Recipes for gravy

Sponsored Links:

Green Peas in Coconut Gravy

Ingredients:

  • Green Peas in Coconut Gravy

    Green Peas in Coconut Gravy

    Peas – Two cups, boiled

  • Coconut Gratings — One and a halfcup
  • Poppy Seeds — 1 tsp, broiled
  • Coriander Leaves – One and a halftblsp, chopped
  • Ghee – Three tblsp
  • Salt to taste
  • With regard to Garnish:
  • Cashew Nuts – few, chopped and fried (optional)
  • Grind to Paste:
  • Onion — One, medium
  • Green Chillies — 3
  • Garlic — 5 to 6 cloves (optional)
  • Ginger- 1 inch piece
  • Cashew Nuts – 5 to 6
  • Garam Masala – 1/2 tsp
  • Turmeric Powder — 1/2 teaspoon
  • Chilli Powder – 1/2 tsp

How to make Green Peas in Coconut Gravy

  • Grind coconut and poppy seeds to some really fine insert and set aside.
  • Warmth ghee, add floor masala insert as well as cook on reduced heat until ghee areas.
  • Add boiled peas, salt as well as simmer for 1 to 2 minutes.
  • Blend Two glasses of cooking water in order to coconut insert, add 1 / 2 of the coriander leaves as well as put into peas. Simmer for some time.
  • When the gravy is not thick, mix 1/2 tblsp rice flour inside a small drinking water, pour in to peas and prepare until blended.
  • Garnish along with remaining coriander leaves as well as cashew nuts.
  • Function warm along with puris or even pulao.
  • Green Peas in Coconut Gravy is ready to serve.

Related Recipes: ,

Double Beans Masala Gravy

Ingredients:

  • Double Beans Masala Gravy

    Double Beans Masala Gravy

    Double Beans — Two cups, shelled

  • Onion — 1 large, chopped
  • Tomatoes – 2 medium, chopped
  • Coriander Leaves – 2 tblsp, chopped
  • Oil – Four tblsp
  • Mustard — 1 tsp
  • Green Chillies — 3, split
  • Curry Leaves – 2 sprigs
  • Salt to taste
  • Grind to a Paste:
  • Onion – One and a halfsmall
  • Ginger — 1 ” piece
  • Garlic — Three cloves
  • Coconut – 4 tblsp, grated
  • Poppy Seeds – 2 tsp
  • Chilli Powder — 1 tsp
  • Garam Masala — One teaspoon
  • Turmeric Powder — 1/2 tsp

How to make Double Beans Masala Gravy

  • Prepare beans in a stress cooker with salt, until gentle.
  • Warmth oil, add mustard so when done, the actual green chillies, curry leaves and onions.
  • Cook until onions are browned.
  • Include tomatoes, fry for a while.
  • Include floor masala, cook till oil areas.
  • Include prepared beans, half of the chopped coriander leaves, simmer till masalas are very well combined.
  • Put curry right into a dish, take with the remainder from the chopped coriander leaaves.
  • Serve along with grain.
  • Double Beans Masala Gravy is ready to serve.

Related Recipes: ,

Spicy Beans Gravy

Ingredients:

  • Spicy Beans Gravy

    Spicy Beans Gravy

    Broad Beans — 1/2 kg

  • Onion — 1 medium, chopped
  • Oil – 3 tblsp
  • Cumin Seeds — 1/2 tsp
  • Turmeric Powder — 1/2 tsp
  • Garam Masala — One and a halftsp
  • Lemon Juice – Two tsp
  • Sugar – the pinch
  • Salt in order to taste
  • Grind to Paste:
  • Ginger – 1/2 inch piece
  • Green Chillies — 4
  • Garlic – 3 cloves (optional)
  • Coriander Leaves – 2 tblsp
  • Fresh Coconut Gratings – Two tblsp

How to make Spicy Beans Gravy

  • String as well as reduce beans into big pieces.
  • Warmth oil, season with cumin seeds, add onion along with turmeric powder and cook till browned.
  • Include floor paste, fry till oil surfaces; include beans, stir cook for a while.
  • Include salt, One 1/2 – Two mugs water, include and prepare within reduced warmth.
  • Whenever nearly carried out, include lemon juice, a pinch of sugar and garam masala, simmer for 1-2 moments.
  • Eliminate from fireplace, add lemon juice and sprinkle a few coriander leaves.
  • Function hot along with chapathis.
  • Spicy Beans Gravy is ready to serve.

