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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.

SPICY CORNvegetarian-Dish

Ingredients

  • 1 1/2 cup corn, boiled
  • 1/2 cup cream
  • 8 tomatoes, turned into puree
  • 1 onion, chopped
  • 6 cashew nuts
  • 1 cm ginger
  • 6 garlic flakes
  • 3 tbsp oil or butter
  • 3 tbsp cheese, grated
  • 1 1/2 tsp chili powder
  • 1 tsp sugar
  • 1 1/4 tsp salt
  • 1/2 tsp kasooti methi (dry methi leaves)
Spicy Corn

Method

  • Cook corn till tender.
  • Grind ginger, garlic and cashew nuts to a fine paste.
  • Boil tomato puree with 1/2cup water and kasooti methi till slightly thick.
  • Strain through a wire mesh.
  • Heat oil or ghee in a pan, add onions and fry till translucent.
  • Also add ground paste, chili powder and fry on a slow flame till the raw smell of garlic disappears.
  • Pour in the tomato gravy, salt, sugar and simmer till thick. Add cooked corn, beaten cream and cheese.
  • Simmer for a minute and remove from heat.
  • Serve hot with any nourishing soup for a complete meal.

SPICY POTATO & BABYCORNvegetarian-Dish

Ingredients

      
  • 250gms potatoes, diced
  • 200gms fresh baby corn, diced
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 4-5 red chilies (whole)
  • 25gms tamarind, soaked in water
  • 2 tbsps coconut oil
  • Salt to taste
Spicy Potato & Babycorn

Method

  • Boil the chilies in little water for sometime and make a fine paste, using a little water. Keep aside.
  • Boil the potato cubes and baby corns separately. Keep aside.
  • Heat oil in a pan, add onions and saut�, until light brown in color.
  • Then add chopped tomatoes and continue cooking.
  • When tomatoes are cooked, add the red chili paste, tamarind water; and cook for a minute.
  • Then, add potatoes, baby corn and salt.
  • Cook for two minutes and serve hot with any pulao or chapathies.

SPINACH (PALAK) PAKODAS KADHIvegetarian-Dish

Ingredients

      
  • 150 gms besan (gram flour)
  • 2 cups fresh yogurt, beaten
  • 400 ml water
  • 2-3 bunches spinach (palak), chopped
  • 1/4 tsp turmeric
  • A pinch of asafoetida
  • 4 cloves, powdered
  • 1/4 tsp fennel seeds (saunf), powdered
  • A pinch of cooking soda
  • 1/2 tsp chili powder
  • Salt to taste
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • Oil for frying
Spinach Pakodas Kadhi

Method

  • Take half of the gram flour in a bowl and mix with yogurt, water, little chili powder, turmeric, cloves powder, fennel seeds powder, salt and boil on low heat.
  • Mix remaining gram flour, spinach leaves, cooking soda, chili powder, salt and make a fine batter with little water. Make pakodas by dipping spoonfuls of batter into hot oil.
  • Mix the pakodas into the above yogurt mixture and cook until the gravy thickens.
  • Heat little oil in another pan and make a seasoning by adding mustard seeds, cumin seeds, asafoetida and dried red chilies.
  • Pour the seasoning over the kadhi (yogurt mixture), mix well and serve hot.

    • Note:Serves: 6-8

STUFFED CAPSICUMvegetarian-Dish

Ingredients

      
  • 6 capsicums
  • 50g onions, chopped
  • 100g gram flour
  • 1 cup grated coconut
  • 1/2 tbsp chili powder
  • Few coriander leaves
  • Oil for frying
  • Salt to taste

    For Gravy:

  • 500g tomatoes, chopped
  • 1 1/2 tbsp chili powder
  • 50g onions, chopped
  • 2 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 1 cup yogurt
  • 1 bunch cilantro
  • 75g oil
  • Salt to taste
Stuffed Capsicum

Method

  • Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside.
  • Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside.
  • Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and let it boil for few minutes.
  • Now add the boiled potatoes, garam masala, coriander-cumin powder and water if needed. Boil for few minutes till the potatoes absorb the flavor.
  • Season with fresh cream if desired.
  • Serve hot with hot naans or rice.

STUFFED GREEN PEPPERvegetarian-Dish

Ingredients

  • 6 small green peppers, slit each into 4 sections and remove centers
  • 1 cup gram flour (besan), sieved and lightly roasted
  • 1 tsp chili powder
  • 2 onions, finely chopped
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tbsp jaggery
  • 2 tbsp tamarind pulp
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • A pinch of asafoetida
  • Coriander leaves for garnishing
Stuffed Green Pepper

Method

  • Soak green peppers in warm water for 15 minutes.
  • Then drain off the water.
  • Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.
  • Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves.
  • Mix well with a little water. Stuff green peppers with this mixture.
  • Place these green peppers in a shallow vessel.
  • Spread any remaining mixture on top.
  • Pressure cook without weight for about 5 minutes or till tender.
  • Grill in a hot oven till browned. Sprinkle rest of the coriander leaves.
  • Serve with pulao rice or parathas

STUFFED TOMATOESvegetarian-Dish

Ingredients

  • 4 tomatoes
  • 50 gms bread crumbs
  • 50 gms grated cheese
  • 3 onions, chopped
  • 1 tbsp coriander leaves, chopped
  • Salt to taste
Stuffed Tomatoes

Method

  • Cut the head of the tomatoes and scoop out the pulp inside.
  • Mix the pulp with the rest of the ingredients and fill in the tomatoes.
  • Top the tomatoes with a bit of cheese and cook in a pan with little oil for 10-15 minutes.
  • Serve hot as a side dish.

