Basic Indian Gravies and Some Dishes to Make With Them

Basic Indian Gravies and Some Dishes to Make With Them

In this article I am going to talk about Indian Gravies and make some dishes using them. Well, I have seen numerous students terrified by hearing the word gravy and another huge number of pupils who have no idea about Indian gravies at all. Let's talk about them in the easiest way.

1. Kadhai gravy

Ingredients and quantity

Oil(refined)             100 ml

Coriander seed.     1 tablespoon

Cumin seed.            1 teaspoon

Chopped garlic.      1 tablespoon

Red chilli whole     2/3 nos.

Onion chopped       100 gram

GG paste                    2 tablespoon

Ginger chopped        15 gram

Tomato puree.          100 gram

Tomato chopped      200 gram

Salt.                              TT

Turmeric                   30 gram

Kashmiri mirch       70 gram

Coriander powder   60 gram

Cumin powder         60 gram

Methods of preparation :

  • Heat oil in a pan
  • Add whole red chilli and cumin, coriander seed. Saute a minute.
  • Add chopped garlic and add chopped onion. Saute a while till onion become translucent. 
  • Add ginger, garlic paste and add turmeric powder, Kashmiri Mirch, salt and mix it well. 
  • Add little water if your spices and gravy start sticking to the bottom of pan. 
  • Now, add tomato puree, mix it and add fine chopped tomatoes. Cook on medium flame for fee minutes more. 
  • Add coriander powder, cumin powder and stir well. Cook till oil start floating from gravy. 

2. Yellow gravy 

Ingredients and quantity

Refined oil               50 ml

Black cardamom    2 nos.

Green cardamom.  2 nos.

Mace.                          Few

Bay leaf.                     Few

Turmeric powder.   25 gram

Red chilli Powder.   25 gram

GG paste                    50 gram

Tomato puree.          80 ml

Salt.                             TT

Coriander powder      70 gram

Brown onion paste.        200 gram

Fried cardamom paste  200 gram

Curd beaten.                    100 ml

Methods of preparation:

  • Fry onion and cashewnuts till light golden colour and make a paste of it. 
  • Heat oil, green cardamom, black cardamom, mace and bay leaf. 
  • Add red chilli powder, turmeric powder and GG paste.
  • Saute, and add tomato puree. Stir it well. Cook a few minutes and add salt, little water. 
  • Add coriander powder.
  • In a next pan, Add beaten curd, paste of onion and cashewnuts, whisk well or curd will curdle so, mix properly.
  • Add this paste after slowing heat and stir. Add yellow chilli powder. 

3. Onion Tomato Gravy

Ingredients and quantity

Oil.                               40 ml

Cumin seed              1 tablespoon

Chopped onion.        120 gram

Chopped garlic.          25 gram

Chopped ginger.         25 gram

Green chilli.                 3/4 nos

Ginger garlic paste.   3 tablespoon

Tomato puree.             120 ml

Chopped tomatoes.     200 gram

Salt.                                 TT

Turmeric powder.       30 gram

Coriander powder.     50 gram

Degi/Kashmiri Mirch powder     60 gram

Methods of preparation:

  • Heat oil, add cumin seed and chopped garlic
  • Add chopped onion and cook till onion gets light golden colour or translucent
  • Add GG paste and saute properly
  • Add turmeric powder, Kashmiri Mirch.
  • Add tomato puree and mix well. Now, add chopped tomatoes and mix it well
  • Add little water so your gravy don't stick in a bottom of pan.
  • Check for seasoning, add coriander powder and cook till oil comes in top by stirring continuously.

4. Makhani gravy

Ingredients and quantity

Tomato cut roughly         500 grams

Onion cut roughly.           250 grams

Green chilli.                        2 nos.

Cardamoms.                     3/4 nos.

Ginger chopped.              30 gram

Garlic chopped.               30 gram

Kashmiri Mirch.              30 gram

Cashewnuts.                    100 gram

Red chilli powder.            50 gram

Refined oil.                        50 gram

Butter.                                100 gram

Kasturi methi.                   30 gram

Fresh cream.                     50 gram

Sugar.                                 1 tablespoon

Salt.                                       TT

Method of preparation:

  • Heat tomato and roughly cut onion with some water. Add ginger and garlic, green chillies.
  • Add cardamom, red chilli powder and little oil
  • Add more water ensuring tomatoes are cooked. Heat 15/20 minutes and blend by adding cashewnuts after cooling the mixture
  • Now, heat oil and butter in a next pan. Make sure to go for extra butter as we are making makhani gravy.
  • Add kasturi methi, Kashmiri Mirch and add blended gravy. 
  • Mix it well, add salt and sugar for little sweetness. Cook for few minutes
  • Switch of the flame and add cardamom powder and fresh cream of the heat. 

5. White gravy

Ingredients and quantity

Cashewnuts.                    500 grams

Watermelon seeds.        500 grams

Onion.                               300 gram

Oil.                                     50 gram

Cardamoms.                      Few

GG paste                            2 tbsp

Bay leaf.                             Few

Milk.                                   500 ml+

Sugar.                                 1 tablespoon

Methods of preparation:

  • Boil cashewnuts and melon seeds with onion. 
  • Blend it with little milk
  • Heat oil, add bay leaf, cardamom, ginger garlic paste and add blended gravy. Ensure your heat is slow. 
  • Add milk, little oil and mix well.
  • Stir and cook continuously till your gravy boil. 
  • Strain it. 
6. Mirch Ka salan

We are making this item by adding salan gravy.

