarked Archana, basic things one need to know. Tks for that. Viji

    Yes Viji these form the main part of the recipe, and helps in making food jhatpat πŸ™‚

  12. …excellent choice archana.!!.Brilliant selection!!So this gravy is a part of Punjabi cuisine huh??I make this exact gravy base to make aalu,mushroom ,gobi and channa!!!
    I hope many would benefit form this PRACTICAL post!!!Love it..!!:)

    Thanx Bharathy πŸ™‚ Yes I am sending them to RCI as all Punjabi recipes can be made from them.

  13. Hi Archana,

    Excellent one ! I will try it out this weekend
    Thanks for the recipe

    Thanx Seec for stopping by :)Do try and let me know .

  14. Great post Archana!! I too make some basic gravies but I follow Sanjeev Kapoor and Veena Kapoor’s recipes – more authentic I suppose πŸ™‚ Will post them sometime!

    Thanx Jyothsna,
    Yes do post your gravies too πŸ™‚

  15. Archana ..excellent one lady …Your are rocking .I am going to preparing one of them soon and post …Mostly it should be the kadai one ….Thks a lot ….

    Thanx Deepa:) Looking forward for your kadai recipe πŸ™‚

  16. This is truly amazing. Three basic curries. Now that is really handy, paticularly for a busy woman. I ll make these in batches and then just add different veggies. How smart.

    thanx for these

    Yes it is perfect for a busy woman πŸ™‚ You can make any of the restaurant type of vegees in a matter of few minutes πŸ™‚
    Thanx Zlamushka for stopping by my blog.Do visit again πŸ™‚

  17. makhani gravy recipe is not authentic

    Thanks Chef Chetan for pointing it out. I will be grateful if you could guide me the correct way of making it πŸ™‚

    My email id is blogarchana@gmail.com

    Thanks for visiting my blog:)

  18. i have not seen u personally but u seem to be very humble and a good humanbeing.i am by faith muslim which mean submitting completely to allah’s will.i have seen so many recepies especially gravies which made me so happy that i invoked one supplication for u _jazakumullah khairan means may allah give u reward for this and i pray to him that inshahallah may allah guide u to accept islam so that u get reward here and hereafter.aamin.

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