    • Note:Serves: 2

SUBZI MAKHANIvegetarian-Dish

Ingredients

  • 2 cups mixed vegetables
  • 3 tbsp butter
  • 1/4 cup green peas
  • 1 small capsicum
  • 1/4 cup water
  • 1/4 tsp garam masala
  • 2 tbsp chopped coriander leaves
  • 1 medium onion
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tbsp chopped green chillies
  • 1 tsp chili powder
  • 2 cloves
  • 1/2 inch cinnamon
  • 2 cardamoms (green)
  • 2 tbsp cashewnuts
  • 1 tsp poppy seeds
  • 2 tbsp oil
Subzi Makhani

Method

  • Boil the mixed vegetables and peas.
  • Remove seeds and cut the capsicum.
  • Chop the onion, coriander leaves and the cashews.
  • First make a masala paste by browning the onion, ginger, garlic, chilies, chilli powder, cloves, cinnamon, cardamom, cashews and poppy seeds in oil and grinding to a fine paste.
  • Melt the butter in a separate pan.
  • Add the mixed boiled vegetables, green peas and capsicum.
  • Fry on a medium flame for 2 minutes.
  • Add the masala paste and fry for 3 mintues, stirring. Add the water, salt and garam masala.
  • Cook uncovered on a high flame for 2 mintues. Garnish with coriander leaves and serve hot with pulao or naans.

    • Note:Serves 4-6

SWEET & SOUR VEGETABLESvegetarian-Dish

Ingredients

  • 100g carrots
  • 75g beans
  • 75g capsicum
  • 50g pineapple
  • 75g cabbage
  • 50g garlic
  • 1/2 tsp Ajinomoto
  • A pinch of red color
  • Salt to taste
  • 2 tbsp corn flour
  • 3 tsp sugar
  • 1/4 tsp chili sauce
  • 1/4 tsp chili powder
  • 50g oil
Sweet & Sour Vegetables

Method

  • Cut the vegetables in diamond shapes and boil in water for 5 minutes.
  • Heat 2tbsp oil in a pan, fry chopped garlic and cut vegetables for few minutes.
  • Then add tomato sauce, red color, salt, sugar, chili sauce, chili powder, pineapple pieces and fry for 5 minutes.
  • Add 4 cups of water and cook the vegetables.
  • When boiling, add dissolved corn flour to the vegetables.
  • The sauce thickens. Now add salt, Ajinomoto and mix well.
  • Remove from heat and serve with fried rice.

TOMATO SAUCE & BAKED BEANSvegetarian-Dish

Ingredients

  • 150g Rajma seeds
  • 500g tomatoes
  • 50g onions
  • 15g garlic
  • 30g oil
  • 20g sugar
  • Salt to taste
Tomato Sauce & Baked Beans

Method

  • Soak the rajma seeds for 5 hours in water and pressure cook for 20 minutes in a cooker.
  • Heat oil in a pan, fry chopped onions and garlic for 2 minutes and add chili powder, ground tomato puree. Cook until the sauce thickens.
  • Now add rajma seeds to the sauce, cook for 5 minutes and remove from heat.
  • Serve hot with rice or bread slices.

VADA CURRYvegetarian-Dish

Ingredients

  • 1 cup chana dahl, soaked
  • 2 green chilies, finely chopped
  • 2 onions, finely sliced
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 2 tsp ginger garlic paste
  • 2 tomatoes, finely sliced
  • 2 tbsp gram flour (besan), mixed in 1 cup of water
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1/2 tsp garam masala powder
  • Oil for frying
  • 2 tbsp coriander leaves, chopped
Vada Curry

Method

  • Mix the chana dahl with salt, coriander leaves, green chilies and grind coarsely.
  • Heat oil in a frying pan, fry spoons-full of the chana dahl paste to make small vada.
  • Fry until golden brown, drain excess oil and keep aside.
  • Reheat 3 tbsp of same oil in another pan, add mustard seeds, chopped onion and fry until brown.
  • Also add curry leaves and fry for 2-3 minutes.
  • Then add ginger garlic paste, tomatoes, coriander powder, chili powder, garam masala powder, salt and fry until the oil separates.
  • Stir in gram flour water and bring to a boil.
  • Now add the prepared vada, mix well, cover the pan and leave to simmer for 5-10 minutes.
  • Serve hot with any pulao or parathas.

VEGETABLE KORMAvegetarian-Dish

Ingredients

  • 100g paneer
  • 400g boiled carrots, beans, potatoes & peas
  • 100g oil
  • 10g coriander leaves
  • 100g cream
  • 5g garam masala
  • 10g ginger-garlic
  • 200g milk
  • 2 onions
  • 5g chili powder
  • Salt to taste
  • 3 tomatoes
  • 3g turmeric
Vegetable Korma

Method

  • Heat oil in a wide pan, fry the paneer pieces and keep aside.
  • Fry the onions and ginger-garlic paste until golden color.
  • Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
  • Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
  • Serve hot with naans or plain rice.
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