Restaurant-Style Gravy Recipe: Make Any Curry Taste Amazing with These Expert Tips

Below, we reveal four essential gravy bases that will instantly enhance the taste of any vegetable or curry. These expert-approved gravies are quick to prepare, packed with flavor, and can be stored for later use.

1. Tomato-Onion Gravy: The Classic Curry Base

A rich, velvety tomato-onion gravy is the foundation of many popular NorthIndiancurries. This flavor-packed base pairs well with paneer, chicken, and mixed vegetables.

Restaurant-Style Gravy Recipe:Ingredients:

• 2 medium-sized tomatoes
• 2 medium-sized onions
• 4 cloves ofgarlic
• 1-inch piece of ginger
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon red chili powder

Restaurant-Style Gravy Recipe:Preparation:

1. Add all ingredients to a pressure cooker with ½ cupwater.
2. Cook for one whistle and let it cool.
3. Once cooled, blend the mixture into a smooth paste.
4. Store the paste and use it as a base for curries like Shahi Paneer, Dal Makhani, and Butter Chicken.

ProTip: Sauté the paste in butter or ghee before adding vegetables for a deeper, richer flavor.

2. Cashew-Almond Paste: The Ultimate Creamy Gravy

For luxurious, restaurant-style richness, nothing beats a cashew-almond paste. This creamy base is ideal for paneer dishes, kormas, and Mughlai-style curries.

Restaurant-Style Gravy Recipe:Ingredients:

• 10 cashews
• 10 almonds
• 2 tablespoons peanuts
• ½ cup milk

Restaurant-Style Gravy Recipe:Preparation:

1. Soak cashews, almonds, and peanuts in warm milk for 10 minutes.
2. Blend into a smooth paste.
3. Add this paste to curries for a rich, nutty flavor and creamy consistency.

Pro Tip: For extra creaminess, add a tablespoon of fresh cream to the curry after adding this paste.

3. Coconut-Peanut Paste: The South Indian Secret

Want an authentic South Indian-style gravy? This coconut-peanut paste adds a nutty, slightly sweet depth to curries, making it perfect for vegetable korma, kurma, and masala gravies.

Restaurant-Style Gravy Recipe:Ingredients:

• ¼ cup grated coconut
• 2 tablespoons peanuts

Preparation:

1. Lightly toast the peanuts in a dry pan until fragrant.
2. Blend the coconut and peanuts together into a smooth paste.
3. Use this paste in vegetable curries, sambar, or coconut-based gravies.

Pro Tip: Add a dash of tamarind or lemon juice for a tangy twist.

4. Curd-Based Gravy: The Quick & Tangy Secret

A yogurt-based gravy is perfect for light, flavorful curries. It’s easy to make and adds natural creaminess and tanginess to any dish.

Restaurant-Style Gravy Recipe:Ingredients:

• ½ cup thick curd (yogurt)
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon cumin powder
• ½ teaspoon black pepper powder

Preparation:

1. Whisk all ingredients together until smooth.
2. Add to any curry while simmering for a deliciously thick, flavorful gravy.

Pro Tip: Always whisk curd well before adding to hot gravy to prevent curdling.

Restaurant-Style Gravy Recipe:How to Use These Gravy Bases in Different Curries

By mixing and matching these gravies, you can create hundreds of restaurant-style dishes at home!