Gravy is the base for most Indian dishes. Indian gravy is not the turkey gravy as most westerns are familiar with. This vegan, vegetarian, gluten-free, paleo gravy adds up taste and smooth, silky texture to the dish. In parties, festival gatherings, gravy curry is staple. Thats because gravy adds up volume and smooth gravy  simply slides thru the throat. Though I am not fan of freezing, you can make extra gravy, freeze and use when you need.

Common way’s to use Indian gravy is to cook with vegetables or meat and as a side to biryani dishes. Add your favorite vegetables or meat to this gravy, simmer and enjoy. Chicken and Potatoes are most crowd cheered combination which is cooked in gravy. Yet, bell pepper, egg-plant, mixed vegetables as carrot, french beans, peas are other famous combinations. Customize the gravy based on your taste buds. Gravy has so many versatile ways to use. When you plan a party, you can prepare gravy in advance, cook vegetables with gravy and serve fresh and hot food to your family and friends. Impress your date with fresh, hot food.

There are many variations of gravy recipe. Onion, tomatoes and spices are common ingredients in any of gravy recipe variation. Adding cashews, peanuts, sesame, coconut are few variations. Mix n match your favorite ingredients to make gravy. Mix n match your favorite vegetables to cook in. Keep making as many variations and you will figure out your favorite combination.

Vegan creamy gravy for Indian curries

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Ujwala Chintala

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.

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