Basic Indian Gravy Recipes । चार तरह की ग्रेवी - 1 । Easy Gravy for curry recipes | Nisha Madhulika | TedhiKheer

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How to make various gravies for curry - How to make Restaurant Style Gravy
How to Make Basic Indian Gravy for Curry

Tomato gravy
Tomatoes (टमाटर) - 2 (150 gms)
Ginger (अदरक ) - 1/2 inch piece
Green Chili (हरी मिर्च) - 1
Oil (तेल) - 2 tsp
Cumin seeds (जीरा)- 1/4 tsp
Asafoetida (हींग ) - 1/2 pinch
Turmeric powder (हल्दी पाउडर ) - 1/4 tsp
Coriander powder (धनिया पाउडर) - 1 tsp
Red chili powder (लाल मिर्च पाउडर )- 1/4 tsp
Salt (नमक) - 1/3 tsp (or to taste)
Garam Masala (गरम मसाला) - 1/4 tsp
Green coriander (हरा धनिया)- 2 to 3 (finely chopped)

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

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

3. Add ½ to ¾ cup of water. 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.

Curd Gravy
Whisked curd (फैंटा हुआ दही )- 1/2 cup
Chickpea flour (बेसन ) - 1 tsp
Oil (तेल) - 2 tsp
Cumin seeds (जीरा) - 1/4 tsp
Asafoetida (हींग )- Less than 1/2 pinch
Turmeric powder (हल्दी पाउडर ) - 1/4 tsp
Coriander Powder (धनिया पाउडर)- 1/2 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp
Green chili (हरी मिर्च)- 2 (finely chopped)
Salt (नमक) - 1/4 tsp or to taste
Green coriander (हरा धनिया)- 2 to 3 (finely chopped)

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

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

3. Add ½ to ¾ cup of water. Keep stirring constantly until the gravy starts simmering again. Add 1 to 2 finely chopped green chilies, 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.




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Course - curries

Dish - curries