THE BASICS OF INDIAN GRAVY

Depending on the final appearance of the product Indian Gravies can be classified as follows:

BROWN GRAVY

• By using brown onion paste and sour curd.

• By using brown onion paste with tomato puree.

WHITE GRAVY

• By using boiled onion paste.

GREEN GRAVY

A typical Indian gravy made by using green paste which is the combination of Spinach, Coriander

leaves, Mint leaves and Green chillies in the ratio 2:1:1/4:1/8 respectively.

MAKHNI GRAVY

It is one of the finest Indian gravies made out of tomatoes, butter, ginger, garlic, garam masala.

Finished with honey and double cream and flavoured with kasoori methi.

KADHAI GRAVY

Traditionally this gravy is made in an iron kadhai and so is the name, it is made by using group of

Indian whole spice which are broiled and powdered.

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