Related Recipes: ,

Raw Banana Kofta in Gravy

Ingredients:

Raw Banana Kofta in Gravy

Raw Banana Kofta in Gravy

For Koftas:

  • Raw Bananas – Two
  • Potato — One and a halflarge
  • Coriander Leaves — 2 tblsp, chopped
  • Gram Flour – Two tblsp
  • Salt to taste
  • Oil with regard to frying

Grind to a paste:

  • Onion — One and a halfmedium
  • Ginger — 1 ” piece
  • Green Chillies — Three

For Masala Powder:

  • Turmeric Powder – 1/4 teaspoon
  • Chilli Powder — 1/2 teaspoon
  • Coriander Powder — 1/2 tblsp
  • Cumin Powder — One teaspoon
  • Garam Masala – 1/2 teaspoon

Gravy for Koftas:

  • Coriander Powder — 1 tbsp
  • Cumin Powder – 1 tsp
  • Turmeric Powder — 1/2 tsp
  • Chilli Powder — 1/2 teaspoon
  • Coriander Leaves – One tblsp, chopped
  • Salt to taste
  • Garam Masala — One tblsp

For Garnish:

  • Cream — 1/2 cup, optional
  • Coriander Leaves — Two tblsp, chopped

Grind to some paste:

  • Onion — One and a halfmedium
  • Ginger — 1 ” piece
  • Garlic – 5 cloves

With regard to Seasoning:

  • Oil – Three tblsp
  • Green Chillies — Three, slit
  • Onion — One, chopped

How to make Raw Banana Kofta in Gravy

  • Boil banana as well as potato within their jackets, peel off and mash while still warm.
  • Heat Two tblsp oil, add chopped onions, cook until browned.
  • Include floor paste, continue to cook for some time, including dry masalas.
  • Add mashed veggies, salt and chopped coriander leaves.
  • Blend thoroughly.
  • Remove through fireplace, allow to cool.
  • Split money into lemon size golf balls, move within gram flour, heavy cook in hot oil, set aside.
  • After frying koftas, eliminate extra oil from the kadai, keeping regarding 3 tblsp.
  • Heat this particular, include slit chillies as well as chopped onions, fry until onions tend to be browned.
  • Include ground paste, cook.
  • Include powder masalas, carry on frying until oil areas.
  • Add 2 — 2 1/2 mugs water, salt as well as One tblsp chopped corinader leaves, allow the gravy in order to simmer upon low heat.
  • Cover adn allow it to remaing until helping period.
  • When about to function, heat gravy, include koftas, simmer for five minutes.
  • Put gravy right into a bowl.
  • Defeat cream sleek, pour more than gravy.
  • Spread rest of the coriander leaves and function hot as a aspect dish.
  • Raw Banana Kofta in Gravy is ready to serve.

Related Recipes: ,

Mushroom Gravy Recipe

Mushroom Gravy Ingredients:

  • Mushroom Gravy

    Mushroom Gravy

    1/2 stick (1/4 cup) butter

  • 1 pound mushrooms, sliced
  • 1/3 cup flour
  • 1 quart cold beef, chicken or vegetable stock or broth
  • 1/2 tsp dried thyme
  • salt and fresh ground black pepper to taste

How to make Mushroom Gravy

  • Melt the butter in a large saucepan, over medium-high heat. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they’ve begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
  • Whisk in 1 cup of the cold broth. Once incorporated, pour in the rest of the broth, and add the thyme. Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally. Season with salt and fresh ground black pepper to taste. Serve hot.
  • Mushroom Gravy Recipe is ready to serve.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Related Recipes: , , ,

Liver and Onions with Gravy Recipe

Liver and Onions with Gravy Ingredients

  • Liver and Onions with Gravy

    Liver and Onions with Gravy

    340g (12 oz) ox or calves’ liver, thickly sliced

  • seasoned flour
  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 1 clove garlic, crushed and chopped
  • 1 red chilli, finely sliced with seeds left in (or removed if you’re a wimp!)
  • 110g (4 oz) mushrooms, sliced
  • 450ml (3/4 pint) instant onion gravy (made on the thin side)
  • salt and black pepper to taste

How to make Liver and Onions with Gravy

  • Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
  • Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
  • Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides – a minute for each side should be enough – and when done add the onions, garlic, chilli and mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
  • Serve with roast potatoes, chips or creamy mashed potatoes and peas. Job done.
  • Liver and Onions with Gravy recipe is ready to serve.

