How to Make Various Gravy for Curry Recipes
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, onion, butter, cream, cashews, coconut, sesame, peanuts to make curry. To thicken the curry we can use gram flour or cornflour. You can use these ingredients in addition to other flavors of your choice as per your taste and preferences. You can also make curries from gourd or capsicum paste. Today we will prepare curries with different flavors.
हिन्दी में पढिये - Gary for curry recipe in Hindi
Tomato Curry.
Tomato Curry is majorly liked by those people who prefer less oil and ghee in their food. You can make potato, arbi, cauliflower, brinjal, peas, koftas etc recipes in this curry.
Ingredients for Tomato Curry.
- Tomato - 3-4 ( medium sized)
- Green Chilli - 1-2
- Ginger - 1 inch long piece.
- Refined Oil - 1-2 table spoon.
- Heeng - 1 pinch.
- Cumin seeds - 1/4 tea spoon.
- Whole Garam Masala - ( cloves - 3, black pepper - 4, large cardamon - 1) optional.
- Turmeric powder - 1/4 tea spoon.
- Red Chilli powder - less than 1/4 tea spoon.
- Coriander leaves - 1 table spoon (chopped)
- Garam masala - less than 1/4 tea spoon.
Method - How to make Tomato Curry.
Make a paste of tomato, ginger , green Chilli. If you wish to put peanuts in the paste you can add 1 table spoon peeled nuts into the ingredients, or if you wish to get a coconut flavor then you can add coconut pieces into the mixer while making the paste.
Heat a pan with little oil and put heeng and cumin seeds. Let them splutter, then put turmeric powder, coriander powder, and tomato paste into the pan and cook them well till the oil starts to float over the masala. Masala to make curry is prepared.
Now you can use this masala to make any vegetable like boiled potatoes, half boiled or fried cauliflower, fried brinjal, fried arbi, etc. Add water according to your preferred consistency followed by adding aalt, red chilli powder, and garam masala. Cook it for 3-4 minutes. Turn off the flame and garnish the curry with coriander leaves. Your tasty curry recipe is prepared.
Likewise, we can prepare any boiled, half-boiled, roasted, fried vegetable in the same manner.
You can also add tomato masala in the dal to make it even more tastier. We will not add gramflour or Cornflour that we used to make the curry thick in this masala. But if you are fond of coconut flavor, then you can add coconut in the tomato paste.
People who use onions in their cooking can fry onions in the oil before adding tomato paste followed by other steps.
You can also make this recipe direct in the cooker. To make it direct in cooker, first wash and cut the vegetable in a bowl. Heat oil into the cooker and put heeng and cumin seeds. Let them splutter, then put turmeric powder, coriander powder, and tomato, green chilli and ginger paste into the pan and cook them well till the oil starts to float over the masala. Put the vegetable or dal into the cooked masala and stir it for 2 minutes to mix them well. Add water as per the requirement, salt and red chilli powder into the cooker and close the lid for up to 1 whistle. Open the lid once the steam comes out of the cooker and add garam masala and coriander leaves from the top. Vegetable Curry is ready.
Tomato Curry absorbs less oil. To thicken the curry you can use gramflour, cornflour or peanuts powder.
Curd Curry.
Curry made with curd is very easy to cook and can be used to make potato, koftas, and arbi. You do not need much oil to make curd curry.
Ingredients for Curd Curry.
- Curd - 200 gms.
- Oil - 1-2 table spoon.
- Heeng - 1-2 pinch.
- Cumin seeds - 1/2 tea spoon.
- Turmeric powder- 1/2 tea spoon.
- Coriander leaves - 1 tea spoon.
- Gram flour - 2 table spoon.
- Ginger - 1 inch long piece or 1 tea spoon paste.
- Green Chilli - 2-4 (chopped)
- Red Chilli powder - 1/4 tea spoon.
- Salt - 3/4 tea spoon.
- Garam Masala - 1/4 tea spoon.
- Coriander leaves - 1 table spoon (chopped).
