| List of Basic Indian Curries and Indian Gravy | ||
| 1 | White Gravy | Basic Indian Gravy |
| 2 | Makhni Gravy | Basic Indian Gravy |
| 3 | Salan Gravy | Basic Indian Gravy |
| 4 | Rajasthani Yellow Gravy | Basic Indian Gravy |
| 5 | Onion Tomato Masala | Basic Indian Gravy |
| 6 | Malai Kofta Gravy | Basic Indian Gravy |
| 7 | Sorshe Ilish | Basic Indian Gravy (East Indian) |
| 8 | Karavali Gravy | Basic Indian Gravy |
| 9 | Kashmiri Yakhni Gravy | Basic Indian Gravy |
| 10 | Malai Gravy Mughlai | Basic Indian Gravy |
| 11 | Meen Moilee | South Indian Curries |
| 12 | Palak Kofta in Safron gravy | Basic Indian Gravy |
| 13 | Qasar E Pukhtan | Basic Indian Gravy |
| 14 | Rezala Gravy gravy | Basic Indian Gravy |
1. White Gravy – Basic Indian Gravy
Preparation Method:
Whisk well the curd.
Wash, blanch the cashew and make a paste.
Wash, blanch the magaz and make a paste.
Peel, wash, boil and strain the onions.
Cooking Method:
Heat oil, add whole garam masala, add ginger paste, garlic paste.
Stir fry for 2 minutes on slow fire.
Add onion paste and cook on slow fire until oil comes on the surface.
Add whisked curd, keep on stirring until boils.
Cook for 30 minutes on slow fire.
Add cashew and magaz pastes, bring to boil and simmer for 30 minutes.
Adjust seasoning.
Required Ingredients:
| Ingredients for preparing 2 litres of White Gravy | ||
| Items | Qty | Unit |
| ONION | 1.000 | KG |
| CURD | 0.250 | KG |
| CASHEW | 0.250 | KG |
| MAGAZ | 0.075 | KG |
| REFIND OIL | 0.100 | KG |
| GREEN CARDAMOM | 0.001 | KG |
| BLACK CARDAMOM | 0.001 | KG |
| CLOVES | 0.001 | KG |
| BAY LEAF | 0.001 | KG |
| MACE | 0.002 | KG |
| CINNAMON | 0.001 | KG |
| GINGER PASTE | 0.001 | KG |
| GARLIC PASTE | 0.001 | KG |
| CREAM | 0.100 | KG |
| SALT | 0.010 | KG |
2. Makhni Gravy – Basic Indian Gravy
Preparation Method:
Remove the eyes of the tomatoes and boil them with ginger garlic paste and salt.
When boiled and cooked, blend them and strain to remove all skins and seeds.
Cooking Method:
Put the strained tomato puree in a thick bottom pan and simmer it with the masala and red chilli powder and the butter.
Add the cashew nut paste and khoya paste to finish the makhni.
Adjust the sharpness by adding honey and kasoori methi.
Required Ingredients:
| Ingredients for 2 litres of Makhni Gravy | ||
| Items | Qty | Unit |
| TOMATOES | 1.5 | GMS |
| GINGER | 0.05 | GMS |
| GARLIC | 0.05 | GMS |
| CASHEW NUTS | 0.03 | GMS |
| RED CHILLI POWDER | 0.005 | GMS |
| BUTTER | 0.25 | GMS |
| SALT | 0.01 | GMS |
| CINNAMON STICK | 0.01 | GMS |
| BAYLEAF | 0.002 | GMS |
| PEPPERCORN | 0.002 | GMS |
| GREEN CARDAMOM | 0.002 | GMS |
| BLACK CARDAMOM | 0.002 | GMS |
| KHOYA PASTE | 0.02 | GMS |
| KASOORI METHI | 0.002 | GMS |
| HONEY | 0.01 | GMS |
3. Salan Gravy – Basic Indian Gravy
Preparation Method:
Roast the sesame seeds, cashew nuts, peanuts, desiccated coconut powder and peppercorns and make into a fine paste.
Cooking Method:
Heat oil in a Kadhai, sauté ginger-garlic paste and add powdered masalas.
