Basic Indian Curries And Gravy List – Standard Recipe – Hotels | Chef

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Basic Indian Gravy’s List and Standard Recipe For Hotels | Chefs

List of Basic Indian Curries and Indian Gravy
1White GravyBasic Indian Gravy
2Makhni GravyBasic Indian Gravy
3Salan GravyBasic Indian Gravy
4Rajasthani Yellow GravyBasic Indian Gravy
5Onion Tomato MasalaBasic Indian Gravy
6Malai Kofta GravyBasic Indian Gravy
7Sorshe IlishBasic Indian Gravy (East Indian)
8Karavali GravyBasic Indian Gravy
9Kashmiri Yakhni GravyBasic Indian Gravy
10Malai Gravy MughlaiBasic Indian Gravy
11Meen MoileeSouth Indian Curries
12Palak Kofta in Safron gravyBasic Indian Gravy
13Qasar E PukhtanBasic Indian Gravy
14Rezala Gravy gravyBasic Indian Gravy

1. White Gravy – Basic Indian Gravy

Basic Indian Gravy White Gravy

Preparation Method:

  • Whisk well the curd.
  • Wash, blanch the cashew, and make a paste.
  • Wash, blanch the magazine, and make a paste.
  • Peel, wash, boil, and strain the onions.

Cooking Method:

  • Heat oil, and add whole garam masala, ginger paste, and garlic paste.
  • Stir fry for 2 minutes on slow fire.
  • Add onion paste and cook on a slow fire until oil comes on the surface.
  • Add whisked curd, and keep on stirring until boils.
  • Cook for 30 minutes on slow fire.
  • Add cashew and lamb pastes, bring to boil, and simmer for 30 minutes.

Adjust seasoning.

White gravy in Indian cuisine is often referred to as “white sauce” or “basic white curry.” It serves as a versatile base for various dishes, providing a creamy and mildly flavored sauce. Here’s a simple recipe for basic Indian white gravy:

Ingredients:

  1. 2 tablespoons butter or ghee
  2. 2 tablespoons all-purpose flour (maida)
  3. 2 cups milk
  4. Salt, to taste
  5. Black pepper, to taste
  6. 1/4 teaspoon nutmeg powder (optional)
Required Ingredients:
Ingredients for preparing 2 litres of White Gravy
ItemsQtyUnit
ONION1.000KG
CURD0.250KG
CASHEW 0.250KG
MAGAZ 0.075KG
REFIND OIL0.100KG
GREEN CARDAMOM0.001KG
BLACK CARDAMOM0.001KG
CLOVES0.001KG
BAY LEAF0.001KG
MACE0.002KG
CINNAMON0.001KG
GINGER PASTE0.001KG
GARLIC PASTE0.001KG
CREAM0.100KG
SALT0.010KG 

2. Makhni Gravy – Basic Indian Gravy

Basic Indian Gravy Makhni 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 red chili powder and the butter.
  • Add the cashew nut paste and khoya paste to finish the machine.
  • Adjust the sharpness by adding honey and kasoori methi.

Required Ingredients:

   Ingredients for 2 litres of Makhni Gravy  
ItemsQtyUnit
TOMATOES1.5GMS
GINGER0.05GMS
GARLIC0.05GMS
CASHEW NUTS0.03GMS
RED CHILLI POWDER0.005GMS
BUTTER0.25GMS
SALT0.01GMS
CINNAMON STICK0.01GMS
BAYLEAF0.002GMS
PEPPERCORN0.002GMS
GREEN CARDAMOM0.002GMS
BLACK CARDAMOM0.002GMS
KHOYA PASTE0.02GMS
KASOORI METHI0.002GMS
HONEY0.01GMS

3. Salan Gravy – Basic Indian Gravy

Basic Indian Gravy Salan 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 chilies, and tamarind pulp to the gravy, and adjust the seasoning to taste.
  • Temper with whole red chilies, fenugreek seeds, and mustard seeds.

Required Ingredients:

   Ingredients for .5 litres of Salan Gravy
ItemsQtyUnit
GREEN CHILLIES0.01KG
OIL REFINED0.1LITRE
DESICCATED COCONUT0.025KG
CORIANDER POWDER0.01KG
CUMIN SEED POWDER0.005KG
WHOLE PEPPERCORNS0.005KG
RED CHILLY POWDER0.005KG
TURMERIC POWDER0.005KG
GARAM MASALA POWDER0.005KG
GINGER PASTE0.01KG
GARLIC PASTE0.01KG
SESAME SEEDS0.015KG
CASHEW NUTS BROKEN0.025KG
PEANUTS0.02KG
TAMARIND PULP0.02KG
CURD0.2KG
FENUGREEK SEEDS0.005KG
WHOLE MUSTARD0.003KG
RED CHILLIES WHOLE0.02KG
SALT0.005KG 

4. Rajasthani Yellow Gravy – Basic Indian Gravy

Basic Indian Gravy Rajasthani Yellow Gravy

Cooking Method:

  • Heat oil and add whole garam masala.
  • Once it starts spluttering take it out and then add 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, and salt and cook it.
  • Then remove the pan from the fire and add the curd-besan mixture.
  • Cook on slow heat until oil comes on top
  • Then strain the gravy grind the onion strain it again and mix it to the gravy.

