The Best Yellow Gravy Recipe Indian cooking 🤟👌🥦🍗
How to Make Yellow Gravy Hotel Style? |Yellow Gravy |Onion Gravy |Indian general Gravy 👌🤟🥦🍗 Yellow Gravy
Yellow Gravy Recipe
Onion Yellow Gravy
Basic Yellow Gravy
Indian gravy recipe
Hotel Style Yellow Gravy Recipe
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Restaurant style Yellow Gravy
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Yellow Gravy Indian style
Basic Gravy
Basic Yellow Gravy Recipe
Mix veg
curry gravy
Gravy recipe
Here’s a simple recipe for a versatile Indian general gravy base that can be used for various dishes like paneer, vegetables, or meat curries:
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Ingredients:
Onions: 3 large, finely chopped or blended into a paste
Tomatoes: 3 large, pureed
Ginger-Garlic Paste: 2 tablespoons
Green Chilies: 2, slit (optional)
Turmeric Powder: 1/2 teaspoon
Red Chili Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Garam Masala: 1 teaspoon
Cumin Seeds: 1 teaspoon
Bay Leaf: 1
Cloves: 2
Cinnamon Stick: 1 small piece
Cardamom: 2
Oil or Ghee: 3 tablespoons
Fresh Cream: 2 tablespoons (optional)
Water: As needed
Salt: To taste
Fresh Coriander Leaves: For garnish
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Instructions:
1. Heat Oil/Ghee:
In a pan, heat oil or ghee on medium flame. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté for a few seconds until aromatic.
2. Add Onion Paste:
Add finely chopped or blended onion paste and cook until golden brown.
3. Cook Ginger-Garlic:
Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
4. Add Tomato Puree:
Mix in the tomato puree. Cook on medium heat until the oil separates from the masala.
5. Spices:
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
6. Adjust Consistency:
Add water to achieve the desired gravy consistency. Bring it to a boil and simmer for 5-7 minutes.
7. **Finish with Garam
Here’s a simple recipe for a versatile Indian general gravy base that can be used for various dishes like paneer, vegetables, or meat curries:
---
Ingredients:
Onions: 3 large, finely chopped or blended into a paste
Tomatoes: 3 large, pureed
Ginger-Garlic Paste: 2 tablespoons
Green Chilies: 2, slit (optional)
Turmeric Powder: 1/2 teaspoon
Red Chili Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Garam Masala: 1 teaspoon
Cumin Seeds: 1 teaspoon
Bay Leaf: 1
Cloves: 2
Cinnamon Stick: 1 small piece
Cardamom: 2
Oil or Ghee: 3 tablespoons
Fresh Cream: 2 tablespoons (optional)
Water: As needed
Salt: To taste
Fresh Coriander Leaves: For garnish
---
Instructions:
1. Heat Oil/Ghee:
In a pan, heat oil or ghee on medium flame. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté for a few seconds until aromatic.
2. Add Onion Paste:
Add finely chopped or blended onion paste and cook until golden brown.
3. Cook Ginger-Garlic:
Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
4. Add Tomato Puree:
Mix in the tomato puree. Cook on medium heat until the oil separates from the masala.
5. Spices:
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
6. Adjust Consistency:
Add water to achieve the desired gravy consistency. Bring it to a boil and simmer for 5-7 minutes.
7. Finish with Garam Masala:
Sprinkle garam masala and mix well. Simmer for another 2 minutes.
8. Optional Cream:
Stir in fresh cream for a richer gravy.
9. Garnish:
Garnish with fresh coriander leaves.
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Usage:
For Vegetables: Add boiled/fried veggies like potatoes, peas, or cauliflower.
For Paneer: Add fried or raw paneer cubes and simmer for 2-3 minutes.
For Meat: Add cooked chicken, lamb, or other proteins and simmer until flavors blend.
This base gravy can be customized with additional spices or ingredients to suit specific recipes. #gravy#
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