Cook for a short time and add the above paste.
Add approximately 500 ml of water and cook till oil floats on top.
Add the fried eggplants, banana chillies and tamarind pulp to the gravy, adjust seasoning to taste.
Temper with whole red chillies, fenugreek seeds and mustard seeds.
Required Ingredients:
| Ingredients for .5 litres of Salan Gravy | ||
| Items | Qty | Unit |
| GREEN CHILLIES | 0.01 | KG |
| OIL REFINED | 0.1 | LITRE |
| DESICCATED COCONUT | 0.025 | KG |
| CORIANDER POWDER | 0.01 | KG |
| CUMIN SEED POWDER | 0.005 | KG |
| WHOLE PEPPERCORNS | 0.005 | KG |
| RED CHILLY POWDER | 0.005 | KG |
| TURMERIC POWDER | 0.005 | KG |
| GARAM MASALA POWDER | 0.005 | KG |
| GINGER PASTE | 0.01 | KG |
| GARLIC PASTE | 0.01 | KG |
| SESAME SEEDS | 0.015 | KG |
| CASHEW NUTS BROKEN | 0.025 | KG |
| PEANUTS | 0.02 | KG |
| TAMARIND PULP | 0.02 | KG |
| CURD | 0.2 | KG |
| FENUGREEK SEEDS | 0.005 | KG |
| WHOLE MUSTARD | 0.003 | KG |
| RED CHILLIES WHOLE | 0.02 | KG |
| SALT | 0.005 | KG |
4. Rajasthani Yellow Gravy – Basic Indian Gravy
Cooking Method:
Heat oil and add whole garam masala.
Once it starts spluttering take it out and then adds the onions.
Cook the onions till it becomes translucent.
Then add ginger garlic paste and cook for a few minutes and then add all the powdered spices and continue cooking.
Then add cashew paste, salt and cook it.
Then remove the pan from fire and add curd-besan mixture.
Cook on slow heat until oil comes on top
Then strain the gravy and grind the onion and strain it again and mix it to the gravy.
Required Ingredients:
| Ingredients for 2.7 litres of Rajasthani Yellow Gravy | ||
| Items | Qty | Unit |
| OIL | 0.15 | LITRE |
| GINGER-GARLIC PASTE | 0.05 | KG |
| SLICED ONION | 0.4 | KG |
| BEATEN CURD | 2 | KG |
| TURMERIC POWDER | 0.005 | KG |
| ROASTED CUMIN POWDER | 0.01 | KG |
| CORIANDER POWDER | 0.01 | KG |
| BESAN | 0.05 | KG |
| SALT | 0.015 | KG |
| BOILED CASHEW PASTE | 0.1 | KG |
| WHOLE GARAM MASALA | 0.005 | KG |
5. Onion Tomato Masala – Basic Indian Gravy
Preparation Method:
Finely chopped onions, tomatoes, ginger and green chillies.
Cooking Method:
Heat oil, add onion, saute to golden brown colour.
Add ginger and garlic paste along with red chilli powder.
Bhuno for 10 minutes on slow fire.
Add chopped tomatoes and cook till tomatoes are mashed and oil comes on surface.
Adjust seasoning and Add chopped ginger and green chillies.
Required Ingredients:
| Ingredients for 4.5 kgs of Onion Tomato Masala | ||
| Items | Qty | Unit |
| ONION | 1.000 | KG |
| TOMATOES | 1.000 | KG |
| GINGER | 0.200 | KG |
| GARLIC | 0.200 | KG |
| RED CHILLI PWD | 0.100 | KG |
| OIL | 2.000 | KG |
| SALT | 0.030 | KG |
| GARAM MASALA PWD | 0.020 | KG |
| GREEN CHILLIES | 0.050 | KG |
6. Malai Kofta Gravy – Basic Indian Gravy
Cooking Method:
Heat oil, add onion paste and bring to a light brown colour.
Add ginger and garlic paste along with all the powder and Spices.
Mix well, bring to a boil, then simmer for 5 minutes.
Now add tomato puree.
Bring to a boil, simmer for another 30 minutes.