Required Ingredients:

   Ingredients for 2.7 litres of Rajasthani Yellow Gravy
ItemsQtyUnit
OIL0.15LITRE
GINGER-GARLIC PASTE0.05KG
SLICED ONION0.4KG
BEATEN CURD2KG
TURMERIC POWDER0.005KG
ROASTED CUMIN POWDER0.01KG
CORIANDER POWDER0.01KG
BESAN0.05KG
SALT0.015KG
BOILED CASHEW PASTE0.1KG
WHOLE GARAM MASALA0.005KG 

5. Onion Tomato Masala – Basic Indian Gravy

Basic Indian Gravy Onion Tomato Masala

Preparation Method:

Finely chopped onions, tomatoes, ginger, and green chilies.

Cooking Method:

  • Heat oil, add onion, and saute to golden brown color.
  • Add ginger and garlic paste along with red chili powder.
  • Bhuno for 10 minutes on slow fire.
  • Add chopped tomatoes and cook till tomatoes are mashed and oil comes on the surface.
  • Adjust seasoning and Add chopped ginger and green chilies.

Required Ingredients:

   Ingredients for 4.5 kgs of Onion Tomato Masala
ItemsQtyUnit
ONION1.000KG
TOMATOES1.000KG
GINGER0.200KG
GARLIC0.200KG
RED CHILLI PWD0.100KG
OIL2.000KG
SALT0.030KG
GARAM MASALA PWD0.020KG
GREEN CHILLIES0.050KG

6. Malai Kofta Gravy – Basic Indian Gravy

Basic Indian Gravy Malai Kofta Gravy

Cooking Method:

  • Heat oil, add onion paste, and bring to a light brown color.
  • 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, and simmer for another 30 minutes.
  • Add cashew nut paste and cook.
  • Add cream and mix well.

Required Ingredients:

   Ingredients for 2.5 litres of Malai Kofta Gravy
ItemsQtyUnit
ONIONS1.5KG
OIL0.1LITRE
TOMATOES0.5KG
TURMERIC0.005KG
RED CHILLY PWD0.015KG
GINGER PASTE0.05KG
GARLIC PASTE0.05KG
CORIANDER PWD0.03KG
CUMIN PWD0.01KG
CREAM0.1KG
SALT0.01KG
CASHEW PASTE0.03KG

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

Basic Indian Gravy East Indian Sorshe Ilish

Cooking Method:

  • Soak the mustard seeds and ground a fine paste of yellow and black mustard seeds, ginger, poppy seeds, and green chilies.
  • Take oil in a pan, add the paste to it, and heat it slowly
  • Add turmeric and a little water, allow it to boil, then add hilsa.
  • Simmer for two minutes, and add slit green chilies.
  • Finally, add coconut milk and check to season.

Required Ingredients:

   Ingredients for 10 portions of Sorshe Llish  
ItemsQtyUnit
GREEN CHILLI SLIT0.02GMS
TURMERIC POWDER0.005GMS
SALT0.01GMS
MUSTARD OIL0.3ML
GINGER PEELED0.075GMS
HILSA FISH1.8GMS
YELLOW MUSTARD SEEDS0.04GMS
BLACK MUSTARD SEEDS0.04GMS
COCONUT MILK0.1ML
POPPY SEEDS0.02GMS

8. Karavali Gravy – Basic Indian Gravy

Basic Indian Gravy Karavali Gravy

Cooking Method:

  • Mix all the ingredients 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. 

Required Ingredients:

   Ingredients for .7 litres of Karavali Gravy
ItemsQtyUnit
WHOLE RED CHILLI0.08KG
JEERA0.005KG
CINNAMON0.005KG
CARDAMOM0.005KG
CLOVE0.001KG
PEPPERCORN0.01KG
GARLIC0.03KG
GINGER0.02KG
VINEGAR WHITE WINE0.05LITRE
TURMERIC0.001KG
SAUNF0.02KG
CORIANDER SEEDS0.04KG
REFINED OIL0.08LITRE
ONION0.1KG
BAY LEAVES0.01KG
TOMATO PUREE0.1KG
CASHEWNUT PASTE0.05KG
COCONUT MILK0.1LITRE

9. Kashmiri Yakhni Gravy – Basic Indian Gravy

Basic Indian Gravy Kashmiri Yakhni Gravy

Cooking Method:

  • Boil yogurt, besan, and aniseed powder for 1 hour on a 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, and cinnamon powder, and add the yogurt
  • Add the dry mint leaves and saffron and Mix well.

