Gravy Recipes
Mutton Gravy Recipe
Ingredients
Mutton (1lb), water (3c), curry leaves (a few), red chillies (4), oil (2tsp), coriander leaves), coriander powder (2tsp), chopped onion (1) and salt (to taste)
Paste of:-Chopped tomatoes (3), garlic pods (4), cumin seeds (1/2tsp), whole pepper (1tsp), ginger (a small piece).
Method of preparation:-
Take mutton in a bowl, clean it and wash it and then keep it aside. Take a pressure cooker, put cleaned mutton in it along with chopped onion and cook it until 2 whistle. Add the prepared masala paste to the mixture in the cooker. Now add oil, curry leaves, salt, coriander powder and coriander leaves in the cooker. Keep the gravy to boil on low heat until it gets thick. Now the mutton gravy gets ready. Put it in a bowl from the pressure cooker and garnish it with chopped coriander leaves and then serve it hot with plain rice or chapatti.
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Brown Gravy Recipe
Ingredients
Finely chopped and grated tomato (1), red chili powder (1/2tsp), onion cut in slivers (1large), wheat flour (1tsp), tamarind water (2tbsp), capsicum cut into thin lengths (1), grated ginger (1tsp), grated garlic (1), finely chopped coriander leaves (1tbsp), asafetida (3pinches), turmeric powder (1/4tsp), cumin seeds (1/2tsp), dhania powder (1/2tsp) and oil (3tbsp), bay leaf (1), cardamom (2), peppercorns (2), cloves (2), broken cinnamon stick (1/2), whole red chili dry (2).
Method of preparation:-
Take a pan, place it over heat. Dry roast the wheat on medium heat until it turns light pink in color. Heat oil in it and then fry the onions in the oil they get brown. Drain the fried onions from the oil and cool them and grind them in the mixie. Keep aside. Now add the cumin seeds in the hot oil and keep them to splutter. Then add asafetida, garlic, ginger, capsicum stir the mixture and fry it for a minute. Add flour, all dry and ground masalas, mix them well. Now add chopped tomatoes, salt and tamarind water, stir the mixture well. Keep it to cook on simmer until the gravy becomes thick and the oil starts to separate Now add the prepared vegetables in the gravy and mix them well. Again cook it for about 2-3 minutes. When it gets ready then garnish it with chopped coriander and serve it hot with rotis or parathas.
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White Gravy Recipe
Ingredients
Fresh curd (1c), milk (3/4c), khuskhus seeds soaked in 2tbsp of milk for 1 hour (1tsp), fresh cream (1c), husked and lightly roasted peanuts (1tbsp), finely chopped coriander (1tsp), ginger piece (1), grated cheese or paneer (1c), broken cashew nuts (1tbsp), green chilies (3), day old white bread (1slice), glazed or canned cherries (3-4), ghee or oil (3tbsp), cinnamon clove powder (1/5tsp), sugar (1tsp) and salt (to taste).
Method of preparation:-
Take bread, cashew nuts and peanuts. Grind them together in a dry mixie. Now take khuskhus, onion, ginger, chilies and grind them together in a wet mixie. Take a heavy pan, place it over heat. Heat the oil in it and add the onion mixture in it and sauté it for 3-4 minutes. Add curd in it and stir it continuously until the whiteness of the curd disappears. Add milk, keep it to boil then add cream, spice powder, dry mixture salt and sugar. Stir it gently while cooking. Now add the vegetables. Cover the pan and cook it for few minutes till it gets thickened. When the white gravy gets ready then garnish it with grated cheese, cherries and chopped coriander leaves. Serve it hot.
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Green Gravy Recipe
Ingredients
Washed, drained and chopped spinach (4c), finely chopped onion (1small), wheat flour (2tsp),grated cheese (2tbsp), lemon juice (1tsp), soda bi-carb (a pinch), salt (to taste), green chilies (3), grated ginger (1/2tsp), grated bottle gourd (1c), oil (3tbsp), cinnamon clove powder (1/2tsp).
Method of preparation:-
Take a large vessel; Put the spinach leaves in it. Add gourd and soda and mix it well. Sprinkle 2 tablespoon of water over it. Cover the vessel and keep it to boil for about 3 minutes on high heat. Now keep it under tap water to cool. Add green chilies, flour and a pinch of salt in it. Put this in a mixie to make it semi- smooth. Take a pan, place it over heat. Heat oil in it and add ginger in it and stir it. Add cinnamon, clove powder and mix it well. Add onion fry them until turns pink in color. Add the blended spinach mixture and all other ingredients except cheese. Mix it and cook it until it gets thick for 3-4 minutes. Now add the prepared vegetables. Cook it for 2-3 minutes. When it gets ready garnish it with grated cheese before serving.
Makes – 2 cups of gravy
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Red Tomato Gravy Recipe
Ingredients
Juicy ripe tomatoes (2large), grated garlic (1tsp), crushed ginger (1tsp), onion (1large), cashew nuts or peanuts (1tbsp), capsicum (1small), finely chopped coriander leaves (1tbsp), sugar (1/2tsp), cinnamon clove powder (1/4tsp), turmeric powder (1/4tsp), garam masala powder (1/2tsp), red chili powder (3/4tsp), oil or ghee (2tbsp) and salt (to taste).
Method of preparation:-
First take the cashew nuts and peanuts, dry roast them lightly and then grind them coarsely. Make the puree of tomatoes and capsicum together. Make the puree in the food chopper. Take onions and finely chop them. Take a heavy sauce pan, place it over heat. Heat the oil in it. Add ginger garlic in it and then stir it well. Add onions in it to fry until they turn pink in color. Add all the masalas, crushed nuts, sugar and salt in the sauce pan. Mix them well and now add the vegetables and again mix them properly. Cover the pan and cook it on simmer until the gravy gets thickens and the fats get separating. When the gravy gets ready then garnish it with chopped coriander leaves before serving it.
Makes – 2 cups of gravy
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Potato In Curd Gravy Recipe
Ingredients
Peeled and boiled potatoes (3med.), curry leaves (1stalk), beaten yogurt or curd (1c), asafetida (2pinches), red chilli powder (1tsp), garam masala (1/4tsp), salt (1tsp), turmeric powder (1/4tsp), dhania powder (1/2tsp), chopped coriander leaves (1tbsp), oil (1tbsp), water (1 1/4c), wheat (1/4tsp), grated garlic (1/2tsp), grated ginger (1/2tsp), mustard seeds (1tsp), cumin seeds (1tsp) and green chillies slit(2).
Method of preparation:-
Take potatoes, cut them into big pieces. Mash 3 or 4 pieces of potatoes with hand. Keep them aside. Take ¼ cup of water and then add all the dry masalas in it. Take a sauce pan, heat the oil in it. Then add mustard seeds and cumin seeds in the oil. When they get splutter then add garlic, ginger, and chilli and curry leaves. Now add the masala mixture in the pan and fry it for about2 minutes. Then add the beaten curd and again fry it for 5 minutes. Stir the mixture continuously and cook it until the curd loses it whiteness. Then add all the potatoes with flour and mix it well. Boil it or simmer it until the gravy gets thicken for about 10 minutes. When the dish gets ready then garnish it with coriander. Serve it in the serving bowl with rice or wheat chapattis.
Number of servings – 5
Making time – 30 minutes
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