Basic Indian Gravy's List and Standard Recipe For Hotels |

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List of Basic Indian Curries and Indian Gravy
1 White Gravy Basic Indian Gravy
2 Makhni Gravy Basic Indian Gravy
3 Salan Gravy Basic Indian Gravy
4 Rajasthani Yellow Gravy Basic Indian Gravy
5 Onion Tomato Masala Basic Indian Gravy
6 Malai Kofta Gravy Basic Indian Gravy
7 Sorshe Ilish Basic Indian Gravy (East Indian)
8 Karavali Gravy Basic Indian Gravy
9 Kashmiri Yakhni Gravy Basic Indian Gravy
10 Malai Gravy Mughlai Basic Indian Gravy
11 Meen Moilee South Indian Curries
12 Palak Kofta in Safron gravy Basic Indian Gravy
13 Qasar E Pukhtan Basic Indian Gravy
14 Rezala Gravy gravy Basic Indian Gravy
1. White Gravy - Basic Indian Gravy
Preparation Method: Whisk well the curd. Wash, blanch the cashew and make a paste. Wash,
blanch the magaz and make a paste. Peel, wash, boil and strain the onions.
Cooking Method: Heat oil, add whole garam masala, add ginger paste, garlic paste. Add onion paste
and cook on slow fire until oil comes on the surface. Add whisked curd, keep on stirring until boils.
Cook for 30 minutes on slow fire. Add cashew and magaz pastes, bring to boil and simmer for 30
minutes. Adjust seasoning.
Ingredients for preparing 2 litres of White Gravy
Items Qty Unit
ONION 1.000 KG
CURD 0.250 KG
CASHEW 0.250 KG
MAGAZ 0.075 KG
REFIND OIL 0.100 KG
GREEN CARDAMOM 0.001 KG
BLACK CARDAMOM 0.001 KG
CLOVES 0.001 KG
BAY LEAF 0.001 KG
MACE 0.002 KG
CINNAMON 0.001 KG
GINGER PASTE 0.001 KG
GARLIC PASTE 0.001 KG
CREAM 0.100 KG
SALT 0.010 KG
2. Makhni Gravy - Basic Indian Gravy
Preparation Method: Remove the eyes of the tomatoes and boil them with ginger garlic paste and
salt.When boiled and cooked, blend them and strain to remove all skins and seeds.
Cooking Method:
Put the strained tomato puree in a thick bottom pan and simmer it with the masala and red chilli
powder and the butter.
Add the cashew nut paste and khoya paste to finish the makhni. Adjust the sharpness by adding
honey and kasoori methi.
Ingredients for 2 litres of Makhni Gravy
Items Qty Unit
TOMATOES 1.5 GMS
GINGER 0.05 GMS
GARLIC 0.05 GMS
CASHEW NUTS 0.03 GMS
RED CHILLI POWDER 0.005 GMS
BUTTER 0.25 GMS
SALT 0.01 GMS
CINNAMON STICK 0.01 GMS
BAYLEAF 0.002 GMS
PEPPERCORN 0.002 GMS
GREEN CARDAMOM 0.002 GMS
BLACK CARDAMOM 0.002 GMS
KHOYA PASTE 0.02 GMS
KASOORI METHI 0.002 GMS
HONEY 0.01 GMS
3. Rajasthani Yellow Gravy - Basic Indian Gravy

Cooking Method:

Heat oil and add whole garam masala.

take it out and then adds the onions.

Cook the onions till it becomes translucent. Then add ginger garlic paste and cook for a few minutes and then add
all the powdered spices and continue cooking.

Then add cashew paste, salt and cook it.Then remove the pan from fire and add curd-besan mixture.Cook on slow
heat until oil comes on top

Ingredients for 2.7 litres of Rajasthani Yellow

Gravy
Items Qty Unit
OIL 0.15 LITRE
GINGER-GARLIC PASTE 0.05 KG
SLICED ONION 0.4 KG
BEATEN CURD 2 KG
TURMERIC POWDER 0.005 KG
ROASTED CUMIN POWDER 0.01 KG
CORIANDER POWDER 0.01 KG
BESAN 0.05 KG
SALT 0.015 KG
BOILED CASHEW PASTE 0.1 KG
WHOLE GARAM MASALA 0.005 KG

4. Onion Tomato Masala - Basic Indian Gravy

Preparation Method: Finely chopped onions, tomatoes, ginger and green chillies.

Cooking Method:Heat oil, add onion, saute to golden brown colour.Add ginger and garlic paste along with red
chilli powder.

Bhuno for 10 minutes on slow fire. Add chopped tomatoes and cook till tomatoes are mashed and oil comes on
surface.Adjust seasoning and Add chopped ginger and green chillies.

