type of Indian gravy
Updated: May 14
There are many types of Indian gravies that are used in cooking, some of the popular ones are:
Tomato-based gravies: These gravies are made with tomatoes and spices as the base, and can be used for dishes like Butter Chicken, Paneer Makhani, and Chana Masala.
Yogurt-based gravies: These gravies are made with yogurt and spices as the base, and can be used for dishes like Kadhi Pakora and Dahi Bhindi.
Cashew nut-based gravies: These gravies are made with cashew nuts and spices as the base, and can be used for dishes like Shahi Paneer and Malai Kofta.
Onion-based gravies: These gravies are made with onions and spices as the base, and can be used for dishes like Dum Aloo and Chicken Curry.
Coconut-based gravies: These gravies are made with coconut milk and spices as the base, and can be used for dishes like Fish Curry and Prawn Curry.
There are many other types of Indian gravies that are used in various dishes, and they vary depending on the region and cuisine of India
Indian gravy or sauce is an essential part of many Indian dishes and is used for a variety of purposes. Here are some common uses of Indian gravies:
To add flavor: Indian gravies are usually made with a combination of spices and herbs, which impart a rich and complex flavor to the dish.
To thicken the curry: Indian gravies are used to thicken the curry or sauce, which gives the dish a rich and creamy texture.
To bind the ingredients: In dishes like Kofta curry or meatball curry, Indian gravies are used to bind the ingredients together.
As a base for other dishes: Indian gravies can be used as a base for other dishes like stews, soups, and sauces.
To add nutrition: Indian gravies are often made with a variety of vegetables and lentils, which adds nutrition to the dish.
To balance the heat: Indian gravies can be used to balance the heat of the dish, by adding more or less spice depending on the preference of the diner.
In summary, Indian gravies are versatile and can be used for a variety of purposes, from adding flavor and texture to dishes, to providing nutrition and balance.
The origin of Indian gravies can be traced back to ancient times when the use of herbs and spices was an integral part of cooking in India. The development of Indian gravies is believed to have been influenced by the Mughal rulers, who brought with them their own culinary traditions and techniques.
The Mughals, who ruled India from the 16th to the 19th century, were known for their love of rich, aromatic, and flavorful food. They brought with them a variety of spices, herbs, and cooking techniques, which were then adapted to the local cuisine.
One of the main influences of Mughal cuisine on Indian gravies was the use of meat as a primary ingredient. Prior to the Mughal era, vegetarian dishes were more prevalent in Indian cuisine. However, the Mughals introduced the concept of using meat in dishes, and this led to the development of rich, flavorful gravies that were used to enhance the taste of meat dishes.
The Mughals were also known for their use of spices and herbs, which were used to create a variety of flavor profiles. They introduced aromatic spices such as cardamom, cinnamon, cloves, and nutmeg, which were used to create a range of gravies with distinct flavors.
The use of yogurt and cream in gravies is also believed to have been introduced by the Mughals. They used yogurt to create a tangy and creamy base for gravies, while cream was added to create a rich and indulgent texture.
Over time, Indian gravies evolved and adapted to the various regional cuisines of India. The South Indian cuisine, for example, uses coconut milk as a base for gravies, while North Indian cuisine uses tomatoes and onions as the primary base.
Today, Indian gravies are an essential part of Indian cuisine, and they are used to enhance the flavor of a variety of dishes, from meat and vegetable curries to soups and stews.
One of the most popular Indian gravies is the tomato-based gravy, which is used in dishes such as Butter Chicken, Paneer Makhani, and Chana Masala. This gravy is made by cooking onions and tomatoes with a variety of spices such as cumin, coriander, and turmeric.
Another popular gravy is the yogurt-based gravy, which is used in dishes such as Kadhi Pakora and Dahi Bhindi. This gravy is made by whisking yogurt with chickpea flour and spices, and then cooking it with vegetables and fried dumplings.
The use of cashew nuts in gravies is also common in Indian cuisine. This gravy is used in dishes such as Shahi Paneer and Malai Kofta, and is made by blending cashew nuts with spices and cream to create a rich and creamy texture.
In conclusion, the origin of Indian gravies can be traced back to ancient times when the use of herbs and spices was an integral part of cooking in India. The Mughals introduced new culinary techniques and ingredients, which led to the development of rich and flavorful gravies that are now an essential part of Indian cuisine. Indian gravies have evolved over time and adapted to various regional cuisines, and they continue to be a popular and integral part of Indian cooking.