Method - How to Make Curd Curry.
You can use curd instead of tomato to bring sour flavor to the curry.
Whisk the curd with equal amount of water.
Heat oil in a pan and tamper the cumin seeds and heeng into the pan. Then add turmeric powder, coriander powder, ginger paste, green chilli, and gram flour to it. Pour the whisked curd into the masala once the gram flour turns brown in colour and cook well. Stir and cook the masala until it starts to boil. After the first boil add salt, red chilli powder and garam masala into the curry. Put the boiled vegetables or koftas into the curry. Curd curry is ready.
You can make the curry thick or thin in consistency according to your preference. You can also add boiled or fried arbi, boiled or fried potatoes into the curry.
Butter Malai Curry.
Butter Malai Curry can be used in preparing matar paneer, paneer pasanda, malai kofta etc. recipes.
Ingredients for Butter Malai Curry.
- Cream or Malai (Milk Cream) - 1/2 cup.
- Butter - 2 table spoon.
- Tomato - 2-3
- Green Chilli - 1-2
- Ginger - 1 inch long piece.
- Oil or Ghee - 1-2 table spoon.
- Turmeric powder - 1/4 tea spoon (optional)
- Coriander powder - 1 tea spoon.
- Red Chilli powder - 1/4 tea spoon.
- Salt - According to taste or 3/4 tea spoon.
- Garam Masala - less than 1/4 tea spoon.
- Coriander leaves - 1 table spoon (chopped)
Method - How to Make Butter Malai Curry.
Make a paste of tomato, ginger and green chilli.
Heat oil in a pan and roast cumin seeds, coriander powder and turmeric powder into the pan. Put tomato paste to it and roast well. Once the masala gets cooked add malai and butter to it. Roast the masala by continuously stirring it with the ladle. Add water to the masala according to your preffered consistency of the curry and add salt, red chilli powder, and garam masala. Butter Malai Curry is ready.
Put koftas or paneer anything you like in it and cook it on a medium flame for 1-2 minutes. Garnish the recipe with chopped coriander leaves.
Kaju Khaskhas Curry.
You can use this Curry to make matar paneer, shahi paneer, or koftas. You can make this curry with only cashews or mawseeds or may be with the combination of both. You can also add the seeds of melon into the curry to enhance its taste. Soak the seeds and grind them into fine paste.
Ingredients for Kaju Khaskhas Curry.
- Cashews - 50 gms. (2 table spoon)
- Mawseeds (Khaskhas) - 50 gms. (2 table spoon)
- Tomato - 2-3
- Green Chilli - 1-2
- Ginger - 1 inch long piece.
- Oil or Ghee - 2-4 table spoon.
- Turmeric powder - 1/4 tea spoon.(optional)
- Coriander leaves - 1 tea spoon.
- Red Chilli powder - 1/4 tea spoon.
- Salt - According to the taste (3/4 tea spoon)
- Garam Masala - less than 1/4 tea spoon.
- Coriander leaves - 1 table spoon (chopped)
Methods - How to Make Kaju Khaskhas Curry.
Soak cashews and mawseeds separately in different bowls for half an hour. Strain the water and grind them into paste. Pour the paste in a separate bowl.
On the other hand make a paste of tomato, ginger and green chilli.
Heat oil in a pan and roast the cumin seeds, turmeric powder and coriander powder. Now put tomato paste and roast it till the tomatoes get properly cooked. Now add cashew paste and cook till the masala gets totally mixed with other ingredients. Add water to the masala according to your preferred consistency of curry and add salt, red chilli powder and garam masala. Once the curry starts to boil cook it for another 1-2 minutes. Kaju Khaskhas Curry is ready.
Put koftas or paneer anything you like in it and garnish the recipe with coriander leaves.
Note :
If you want to add garlic and onion in to the curry then you can put 1 tea spoon garlic paste and 1-2 finely chopped onions in the cooker once the oil heats up followed by given steps.
If you are making Curd Curry, then do not add garlic or onions.