Ingredients for 4.5 kgs of Onion Tomato

Masala
Items Qty Unit
ONION 1.000 KG
TOMATOES 1.000 KG
GINGER 0.200 KG
GARLIC 0.200 KG
RED CHILLI PWD 0.100 KG
OIL 2.000 KG
SALT 0.030 KG
GARAM MASALA PWD 0.020 KG
GREEN CHILLIES 0.050 KG

5.Malai Kofta Gravy - Basic Indian Gravy

Cooking Method:

Heat oil, add onion paste and bring to a light brown colour.Add ginger and garlic paste along with all the powder
and Spices.Mix well, bring to a boil, then simmer for 5 minutes.

Now add tomato puree.

Bring to a boil, simmer for another 30 minutes.Add cashew nut paste and cook.Add cream and mix well.

Ingredients for 2.5 litres of Malai Kofta

Gravy
Items Qty Unit
ONIONS 1.5 KG
OIL 0.1 LITRE
TOMATOES 0.5 KG
TURMERIC 0.005 KG
RED CHILLY PWD 0.015 KG
GINGER PASTE 0.05 KG
GARLIC PASTE 0.05 KG
CORIANDER PWD 0.03 KG
CUMIN PWD 0.01 KG
CREAM 0.1 KG
SALT 0.01 KG
CASHEW PASTE 0.03 KG

6.Salan Gravy - Basic Indian Gravy

Preparation Method: Roast the sesame seeds, cashew nuts, peanuts, desiccated coconut powder and
peppercorns and make into a fine paste.

Cooking Method: Heat oil in a Kadhai, sauté ginger-garlic paste and add powdered masalas. Cook for a short time
and add the above paste. Add approximately 500 ml of water and cook till oil floats on top.

Add the fried eggplants, banana chillies and tamarind pulp to the gravy, adjust seasoning to taste. Temper with
whole red chillies, fenugreek seeds and mustard seeds.

Ingredients for .5 litres of Salan Gravy

Items Qty Unit

GREEN CHILLIES 0.01 KG

OIL REFINED 0.1 LITRE

DESICCATED COCONUT 0.025 KG

CORIANDER POWDER 0.01 KG

CUMIN SEED POWDER 0.005 KG

WHOLE PEPPERCORNS 0.005 KG

RED CHILLY POWDER 0.005 KG

TURMERIC POWDER 0.005 KG

GARAM MASALA POWDER 0.005 KG

GINGER PASTE 0.01 KG

GARLIC PASTE 0.01 KG

SESAME SEEDS 0.015 KG

CASHEW NUTS BROKEN 0.025 KG

PEANUTS 0.02 KG
TAMARIND PULP 0.02 KG

CURD 0.2 KG

FENUGREEK SEEDS 0.005 KG

WHOLE MUSTARD 0.003 KG

RED CHILLIES WHOLE 0.02 KG

SALT 0.005 KG

7. Sorshe Ilish - Basic Indian Gravy (East Indian)

Cooking Method: Soak the mustard seeds and ground fine paste of yellow and black mustard seeds, ginger,
poppy seeds and green chillies.
Take oil in a pan, add the paste to it and heat it slowlyAdd turmeric and little water, allow it to boil, then add hilsa.
Simmer for two minutes, add slit green chillies. Finally, add coconut milk and check to season.
Ingredients for 10 portions of Sorshe Llish

Items Qty Unit

GREEN CHILLI SLIT 0.02 GMS

TURMERIC POWDER 0.005 GMS

SALT 0.01 GMS

MUSTARD OIL 0.3 ML

GINGER PEELED 0.075 GMS

HILSA FISH 1.8 GMS

YELLOW MUSTARD SEEDS 0.04 GMS

BLACK MUSTARD SEEDS 0.04 GMS

COCONUT MILK 0.1 ML

POPPY SEEDS 0.02 GMS

8. Karavali Gravy - Basic Indian Gravy

Cooking Method:Mix all the ingredient together except for refined oil, onion, bay leaf, tomato puree, cashew
paste and coconut milk. Make a smooth paste of the above ingredient with water. Eat oil add bay leaf and chop
the onion, cook till onions are brown. Add the paste of masalas and cook well. Add tomato puree and cashew
paste and continue cooking. Finish with coconut milk.
Ingredients for .7 litres of Karavali Gravy

Items Qty Unit

WHOLE RED CHILLI 0.08 KG

JEERA 0.005 KG

CINNAMON 0.005 KG

CARDAMOM 0.005 KG

CLOVE 0.001 KG

PEPPERCORN 0.01 KG

GARLIC 0.03 KG

GINGER 0.02 KG

VINEGAR WHITE WINE 0.05 LITRE

TURMERIC 0.001 KG
SAUNF 0.02 KG

CORIANDER SEEDS 0.04 KG

REFINED OIL 0.08 LITRE

ONION 0.1 KG

BAY LEAVES 0.01 KG

TOMATO PUREE 0.1 KG

CASHEWNUT PASTE 0.05 KG

COCONUT MILK 0.1 LITRE

9. Kashmiri Yakhni Gravy - Basic Indian Gravy

Cooking Method:

Boil yoghurt, besan and aniseed powder for 1 hour on slow flame

In another pan heat Ghee and add the black & green cardamom, cloves, shahi jeera and onion paste and salt.

