Vegan creamy gravy for Indian curries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
  • 2-3 tbsp oil
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • ½ cup cashews
  • ½ tsp red chili powder or 5 green chilies
  • Water
  • Salt
  • ½ tsp ginger garlic paste - optional
  • ½ tsp coriander powder
  • Cilantro (Kothambir)
Instructions
  1. Grind onions, tomatoes, cashews, and chilies together (if using green chilies). Add water as needed.
  2. Add oil to a pot. Heat to medium-low. Add ground paste. Add 2 cups of water.
  3. Add salt. Close the lid and let it cook on medium-low heat for 15 mins. Stir occasionally so that it doesn't stick to the bottom.
  4. Add red chili powder and coriander powder optionally. Stir.
  5. Continue to cook until all water evaporates and oil floats. If you don't see oil floating, either it still needs cooking or you added less oil. Let it cook, if you still don't see oil, add more oil and cook for a while. You need around 40+ minutes of cooking to get oil floating.
  6. When you are ready to cook vegetables or meat in this gravy, remember gravy is cooked already.
  7. Cook vegetables or meat first. When they are 80% cooked, add gravy. If gravy is thick, add water as needed. Cook until meat or vegetables are well cooked.
  8. Top with cilantro. Use gravy to use in curries or as a side for biryani.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/vegan-creamy-gravy-for-indian-curries/