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Indian gravy recipes are found to go well with Indian breads like roti, naan or poori and rice dishes like briyani and fried rice. Indian gravies have a regional bend and are available as south India gravy, Punjabi gravy, gujarati gravy and north Indian gravy. Most of the Indian gravies are very spicy.

Any Indian meal is incomplete without a gravy to go with. Indian gravies are said to be thick when compared to any other gravy in the world and the secret is the addition of ground onions, tomatoes and coriander seeds or powder. Indian gravies can be both vegetarian and non-vegetarian. Indian gravy is said to be the basic sauce for all Indian dishes, much like the tomato or chilly sauce used elsewhere.

MALAI KOFTAvegetarian-Dish

Ingredients

  • 200g chopped spinach
  • 200g chopped cabbage
  • 1 tsp rasam powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 50g gram flour
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 3-4 tbsp whipping cream
Malai Kofta

Method

  • Mix chopped spinach and cabbage and blend them for 20-30 seconds. It should not be very smooth.
  • Squeeze all the water from the mixture and add rasam powder, garam masala powder, salt, chili powder and turmeric.
  • Mix well. Then add gram flour to the above mixture and make balls.
  • Fry them in oil until brown, remove and keep aside.
  • In a separate pan, heat oil and fry the onions until golden color.
  • Then add tomatoes and fry for another few minutes.
  • Now add whipping cream, salt, chili powder and cook until the gravy thickens.
  • Transfer the gravy to a serving dish, place the fried koftas and serve.

MASALA EGGPLANT vegetarian-Dish

Ingredients

  • 8-10 small eggplants, slit lengthwise into four without cutting tops
  • 2 boiled potatoes, peeled and mashed
  • 2 tbsp gram flour (besan), sieved and lightly roasted
  • 2 onions, finely chopped
  • 2 tomatoes, chopped finely
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • Salt to taste
  • 1/2 tsp dried mango powder (amchur powder)
  • 1 tbsp coriander leaves, chopped
Masala Eggplant

Method

  • Mix all the ingredients except onions and tomatoes with very little water to make an almost dry filling.
  • Stuff this mixture in the slit eggplants.
  • Arrange in a shallow dish. Steam in a pressure cooker, without weight for 10 to 12 minutes till tender. Allow to cool.
  • Heat oil in a pan and lightly roast onions. Then add tomatoes, a cup of water, little salt and stir.
  • Now add the eggplants, cover and allow to simmer on a low flame until the gravy is thick.
  • Sprinkle coriander leaves and serve with roti or pulao rice.

    • Note:Serves: 4-6

MASALA KARELA vegetarian-Dish

Ingredients

  • 450g karela (Kaakarakaayalu)
  • 5g red chilies
  • 2g pepper corns
  • 1 tsp mustard seeds
  • 10g turmeric
  • 10g ginger-garlic paste
  • 115g onions, chopped
  • 2 green chilies
  • 15ml vinegar
  • 25g tamarind, soaked in water
  • 25g jaggery
  • 15ml oil
  • Salt to taste
Masala Karela

Method

  • Cut the karela into circles and remove the seeds in the middle.
  • Boil the pieces in salt water for few minutes (may be 30-45 minutes to remove the bitterness).
  • Separate from water and keep aside.
  • Mix the red chilies, pepper corns, mustard seeds, tamarind, ginger-garlic paste and blend to a fine paste.
  • Heat the oil and fry chopped onions and green chilies until brown.
  • To this, add ground paste, vinegar, salt, karela pieces and cook for some time.
  • Now add jaggery and cook until the gravy thickens.
  • The curry increases its flavor when it is served the next day.