Mix well and cook for 7-8 minutes.

Add water and bring to a boil. Add ginger powder, cinnamon powder, and add the yoghurt

Add the dry mint leaves and saffron and Mix well.

Ingredients for 2.8 litres of Kashmiri Yakhni

Gravy

Items Qty Unit

WATER 1.5 LITRE

BLACK CARDAMOM SEEDS 0.002 KG

GREEN CARDAMOM 0.005 KG

CLOVES 0.002 KG

CINNAMON POWDER 0.005 KG

PURE GHEE 0.1 KG

ANISEED POWDER 0.01 KG

DRY GINGER POWDER 0.005 KG

YOGHURT 1 KG

FRIED ONION PASTE 0.02 KG

SALT 0.01 KG

DRY MINT LEAVES 0.002 KG

SHAH JEERA 0.002 KG

GINGER GARLIC PASTE 0.02 KG

BESAN 0.1 KG

SAFRON 0.005 KG

CASHEWNUT PASTE 0.05 KG

10. Malai Gravy Mughlai - Basic Indian Gravy

Preparation Method: Make boiled onion paste from 300 gm onion and rest for brown onion paste

Whish the curd well.The almond -soak, peel and make a fine paste.

The tomato - make puree, strain and cook. The ginger and green chilli-chop finely.

Cooking Method: Heat ghee, add shahi jeera, stir for few seconds and add chopped garlic.

Add strained onion paste and cook for 15-20 minutes on slow fire. Add ginger and garlic paste, cook for 5 minutes.

Add turmeric and red chilli powder and stir for 2 minutes.Add whisked yoghurt, bring to boil, simmer for 10
minutes.

Add strained tomato puree, bring to boil, cook for another 15 minutes.Adjust seasoning, add almond paste and
cook for 10 minutes.Finish with cardamom and mace powder. Finely strain the gravy and finish with saffron and
cream.

Ingredients for 1.5 litres of Malai Gravy Mughlai

Items Qty Unit

GHEE(DESI) 0.10 KG

SHAI JEERA 0.01 KG

GARLIC 0.02 KG

ONION 0.50 KG

CURD 0.20 KG

TURMERIC 0.003 KG

RED CHILI PD 0.005 KG

CARDAMOM AND MACE PD. 0.00 KG

ALMOND(FOR PASTE) 0.100 KG

CARDAMOM AND MACE PD. 0.01 KG

SALT 0.010 KG

GINGER PASTE 0.040 KG

GARLIC PASTE 0.02 KG

TOMATO 0.2 KG

CREAM 0.15 KG

SAFFRON 0.001 KG

GINGER 0.02 KG

CHILI GREEN 0.006 KG

11. Meen Moilee - Basic Indian Gravy / South Indian Curries

Preparation Method: The fish-cut into 40 gm pieces across the fillet, apply salt and little turmeric powder.

The vegetables-slice onion cut ginger and green chilli julienne, chop garlic.

Puree the tomato. The black pepper-pound

Cooking Method: Heat oil, add methi seeds, stir for few seconds then add mustard seeds and stir until.

After mustard seeds crackle.Add curry leaves and again stir for few seconds.

Add crushed black pepper. Add sliced onion, ginger and green chilli, stir but make sure not to change the colour.

Add turmeric, stir, add tomato puree and cook for 15 minutes. Add coconut milk and bring to boil.

Shallow fry the marinated fish and add to the gravy. Simmer for 10 minutes.

Ingredients for 10 portions of Meen

Moilee

Items Qty Unit

BEKTI CALCUTTA 2.00 KG

OIL-COCONUT 0.08 KG

SALT 0.01 KG

METHI SEEDS 0.00 KG

ONION 0.30 KG
GINGER 0.03 KG

GARLIC-PEELED 0.01 KG

CHILI GREEN 0.05 KG

TURMERIC 0.01 KG

COCONUT 2.000 NO.

TOMATO 0.20 KG

MUSTARD SEEDS 0.010 KG

CURRY LEAVES 0.01 KG

BLACK PEPPER 0.010 KG

12. Palak Kofta in Safron gravy - Basic Indian Gravy

Cooking Method:For kofta- boil spinach and chop, grated paneer.Add dry masala powder. Make small balls and
fry in hot oil.