Prep: 10 mins
Cook: 10 mins

Related Recipes: , , ,

Balti Murgh Masala Recipe

Balti Murgh Masala Ingredients:

Balti Murgh Masala Recipe

Balti Murgh Masala Recipe

  • Chicken 1 kg
  • Onions (sliced) 250 gm
  • Curd 100 ml
  • Tomatoes 100 gm
  • Garlic paste 1 tbsp
  • Ginger paste 1 tbsp
  • Dhaniya powder 1 tsp
  • Zeera powder 1 tsp
  • Red chilly powder ½ tsp
  • Cloves 3-4
  • Cinnamon 1 inch piece
  • Cardamom 2-3
  • Bay leaf one
  • Whole red chillies two
  • Oil 150 ml
  • Salt to taste
  • Green chillies (slit and deseeded) 3-4

How to make Balti Murgh Masala:

Clean, wash and trim the meat. Marinade the meat in curds, garlic and ginger pastes with the powdered spices and sliced onions. Keep aside for about two hours in refrigerator. Heat oil in a thick-bottomed pan and when it reaches smoking point, put in the bay leaf, then cloves, cinnamon and the cardamom. Last come the red chillies. As soon as these begin to change colour, add the meat and stir well. Raise the heat and stir-fry briskly for two minutes, then lower the flame to medium low and continue cooking till done to taste. Cut the chillies into strips and add in the end to cook for no more than two minutes. Garnish with ginger and hara dhaniya, serve hot with roti.

Related Recipes: , , ,

Kharey Masaley ka Keema Recipe

Kharey Masaley ka Keema Ingredients:

Kharey Masaley ka Keema Recipe

Kharey Masaley ka Keema Recipe

  • 1kg. minced meat (keema)
  • 1\2 cup ghee or oil
  • 3 onion, thinly sliced
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 1\2 cup water
  • 1 tsp. salt or according to taste
  • 1\2 cup plain yogurt
  • 1 inch fresh ginger, coarsely chopped
  • 8 garlic cloves, roughly chopped
  • 8 whole red chillies
  • Whole spices
  • 1 tsp. black pepper
  • 1 inch piece cinnamon stick
  • 4 black cardamoms
  • 4 green cardamoms
  • 1\2 tsp. cloves
  • 2 bay leaves (tez patta)
  • 1 tbsp. coriander leaves
  • 3 green chillies finely chopped (optional)

How to make Kharey Masaley ka Keema:

  • Heat oil in a heavy based saucepan, add 1 onion and stirring frequently fry until it is light brown about 5-8 minutes.
  • Remove onion from oil and set aside. In the same oil add minced meat, garlic and ginger paste.
  • While stirring, fry the minced meat for about 5 minutes or until it turns brown. Now add water, salt, whole spices, reserved onions, ginger and garlic. Cook over medium heat for 20- 25 minutes. Add little more water if it dries up quickly.
  • Beat yogurt until smooth. Add yogurt, brown onions, and whole red chillies to the mince mixture and stirring frequently fry until all the moisture has evaporated.
  • Garnish with green chilies and chopped coriander leaves.
  • Serve with Nan.
Related Recipes: , , , ,

Bhindi Masala Gravy Recipe

Bhindi Masala Gravy Ingredients:

Bhindi Masala Gravy Recipe

Bhindi Masala Gravy Recipe

  • 1/2 kg – Bhindi
  • 1 – onion, medium
  • 1 – tomato, medium
  • Chilly powder as per taste
  • 1/4 cup – coconut
  • 2 tsp – cumin
  • 2 tsp – saunf
  • 4 tsp – Coriander powder
  • 2 tsp – Fried gram
  • Oil for shallow frying
  • Salt to taste

How to make Bhindi Masala Gravy:

  • In a kadai shallow frying Bhindis and keep aside
  • In the same oil, temper Sanuf and saute onions till pinkish color and then add tomatos
  • Meanwhile, grind cocount, jeera, and fried gram and make it thick paste.
  • As the onions and tomatos well cooked add chilly and coriander power and mix well.
  • Now add the grinded paste and salt with half cup of water and mix it well.
  • At last add the fried bhindis to the gravy with some fresh coriander leaves. allow it to cook for 2 mins .
  • Serve it hot with Chappaties.
Related Recipes: , , ,

Potato in Yogurt Gravy Recipe

Potato in Yogurt Gravy Ingredients:

Potato in Yogurt Gravy Recipe

Potato in Yogurt Gravy Recipe

  • 2 large boiled potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 teaspoons besan (gram flour)
  • 1 bay leaf
  • 4 tablespoons yogurt
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped green chilies
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon paprika
  • 1/4 chopped cilantro (hara dhania)
  • 1 1/2 cups of water

How to make Potato in Yogurt Gravy:

  • Boil the potatoes until they are tender.
  • Peel and cut them in bite size pieces.
  • Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  • Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
  • Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
  • Add the potatoes and let it cook for 2-3 minutes.
  • Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
  • Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.
Related Recipes: , , ,