Ingredients and quantity

Green chilly big .              150 gram

Oil.                                       100 gran

Sesame seed.                      150 gram       

Cumin seed.                        30 gram

Roasted peanuts.               100 gram

Dry red chillies.                  4 pcs

Ginger chopped.                50 gram

Garlic.                                  10 gram

Mustard seed.                     2 Tbsp

Curry leaves.                       2 Tbsp

Onion(chop)                       50 gram

Tamarind pulp.                  5 gram

Salt.                                       TT

Methods of Preparation :

  • Wash and slit the green chillies length wise , without cutting the chillies into two. Heat oil in kadhai and deep fry it
  • For masala paste, mix dry roasted sesame seed , corriander seeds , cumin seed , whole red chilly, ginger ,garlic , peanut and then grind it
  • Heat two tablespoon oil in a pan , add mustard seed , let it splutter and add onion
  • Saute till onion is light golden brown and add Turmeric , Masala paste and Cook for 3/5 minutes stirring constantly
  • Add stock and cook in slow heat for 10 minutes
  • Add Tamarind pulp , fried green chillies and salt .cook for few minutes
  • Garnish by corriander leaf and serve hot 
How to fillet a fish??

Materials required
  • Rohu/salmon
  • Filleting sharp knife
  • Salt to prevent your hand from sticking
  • Blue chopping board
Let's talk about filleting a fish and fillet a fish. 
  • First of all, wash the Fish and remove its scale using backward end of the knife. Remember, to use knife against the skin
  • Look at the stomach side. Look for small hole and incise from there till abdomen meat to remove stomachs.
  • Again wash the fish 
  • Look at centre bone from fish fin side. And slightly cut till tail using only the tip of knife.
  • Make a slant cut at head. Remove it's skin and repeat the process
  • Remember, flat fish yield 4 fillet while round fish yield 2 fillet.
How to de-bone mutton leg??

Lay the flesh of mutton flat in Table, feel the bone  and incise using sharp knife.

How to make mutton kasaudi/khasi ko pakuwa of it??

Ingredients and quantity

Turmeric powder
Garam Masala
Cumin and corriander powder
Red chilli powder,
Mustard oil
Whole garam Masala few

Note :- For Pakku meat with Mutton 1 kg I recommend to use 30 gram of garam Masala, 45 gram of Cumin and corriander powder, 15 gram of Turmeric powder, 15 gram of Red chilli powder , 30 ml of Mustard oil while use salt as per taste and while cooking use thick pan.


  • Marinate the meat properly by adding all those ingredients on meat 
  • Heat a pan and add Mustard oil ,then add bayleaf, cinnamon , cardamom , cloves.
  • Now add Mutton ,stir it and cook it in medium flame covering it
  • Stir it in every 10 minutes cooking for 45 minutes and covering it. 
Note: The best thing about our Mutton Pakku is we can store it for longer period of time.

Malai paneer 

Fresh cream               200 gram
Paneer.                        250 gram
Onion.                           2nos.
Kasturi methi.            1 teaspoon
Garam masala.           1 tablespoon
Coriander powder     1 tablespoon
Turmeric powder.     1 tablespoon
Red chilli powder.     1 teaspoon
Coriander leaf.            Few
Salt.                              TT
White gravy.               As required

Method of preparation:
  • Cut paneer into into 1/2 inch dices and shallow fry it till light golden colour
  • Heat butter and oil. Add white gravy and add powder spices. Saute it for 30 seconds
  • Add 1 cup of water and bring to boil
  • Reduce the flame and add paneer
  • Add cream of the heat. Garnish by using coriander leaf. 
Paneer lababdar

Oil.                            30 ml
Butter.                      50 gram
GG paste.                1 tablespoon
Yellow gravy.          As required
Kasturi methi.          1 teaspoon
Chilli and Paneer.    250 gram.
Onion.                        1 nos.
Garam masala.         1 tbsp
Coriander powder.  1 tbsp

Methods of preparation;
  • Heat oil and butter. Add bay leaf and fine chopped onion.
  • Add a ginger, garlic and saute a while
  • Pour the yellow gravy and add red chilli powder, coriander powder, garam masala and cook 3/4 minutes.
  • Add a cup of water after gravy become thick.
  • Season it. Lastly, add kasturi methi, chilli, paneer and cook 1-2 minutes. 
  • Pour cream of the heat.

Chicken Makhani

  • Marinate the chicken with salt, lemon juice, chilli powder, yogurt, GG paste, kasturi methi, oil , garam masala and turmeric
  • Heat butter and grill it in a pan or cook it in oven. 
  • Heat butter. Add makhani gravy and cook till it boil
  • Add grilled chicken pieces, simmer for 5-10 minutes.
  • Add garam masala, kasturi methi
  • Add cream of the heat. 
  • Garnish with coriander leaf and add little butter on top. 
Fish fingers


Fish strips, lemon , Kashmiri mirch, black pepper, cumin powder,  garlic powder, salt, Ap flour, Egg whole, breadcrumbs, oil.

  • Take a fish, fillet it and cut it into finger shape strips 
  • Marinate it with lemon juice , Kashmiri mirch , black pepper, cumin powder , salt and garlic powder and mix it well
  • Now, panĂ© the fish strip i.e first dipped/ coat it with Ap flour , then dipped /coat with whole whisked egg and finally in bread crumbs
  • Deep fry it till golden Brown and served it with Mayonnaise sauce or cocktail sauce or thousand Island sauce 

Note: if you are having difficulty with fish just purchase bassa fish fillet and cut it into strips. Bassa fish is available in every department store.

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