Add cashew nut paste and cook.
Add cream and mix well.
Required Ingredients:
| Ingredients for 2.5 litres of Malai Kofta Gravy | ||
| Items | Qty | Unit |
| ONIONS | 1.5 | KG |
| OIL | 0.1 | LITRE |
| TOMATOES | 0.5 | KG |
| TURMERIC | 0.005 | KG |
| RED CHILLY PWD | 0.015 | KG |
| GINGER PASTE | 0.05 | KG |
| GARLIC PASTE | 0.05 | KG |
| CORIANDER PWD | 0.03 | KG |
| CUMIN PWD | 0.01 | KG |
| CREAM | 0.1 | KG |
| SALT | 0.01 | KG |
| CASHEW PASTE | 0.03 | KG |
7. Sorshe Ilish – Basic Indian Gravy (East Indian)
Cooking Method:
Soak the mustard seeds and ground fine paste of yellow and black mustard seeds, ginger, poppy seeds and green chillies.
Take oil in a pan, add the paste to it and heat it slowly
Add turmeric and little water, allow it to boil, then add hilsa.
Simmer for two minutes, add slit green chillies.
Finally, add coconut milk and check to season.
Required Ingredients:
| Ingredients for 10 portions of Sorshe Llish | ||
| Items | Qty | Unit |
| GREEN CHILLI SLIT | 0.02 | GMS |
| TURMERIC POWDER | 0.005 | GMS |
| SALT | 0.01 | GMS |
| MUSTARD OIL | 0.3 | ML |
| GINGER PEELED | 0.075 | GMS |
| HILSA FISH | 1.8 | GMS |
| YELLOW MUSTARD SEEDS | 0.04 | GMS |
| BLACK MUSTARD SEEDS | 0.04 | GMS |
| COCONUT MILK | 0.1 | ML |
| POPPY SEEDS | 0.02 | GMS |
8. Karavali Gravy – Basic Indian Gravy
Cooking Method:
Mix all the ingredient together except for refined oil, onion, bay leaf, tomato puree, cashew paste and coconut milk.
Make a smooth paste of the above ingredient with water.
Eat oil add bay leaf and chop the onion, cook till onions are brown.
Add the paste of masalas and cook well.
Add tomato puree and cashew paste and continue cooking.
Finish with coconut milk.
Required Ingredients:
| Ingredients for .7 litres of Karavali Gravy | ||
| Items | Qty | Unit |
| WHOLE RED CHILLI | 0.08 | KG |
| JEERA | 0.005 | KG |
| CINNAMON | 0.005 | KG |
| CARDAMOM | 0.005 | KG |
| CLOVE | 0.001 | KG |
| PEPPERCORN | 0.01 | KG |
| GARLIC | 0.03 | KG |
| GINGER | 0.02 | KG |
| VINEGAR WHITE WINE | 0.05 | LITRE |
| TURMERIC | 0.001 | KG |
| SAUNF | 0.02 | KG |
| CORIANDER SEEDS | 0.04 | KG |
| REFINED OIL | 0.08 | LITRE |
| ONION | 0.1 | KG |
| BAY LEAVES | 0.01 | KG |
| TOMATO PUREE | 0.1 | KG |
| CASHEWNUT PASTE | 0.05 | KG |
| COCONUT MILK | 0.1 | LITRE |
9. Kashmiri Yakhni Gravy – Basic Indian Gravy
Cooking Method:
Boil yoghurt, besan and aniseed powder for 1 hour on slow flame
In another pan heat Ghee and add the black & green cardamom, cloves, shahi jeera and onion paste and salt.
Mix well and cook for 7-8 minutes.
Add water and bring to a boil. Add ginger powder, cinnamon powder, and add the yoghurt
Add the dry mint leaves and saffron and Mix well.