MASALA TOMATO vegetarian-Dish

Ingredients

  • 250g big size tomatoes
  • 180g potatoes, boiled, peeled & mashed
  • 3 onions
  • 1 lemon
  • 1 bunch coriander leaves
  • 30g peanuts
  • 25g sesame seeds
  • 1/2 tsp chili powder
  • A pinch of turmeric
  • 3 sprigs of curry leaves
  • 5g mustard seeds
  • 50g oil
  • Salt to taste
Masala Tomato

Method

  • Cut the tomatoes at top, scoop out the seeds and juice to a separate bowl and make a hollow to stuff the masala.
  • To the mashed potatoes, add lemon juice, salt, chopped coriander and mix well.
  • Stuff this mixture into the tomatoes and keep aside.
  • Heat oil in a pan, fry mustard seeds, curry leaves, chopped onions, chili powder and turmeric until onions turn brown in color.
  • Then add peanuts and sesame seeds paste, tomato juice, salt and cook until the gravy thickens.
  • Now add stuffed tomatoes and cook for 5-10 minutes.
  • Serve with fried rice or plain rice.

MASALA WITH GRAVY vegetarian-Dish

Ingredients

  • 2 cups coconut milk
  • 1 tbsp gram flour
  • 1/4 cup fresh cream or fresh yogurt
  • 1 tsp cumin seeds
  • 3 tbsp oil
  • Salt to taste

    • For masala paste:

  • 1/2 cup coconut
  • 10 cashew nuts
  • 1/2 inch ginger piece
  • 5-6 green chilies
  • 1 tbsp sesame seeds
  • 1 medium sized onion
  • 5 cloves garlic
Masala With Gravy

Method

  • Make a fine paste from the ingredients of masala paste. Keep aside.
  • Heat oil in a pan, add cumin seeds and when it splutters add masala paste.
  • Saute till cooked and oil separates.
  • Add coconut milk mixed with gram flour. Stir for a few minutes till well mixed and starts to bubble.
  • Mix fresh cream or fresh yogurt and salt to taste.
  • Simmer for a few minutes and serve hot with plain rice.
  • If desired, vegetables can also be added.

MENTHI VANKAAYA vegetarian-Dish

Ingredients

  • 1 lb baby eggplants
  • 1 tbsp tamarind paste
  • 1/3 cup oil
  • 1 tsp red chili powder
  • 1/3 tsp turmeric
  • Salt to taste

    • For Stuffing:

  • 2 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp black gram
  • 1 tsp Bengal gram
  • 2 tsp sesame seeds
  • A small pinch of asafoetida
  • 2 tsp oil
Menthi Vankaaya

Method

  • In a large skillet, fry the ingredients for stuffing on low heat while constantly stirring and when turns into golden color, remove cool and make fine powder in a blender.
  • To this powder, add salt, chili powder, turmeric, tamarind paste, few drops of water and make into a semi-solid paste.
  • Cut eggplants into four, lengthwise to three-fourths of their total length.
  • Stuff a little of the above semi solid paste into each eggplant and keep aside.
  • Repeat for the remaining eggplants.
  • Heat oil in a wide, non-stick skillet and place all the above eggplants in it.
  • Cook on medium heat while periodically turning them upside down.
  • Cook until the eggplant is tender.
  • Serve with plain rice.

MIRCHI KA SALAN vegetarian-Dish

Ingredients

  • 100g big size green chilies
  • 50g grated coconut
  • 25g sesame seeds
  • 25g peanuts
  • 30g tamarind, soaked in water
  • 100g oil
  • 1 bunch of curry and coriander leaves
  • 10g mustard seeds
  • Few fenugreek seeds
  • Salt to taste
Mirchi ka Salan

Method

  • Fry the grated coconut, sesame seeds and peanuts without any oil and blend them to a fine powder
  • Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for few minutes.
  • Then add green chilies and fry for 2 minutes.
  • Add the ground mixture to the green chilies and fry until the oil separates from the chilies.
  • To this, add salt, turmeric, tamarind water and cook on low heat until the gravy thickens.
  • Remove from heat and garnish with coriander leaves.