Drain on paper. Keep aside.Heat ghee, add ginger garlic paste

Add yellow chilli powder mix in water. add cashew paste and cook well.

Add yoghurt, add saffron and cook it on simmer.

Cook till oil float on curry. Cook till 30-40 minutes.Add kofta and serve hot.

Ingredients for 10 portions of Palak Kofta

in Safron gravy

Items Qty Unit

OIL 0.1 LIT

SPINACH 0.761 KG

PANEER 0.477 KG

GINGER 0.005 KG

GREEN CHILLI 0.005 KG

YELLOW CHILLI PWD 0.003 KG

GHEE 0.059 KG

GARLIC PASTE 0.03 KG

SAFFRON 0.001 KG

YOGHURT 0.2 KG

CASHEW PASTE 0.05 KG

BUTTER 0.015 KG

CREAM 0.08 KG

13.Qasar E Pukhtan - Basic Indian Gravy

Cooking Method:Heat ghee, add ginger and garlic paste whole garam masala and diced marrow.

Saute and add chopped tomatoes and the puree.

Add the powdered spices and cook, add little vegetable stock and cook.

When the marrows are soft blend the entire mix and strain through a strainer.

Put the strained gravy in a heavy bottom pan and reduce on a slow flame.

Finish the gravy with brown onion paste and cream.

Add paneer cubes which have been sauteed in Ghee.

Ingredients for 10 portions of Qasar E

Pukhtan

Items Qty Unit

PANEER 0.7 GMS

GHEE 0.1 GMS

TOMATOES 1 GMS

ONION 0.5 GMS

TOMATO PUREE 0.5 GMS

BROWN ONION PASTE 0.05 GMS

SALT 0.01 GMS

RED CHILLI POWDER 0.015 GMS

WHITE PEPPER 0.005 GMS

CUMIN POWDER 0.01 GMS

GINGER PASTE 0.05 GMS

GARLIC PASTE 0.05 GMS

WHOLE GARAM MASALA 0.005 GMS

CREAM 0.1 GMS

WHITE MARROW 1 GMS

14. Rizala Gravy - Basic Indian Gravy

Cooking Method: Heat ghee in lagan and add the whole garam masala, ginger garlic paste.

Add boiled onion paste and coriander powder. Saute.

Add beaten yoghurt and spices. Cook on low flame

Finish with almond paste and garnish with fresh coriander and saffron

Ingredients for .7 litres of Rizala Gravy

Items Qty Unit

BAYLEAF 0.003 KG

CLOVES 0.002 KG

CARDAMOM GREEN 0.005 KG

BLACK PEPPERCORN 0.005 KG

BOILED ONION PASTE 0.15 KG

YOGHURT 0.25 KG

CORIANDER POWDER 0.02 KG

GINGER GARLIC PASTE 0.05 KG

CUMIN POWDER 0.01 KG

NUTMEG POWDER 0.005 KG

CASHEW NUTS 0.05 KG

CARDAMOM POWDER 0.01 KG

ALMOND PASTE 0.05 KG

GHEE 0.1 KG

SAFFRON 0.001 KG

FRESH CORIANDER 0.01 KG

GREEN CHILLI 0.01 KG

KASOORI METHI POWDER 0.002 KG

BUTTER 0.02 KG

Basic Goan Gravy

Ingredients

 ▢4-5 Kashmiri Chili or similar dried

 ▢2 ½ cups shredded Coconut

 ▢1 Tablespoon Tamarind Paste

 ▢1 Tablespoon Ginger + Garlic *see Notes

 ▢½ Onion

 ▢¼ Teaspoon Turmeric Ground

 ▢¼ Teaspoon Cumin ground

 ▢¼ Teaspoon Black Pepper

  ▢1 Teaspoon Coriander ground

 ▢1 Cup Water

Remove the stems form the clean red chili. Place into the blender jar and add the scraped
fresh coconut.Continue to add in the Tamarind Paste, Onion, Ginger Garlic and spices
(Turmeric, Cumin, black pepper and coriander seed powder) Then add 1 cup of water too.

Close the lid and blend the paste. If the blending is getting heavier, turn off the kitchen
gadget, open the lid and add some more water.Use in curry or freeze in batches for later use.

Notes

1. Use a quality strong blender to prepare the paste.

2. You can store the paste in the freezer and use whenever you want to make a curry. It
simplifies and helps in reducing time when preparing a Goan fish curry from scratch.
3. Makes about 1.1 pounds or ½ kilogram, which you can use for 2 curries. 1 curry = 6
servings. So the paste can serve up to 12 persons.
4. Use Ginger and garlic fresh (ratio 1:2) or use in paste form