The Indian gravies, few simple methods . . .

 

The Indian gravies have certain ingredients in common, so preparing and storing one basic could be a great idea. For a basic recipe, all one would need to do. Grind the onion and tomato in a mixer grinder to get a smooth paste.
Heat a pan and add some oil, the paste n stir for 5 minutes.
Add the ginger and garlic pastes and fry for few minutes.
Now add the red chilly powder, cumin powder, turmeric powder, garam masala, salt, coriander powder, cook until oil appears or leaves the sides of the pan.
A BASIC WHITE GRAVY CAN BE OBTAINED
BY BOILING CASHEWNUTS, MUSKMELON SEEDS, IN WATER. IN THIS COULD ADD POPPY SEEDS, ALMONDS AND TEJ PATTA ALSO. BOIL FOR 10 MINUTES AND THEN WHEN COOL, GRIND ALONG WITH ONION, GARLIC TO A FINE PASTE. COOK THIS IN A PAN WITH OIL UNTIL IT LEAVES THE SIDES OR OIL APPEARS.
ANOTHER INTERESTING COCONUT GRAVY:
NEED TO GRIND TO A FINE PASTE. TAKE DESSICATED COCONUT, ADD CUMIN SEEDS, GREEN CHILLIES, A PIECE OF GINGER, ONION, CURD, FEW GARLIC CLOVES, LITTLE RAW RICE. USE WATER AND GRIND TO A VERY FINE PASTE. THEN COOK IN OIL UNTIL LEAVES THE SIDES OF THE PAN. IN THIS ADD BOILED VEGETABLES LIKE POTATO, CARROT, BEANS, PUMPKIN AND DRUMSTICKS.
THE RED GRAVY COULD BE OBTAINED
BY BLANCHING THE TOMATOES (MAKE A PUREE), THEN COOKING. THE TOMATO PUREE WITH THE WHITE GRAVY AND ADDING MASALAS LIKE RED CHILLY POWDER, TURMERIC POWDER, GARAM MASALA, CORIANDER POWDER, ALSO ADD SALT AND KASURI METHI AND CREAM. WHEN THE GRAVY IS READY ADD CUT BOILED VEGETABLES LIKE CAULIFLOWER, BEANS, CORN, BABYCORN, CARROTS AND PIECES OF PANEER WOULD GO WELL IN THIS GRAVY..
ANOTHER OPTION IS THE STUFFED POTATOES:
Cut the boiled potatoes into half and scoop them. Mix the scooped potatoes, paneer, cheese, salt and pepper pd to taste. Fill the potatoes with the filling..

THE GREEN GRAVY COULD BE MADE . . .
FROM SPINACH LEAVES, METHI , CORIANDER LEAVES AND THE MINT LEAVES. BUT THE MOST POPULAR ONE IS USING THE SPINACH (PALAK ) LEAVES. THE SPINACH LEAVES ARE WASHED AND BLANCHED IN HOT WATER THEN GROUND TO A PASTE WITH ONION, GREEN CHILLY, GINGER, GARLIC, TOMATO, MASALAS THEN COOKED IN A PAN UNTIL OIL APPEARS OR LEAVES THE SIDES OF THE PAN.
IN THIS GRAVY IF PIECES OF PANEER ARE ADDED IT BECOMES" PALAK PANEER" AND IF BOILED CORN IS ADDED THEN "CORN PALAK". EVEN ADDING BOILED ALOO, CUT INTO PIECES OR BOILED VEGETABLES WILL GO WELL..
THE BROWN GRAVY CAN BE MADE . . .
BY FRYING SLICED ONIONS UNTIL BROWN THEN WITH CURD MADE INTO A PASTE. COOK THE BROWN PASTE AND LITTLE WHITE PASTE UNTIL LEAVES THE SIDES OF THE PAN. IN THIS GRAVY ADD SANDWICH PANEER PIECES TO SERVE IN A RICH WAY.
THE LAST GRAVY, THE JAIN GRAVY COULD BE . . .
MADE BY BOILING CASHEWNUTS, PUMPKIN SEEDS IN WATER WITH A TEJ PATTA THEN GRIND TO A FINE PASTE. COOK THIS WITH SOME KHADA MASALAS AND OTHER REGULAR MASALAS. ALSO ADD CREAM AT THE END.