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 Top 10 North Indian Gravies, Veg Gravies

  Last Updated : Apr 22,2017

5/5 stars      2 REVIEWS
Top 10 North Indian Gravies, Veg Gravies

Top 10 North Indian Gravies, Veg Gravies

Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.
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” combination.
 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 chunks, this can be used to whip up delectable recipes such as Hariyali Kofta .
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 maintains the bright green colour. Once blanched, cool and blend to a smooth paste using a mixer, and then use as a base for the gravy.
 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 immediately, or you can make it in the morning and store it in the fridge. As soon as you are back from work in the evening, just toss in some cooked veggies and salt, to make a tongue-tickling subzi. However, remember that it cannot be preserved even in the fridge for more than a day as it has curds and milk.
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 Dum Aloo Gravy using this recipe, and use it immediately, or deep-freeze it to whip up your favourite dishes in minutes when you wish to.
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 appeal to most people, which makes it a perfect fit in buffet or wedding menus. The gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer , Kadhai Khumbh Subzi and Kadhai Paneer Subzi .
 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 Basic Kolhapuri Gravy a brilliant flavour. Being a tangy and medium-spicy one, this gravy is quite versatile and goes well with a range of vegetables, paneer and beans too.
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 favourite on the menus of almost all restaurants; the very famous Paneer Makhani , will tell you why! it can be combined with vegetables of your choice too. Malai Koftas in Makhani Gravy , Makhani Paneer Tikka Roll and Mushroom Mutter Makhani are other popular recipes made using this gravy.
Basic green paste, this is a coriander-based gravy, which is pale green in colour. It is a little spicy and sour in taste compared to other gravies because of the green chillies and the lemon juice. Ensure that the stem portion of the coriander is not used much since the stem may impart a bitter after-taste after grinding. It is a versatile gravy and can be use with an assortment of vegetables, although it goes best with the humble corn!
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Top 10 North Indian Gravies, Veg Gravies
 on 21 Jul 17 04:04 PM

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Tarla Dalal    Thanks Bindu, we are delighted that you liked the collection of Gravies.
21 Jul 17 05:07 PM
Top 10 North Indian Gravies, Veg Gravies
 on 17 Jun 17 12:13 PM

Hum panjabis khane ke bhoat hi shokeen hote hai, chatapata, tikkha, masaledaar khana bade hi chaov se khate hai. yeh article behaad informative hai. aab Naye naye type ke gravies banana kafi asaan ho gaya hai. Nawabi paste, Makhani, kolhapuri,Dum Aloo ki Gravy banaayi. Khusboodar aur Badiyaa bani sabhi.