Top 10 North Indian gravies
When I joined the culinary school, I was really excited to learn Restaurant style North Indian gravies because all my life people have been asking ,“ Yeh hotel jaisi subzi gharpe kaise banti hai ?” and now I have answers to those questions. While learning the basics of Indian gravies, we were taught Basic White Gravy, Basic Spinach Gravy, Basic Makhani Gravy and onion tomato masala but, with the addition of different spices I have mastered many other veg gravies.
Makhani Paneer, Mughlai Makhani Paneer
These gravies are easy to make and can be turned into lip-smacking subzis in just a few minutes. You can even make them in bulk, cool it completely and store in an air-tight container or food-grade zip lock bags in the freezer for up to 2 weeks.
While making the subzi using the stored gravy, thaw and use it as per the recipe requirement. In case of storing the Basic white gravy avoid adding curds and cream as they might spoil on storing.
Basic White Gravy, Indian White Gravy
Talking about Nawabi khana, North Indian food is highly influenced by Mughlai cuisine. Taste the Nawabi gravy and you will know what we mean! Full of dry-fruits like cashewnuts and almonds which are combined with aromatic ingredients like coconut, whole spices, onions and ginger, it is not only flavorful but also has a luscious consistency.
Toss it with some mawa based kesar koftas and serve this Nawabi Kesar Koftas with Nawabi Naan or Tandoori flatbreads to relive the lives of kings!
Nawabi Kesar Koftas
The curd based basic white gravy is mellow in flavor and crowd-pleasing. The bland taste of the gravy can be perked up with an addition of spicy koftas.
Treat yourself with this traditional Dum aloo bursting with flavors. Enjoy it hot with your naan or parathas. This dish with strong flavors is made with ingredients that are readily available in our kitchen shelves and is very easy to cook.
Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe
The lush green Basic Spinach Gravy is not only appealing but also, healthy. To retain the natural green colour, blanch the spinach leaves in simmering water and refresh it in cold water.
Basic Spinach Gravy ( Popular Restaurant Recipes )
Ground them into a smooth paste with other ingredients and make a wide range of dishes like Palak Paneer, Aloo Palak, Lehsuni Paneer Palak Subzi and the list is never-ending.
Lehsuni Paneer Palak Subzi
Also, the Basic Coriander Green Gravy is a peppy gravy with vibrant taste. Ensure that the stem portion of the coriander is not used much since the stem can impart a bitter after-taste post grinding. Toss vegetables like baby potatoes or baby corn to make palatable subzis.
Popular North Indian gravies in restaurants
The Basic Kadai gravy needs no introduction. Featuring on top of the North Indian section, this gravy is perfect for Indian palate. The tangy hint from tomatoes and spicy notes because of the red chilies, this gravy blends well when combined with paneer, an assortment of vegetables to make an array of subzis like Kadai Paneer, Kadhai Khumbh Subzi, Kadhai Tofu.
Kadai Paneer Subzi
Toss handful of ingredients that are easily available in your kitchen to create this appetizing Basic Pasanda Gravy. This versatile gravy goes well with Paneer tikki, soya mutter, baby corn and just about all veggies , because of its mild sweet-spicy flavor. If you are in the mood to eat something spicy , then try this Basic Kolhapuri Gravy. Hailing from the Kolhapur region , it is equally popular in other regions of our country and around the globe.
Basic Kolhapuri Gravy
The sour taste of tomatoes is balanced with cashews and onions, the addition of other spices and especially Malvani masala, a popular Maharashtrian spice mix intensifies the flavor. Oodles of butter and cream gives the gravy a rich flavor and lustrous texture, the Basic Makhani Gravy can be made into Paneer Makhani, an all-time favorite and popular on the menus of almost all restaurants.
Also, you can add koftas or a myriad of vegetables and make delectable Malai Koftas in Makhani Gravy and Mushroom Mutter Makhani.
Instead of malai koftas, you can also make potato koftas, spinach koftas, lauki koftas or mixed vegetable koftas. The tanginess of tomatoes is well balanced with cream and spices and has a tongue-tickling effect.
Potato Koftas in Makhani Gravy
Go to your nearest grocery store and whip up these beautiful delights at home now. Happy cooking!