Required Ingredients:
| Ingredients for 2.8 litres of Kashmiri Yakhni Gravy | ||
| Items | Qty | Unit |
| WATER | 1.5 | LITRE |
| BLACK CARDAMOM SEEDS | 0.002 | KG |
| GREEN CARDAMOM | 0.005 | KG |
| CLOVES | 0.002 | KG |
| CINNAMON POWDER | 0.005 | KG |
| PURE GHEE | 0.1 | KG |
| ANISEED POWDER | 0.01 | KG |
| DRY GINGER POWDER | 0.005 | KG |
| YOGHURT | 1 | KG |
| FRIED ONION PASTE | 0.02 | KG |
| SALT | 0.01 | KG |
| DRY MINT LEAVES | 0.002 | KG |
| SHAH JEERA | 0.002 | KG |
| GINGER GARLIC PASTE | 0.02 | KG |
| BESAN | 0.1 | KG |
| SAFRON | 0.005 | KG |
| CASHEWNUT PASTE | 0.05 | KG |
10. Malai Gravy Mughlai – Basic Indian Gravy
Preparation Method:
Make boiled onion paste from 300 gm onion and rest for brown onion paste
Whish the curd well.
The almond -soak, peel and make a fine paste.
The tomato – make puree, strain and cook.
The ginger and green chilli-chop finely.
Cooking Method:
Heat ghee, add shahi jeera, stir for few seconds and add chopped garlic.
Add strained onion paste and cook for 15-20 minutes on slow fire.
Add ginger and garlic paste, cook for 5 minutes.
Add turmeric and red chilli powder and stir for 2 minutes.
Add whisked yoghurt, bring to boil, simmer for 10 minutes.
Add strained tomato puree, bring to boil, cook for another 15 minutes.
Adjust seasoning, add almond paste and cook for 10 minutes.
Finish with cardamom and mace powder.
Finely strain the gravy and finish with saffron and cream.
Required Ingredients:
| Ingredients for 1.5 litres of Malai Gravy Mughlai | ||
| Items | Qty | Unit |
| GHEE(DESI) | 0.10 | KG |
| SHAI JEERA | 0.01 | KG |
| GARLIC | 0.02 | KG |
| ONION | 0.50 | KG |
| CURD | 0.20 | KG |
| TURMERIC | 0.003 | KG |
| RED CHILI PD | 0.005 | KG |
| CARDAMOM AND MACE PD. | 0.00 | KG |
| ALMOND(FOR PASTE) | 0.100 | KG |
| CARDAMOM AND MACE PD. | 0.01 | KG |
| SALT | 0.010 | KG |
| GINGER PASTE | 0.040 | KG |
| GARLIC PASTE | 0.02 | KG |
| TOMATO | 0.2 | KG |
| CREAM | 0.15 | KG |
| SAFFRON | 0.001 | KG |
| GINGER | 0.02 | KG |
| CHILI GREEN | 0.006 | KG |
11. Meen Moilee – Basic Indian Gravy / South Indian Curries
Preparation Method:
The fish-cut into 40 gm pieces across the fillet, apply salt and little turmeric powder.
The vegetables-slice onion cut ginger and green chilli julienne, chop garlic.
Puree the tomato.
The black pepper-pound
Cooking Method:
Heat oil, add methi seeds, stir for few seconds then add mustard seeds and stir until.
After mustard seeds crackle.
Add curry leaves and again stir for few seconds.
Add crushed black pepper.
Add sliced onion, ginger and green chilli, stir but make sure not to change the colour.
Add turmeric, stir, add tomato puree and cook for 15 minutes.
Add coconut milk and bring to boil.
Shallow fry the marinated fish and add to the gravy.
Simmer for 10 minutes.
Required Ingredients:
| Ingredients for 10 portions of Meen Moilee | ||
| Items | Qty | Unit |
| BEKTI CALCUTTA | 2.00 | KG |
| OIL-COCONUT | 0.08 | KG |
| SALT | 0.01 | KG |
| METHI SEEDS | 0.00 | KG |
| ONION | 0.30 | KG |
| GINGER | 0.03 | KG |
| GARLIC-PEELED | 0.01 | KG |
| CHILI GREEN | 0.05 | KG |
| TURMERIC | 0.01 | KG |
| COCONUT | 2.000 | NO. |
| TOMATO | 0.20 | KG |
| MUSTARD SEEDS | 0.010 | KG |
| CURRY LEAVES | 0.01 | KG |
| BLACK PEPPER | 0.010 | KG |
12. Palak Kofta in Safron gravy – Basic Indian Gravy
Cooking Method:
For kofta- boil spinach and chop, grated paneer.