MIXED VEGETABLES WITH PANEER vegetarian-Dish

Ingredients

  • 1/2 cup cauliflower florets
  • 1/2 cup green capsicum, cut into 1" pieces
  • 1/2 cup red capsicum, cut into 1" pieces
  • 1 medium sized carrot, sliced
  • 1/4 cup green beans, cut into 1" pieces
  • 1/4 cup frozen peas
  • 1 medium sized tomato, chopped
  • 1/2 cup broccoli florets
  • 3 tbsp butter
  • 1/4 cup mixed nuts (cashews, pistachios, etc)
  • 1/4 cup raisins
  • 2 tsp garlic, minced
  • 1 onion, chopped
  • 1/4 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cardamoms, crushed
  • 1/2 tsp cayenne pepper
  • Salt to taste
  • 1/4 cup water
  • 6 oz paneer, cut into cubes & fried
  • 1/2 cup heavy cream
  • 1/2 cup pineapple chunks (fresh or canned)
Mixed Vegetables With Paneer

Method

  • Heat 2 tbsp of the butter in a large skillet over medium-high heat.
  • Add nuts and stir-fry until golden brown.
  • Remove with slotted spoon and set aside.
  • Add raisins and fry until they are  plump, remove and set aside.
  • Add remaining butter to the skillet and fry minced garlic, onions until light brown for about 4  minutes.
  • Also add chopped tomato and cook until soft.
  • Add remaining vegetables and stir-fry for 6 minutes.
  • Stir in spices, salt and water.
  • Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10 minutes.
  • Now add paneer, cream, pineapple chunks and cook until heated through. 
  • Garnish with fried nuts and raisins and serve hot.

PALAK PAKODE KI KADHI vegetarian-Dish

Ingredients

    For kadhi:

  • 2 cups buttermilk
  • 1/2 cup besan
  • 1/2 tsp mustard seeds
  • 1/2 tsp methi seeds
  • 1/2 tsp saunf
  • Green chilli
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tsp oil
  • Salt to taste
  • Coriander leaves

    • For pakode:

  • 2 tbsp besan
  • 1/2 cup chopped palak
  • 1 small onion chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Oil for deep frying
Palak Pakode Ki Kadhi

Method

  • Make a smooth, thick batter with besan and water. Keep aside.
  • Dissolve the besan for kadhi first in a little water and then in the buttermilk.
  • Heat 2 tsp oil. Fry green chili in it. Add methi seeds. When they turn dark brown, add mutard and saunf. Reduce heat and add the buttermilk.
  • Add haldi and garam masala powder and cook till the raw taste of besan goes. Now heat oil for deep frying.
  • Add chopped palak, onion and spices to the besan-batter.
  • Fry pakodas on medium heat. If the oil is too hot, the inside of the pakodas will not cook well.
  • Put the pakodas in the kadhi and garnish with coriander leaves.
  • Serve with paratha or pulav.

    Note : Serves 4

PIRU ALOO vegetarian-Dish

Ingredients

  • 4 large boiled potatoes
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp rock salt
  • 3 tbsp white sesame seeds
  • 1/4 tsp cumin powder
  • 1/4 tsp garam masala powder
  • 1/2 lemon
Piru Aloo

Method

  • Roast the sesame seeds in a dry pan till they start crackling. Remove and scatter on a large plate.
  • Peel the skin of the potatoes and cut into medium sized cubes.
  • Squeeze the lemon juice into a small bowl. To this, add salt, rock salt, chili powder, cumin powder, garam masala powder and mix well
  • Gently mix the potato cubes with the above mixture, so that they get well coated with the lemon juice and masalas.
  • Stick a toothpick into each potato cube. Dip the cube into the sesame seeds, till it is well coated.
  • Serve these as tempting fillers.
  • An attractive way of serving Piru Aloo at a party is to stick the other ends of the toothpick into a top of a cut cabbage.
  • Stick all around the top of the cut cabbage.
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