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Frozen Foods Indian Gravies recipes


Last Updated : Apr 02,2018




Indian Gravies for Freezer Foods

Frozen Indian Gravies

It takes a whole lot of time to prepare the veggies and the gravy for the main course, and we hardly have that kind of time on a busy weekday! So, what you can possibly do is prepare some popular gravies and store them in the deep freezer. Just thaw the frozen gravy, add some boiled veggies or paneer and cook for a minutes; and there you have the most delicious home-cooked meal in front of you without tiring yourself!

The Kolhapuri Gravy is a nice and spicy, typically Indian gravy, which goes very well with mixed veggies and paneer too. When you are in an indulgent mood, the Makhani Gravy is just right to pamper yourself. Nice and creamy, it is the perfect base for succulent cubes of paneer.

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Happy Cooking!


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Recipe# 33495
06 Jul 18

  This recipe has an associated video
 by Tarla Dalal
Basic makhani Gravy, the name says it all! The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines. The sour taste of tomatoes is balanced by the use of fresh cream. Makhani gravies are an all-time f ....
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Recipe# 33505
17 May 16

 
 by Tarla Dalal
Hailing from the Kolhapur region as the name suggests, this is a medium spicy gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the ....
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Recipe# 33510
21 Oct 12

 
 by Tarla Dalal
Basic spinach gravy, this is a very basic gravy that can be used with a variety of vegetables to make subzis. It has a natural dark green colour, and a medium spicy taste because of the combination of ingredients like green chillies and curds. It is best to blanch and then use the spinach so that it ....
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Recipe# 33501
22 Jun 18

 
 by Tarla Dalal
Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadhai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appe ....
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Recipe# 33498
21 Oct 12

 
 by Tarla Dalal
Basic malvani gravy, apart from coconut, malvani food features a lot of onion-based curries and malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste. Malvani gravy is reddish brown in colour and very spicy because of the usage of more red chillies. Ap ....
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Recipe# 33511
21 Oct 12

  This recipe has an associated video
 by Tarla Dalal
Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream. You can make a batch of Basic Du ....
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Recipe# 33492
21 Oct 12

 
 
by Tarla Dalal
White gravy, this curd-based gravy is prominent in North Indian cuisine. It is white to off-white in colour and bland in taste compared to other gravies. It is made richer and creamier with the extensive use of cashewnuts and cream. Combined with mixed vegetables, paneer, koftas or soya ....
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Recipe# 33496
21 Jun 18

 
 by Tarla Dalal
Basic Pasanda Gravy, this unique gravy is made using browned onions and boiled onion paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables besides the classic “paneer” c ....
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Recipe# 223
29 Jul 16

 
 
by Tarla Dalal
The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it ....
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