Add dry masala powder. Make small balls and fry in hot oil.
Drain on paper. Keep aside.
Heat ghee, add ginger garlic paste
Add yellow chilli powder mix in water. add cashew paste and cook well.
Add yoghurt, add saffron and cook it on simmer.
Cook till oil float on curry. Cook till 30-40 minutes.
Add kofta and serve hot.
Required Ingredients:
| Ingredients for 10 portions of Palak Kofta in Safron gravy | ||
| Items | Qty | Unit |
| OIL | 0.1 | LIT |
| SPINACH | 0.761 | KG |
| PANEER | 0.477 | KG |
| GINGER | 0.005 | KG |
| GREEN CHILLI | 0.005 | KG |
| YELLOW CHILLI PWD | 0.003 | KG |
| GHEE | 0.059 | KG |
| GARLIC PASTE | 0.03 | KG |
| SAFFRON | 0.001 | KG |
| YOGHURT | 0.2 | KG |
| CASHEW PASTE | 0.05 | KG |
| BUTTER | 0.015 | KG |
| CREAM | 0.08 | KG |
13.Qasar E Pukhtan – Basic Indian Gravy
Cooking Method:
Heat ghee, add ginger and garlic paste whole garam masala and diced marrow.
Saute and add chopped tomatoes and the puree.
Add the powdered spices and cook, add little vegetable stock and cook.
When the marrows are soft blend the entire mix and strain through a strainer.
Put the strained gravy in a heavy bottom pan and reduce on a slow flame.
Finish the gravy with brown onion paste and cream.
Add paneer cubes which have been sauteed in Ghee.
Required Ingredients:
| Ingredients for 10 portions of Qasar E Pukhtan | ||
| Items | Qty | Unit |
| PANEER | 0.7 | GMS |
| GHEE | 0.1 | GMS |
| TOMATOES | 1 | GMS |
| ONION | 0.5 | GMS |
| TOMATO PUREE | 0.5 | GMS |
| BROWN ONION PASTE | 0.05 | GMS |
| SALT | 0.01 | GMS |
| RED CHILLI POWDER | 0.015 | GMS |
| WHITE PEPPER | 0.005 | GMS |
| CUMIN POWDER | 0.01 | GMS |
| GINGER PASTE | 0.05 | GMS |
| GARLIC PASTE | 0.05 | GMS |
| WHOLE GARAM MASALA | 0.005 | GMS |
| CREAM | 0.1 | GMS |
| WHITE MARROW | 1 | GMS |
14. Rizala Gravy gravy – Basic Indian Gravy
Cooking Method:
Heat ghee in lagan and add the whole garam masala, ginger garlic paste.
Add boiled onion paste and coriander powder. Saute.
Add beaten yoghurt and spices.
Cook on low flame
Finish with almond paste and garnish with fresh coriander and saffron
Required Ingredients:
| Ingredients for .7 litres of Rizala Gravy | ||
| Items | Qty | Unit |
| BAYLEAF | 0.003 | KG |
| CLOVES | 0.002 | KG |
| CARDAMOM GREEN | 0.005 | KG |
| BLACK PEPPERCORN | 0.005 | KG |
| BOILED ONION PASTE | 0.15 | KG |
| YOGHURT | 0.25 | KG |
| CORIANDER POWDER | 0.02 | KG |
| GINGER GARLIC PASTE | 0.05 | KG |
| CUMIN POWDER | 0.01 | KG |
| NUTMEG POWDER | 0.005 | KG |
| CASHEW NUTS | 0.05 | KG |
| CARDAMOM POWDER | 0.01 | KG |
| ALMOND PASTE | 0.05 | KG |
| GHEE | 0.1 | KG |
| SAFFRON | 0.001 | KG |
| FRESH CORIANDER | 0.01 | KG |
| GREEN CHILLI | 0.01 | KG |
| KASOORI METHI POWDER | 0.002 | KG |
| BUTTER | 0.02 | KG |