Required Ingredients:

   Ingredients for 2.8 litres of Kashmiri Yakhni Gravy
ItemsQtyUnit
WATER1.5LITRE
BLACK CARDAMOM SEEDS0.002KG
GREEN CARDAMOM0.005KG
CLOVES0.002KG
CINNAMON POWDER0.005KG
PURE GHEE0.1KG
ANISEED POWDER0.01KG
DRY GINGER POWDER0.005KG
YOGHURT1KG
FRIED ONION PASTE0.02KG
SALT0.01KG
DRY MINT LEAVES0.002KG
SHAH JEERA0.002KG
GINGER GARLIC PASTE0.02KG
BESAN0.1KG
SAFRON0.005KG
CASHEWNUT PASTE0.05KG

10. Malai Gravy Mughlai – Basic Indian Gravy

Basic Indian Gravy Malai Gravy Mughlai

Preparation Method:

  • Make boiled onion paste from 300 gm onion and rest for brown onion paste
  • Whisk the curd well.
  • The almond -soak, peel, and make a fine paste.
  • The tomato – make a puree, strain, and cook.
  • The ginger and green chilli-chop finely.

Cooking Method:

  • Heat ghee, add shahi jeera, stir for a few seconds, and add chopped garlic.
  • Add strained onion paste and cook for 15-20 minutes on a slow fire.
  • Add ginger and garlic paste, cook for 5 minutes.
  • Add turmeric and red chili powder and stir for 2 minutes.
  • Add whisked yogurt, bring to a boil, and simmer for 10 minutes.
  • Add strained tomato puree, bring to a boil, and 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.

Required Ingredients:

   Ingredients for 1.5 litres of Malai Gravy Mughlai
ItemsQtyUnit
GHEE(DESI)0.10KG
SHAI JEERA0.01KG
GARLIC0.02KG
ONION0.50KG
CURD0.20KG
TURMERIC0.003KG
RED CHILI PD0.005KG
CARDAMOM AND MACE PD.0.00KG
ALMOND(FOR PASTE)0.100KG
CARDAMOM AND MACE PD.0.01KG
SALT0.010KG
GINGER PASTE 0.040KG
GARLIC PASTE0.02KG
TOMATO0.2KG
CREAM0.15KG
SAFFRON0.001KG
GINGER0.02KG
CHILI GREEN0.006KG

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

Basic Indian Gravy Meen Moilee

Preparation Method:

  • The fish is cut into 40 gm pieces across the fillet, apply salt and a little turmeric powder.
  • The vegetables-slice onion cut ginger and green chili 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 a few seconds.
  • Add crushed black pepper.
  • Add sliced onion, ginger, and green chili, and stir but make sure not to change the color.
  • Add turmeric, stir, add tomato puree, and cook for 15 minutes.
  • Add coconut milk and bring to a boil.
  • Shallow fry the marinated fish and add to the gravy.
  • Simmer for 10 minutes.

Required Ingredients:

   Ingredients for 10 portions of Meen Moilee  
ItemsQtyUnit
BEKTI CALCUTTA2.00KG
OIL-COCONUT0.08KG
SALT0.01KG
METHI SEEDS0.00KG
ONION0.30KG
GINGER0.03KG
GARLIC-PEELED0.01KG
CHILI GREEN0.05KG
TURMERIC0.01KG
COCONUT2.000NO.
TOMATO0.20KG
MUSTARD SEEDS0.010KG
CURRY LEAVES0.01KG
BLACK PEPPER0.010KG    

12. Palak Kofta in Safron gravy – Basic Indian Gravy

Basic Indian Gravy Palak Kofta in Safron 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 chili powder and mix in water. add cashew paste and cook well.
  • Add yogurt, add saffron, and cook it on a simmer.
  • Cook till oil floats on curry. Cook for 30-40 minutes.
  • Add kofta and serve hot.

Required Ingredients:

   Ingredients for 10 portions of Palak Kofta in Safron gravy
ItemsQtyUnit
OIL0.1LIT
SPINACH0.761KG
PANEER0.477KG
GINGER0.005KG
GREEN CHILLI0.005KG 
YELLOW CHILLI PWD0.003KG
GHEE0.059KG
GARLIC PASTE0.03KG
SAFFRON0.001KG
YOGHURT0.2KG
CASHEW PASTE0.05KG
BUTTER0.015KG
CREAM0.08KG

13. Qasar E Pukhtan – Basic Indian Gravy

Basic Indian Gravy Qasar E Pukhtan

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 a 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 that have been sauteed in Ghee. 

Required Ingredients:

   Ingredients for 10 portions of Qasar E Pukhtan
ItemsQtyUnit
PANEER0.7GMS
GHEE0.1GMS
TOMATOES1GMS
ONION0.5GMS
TOMATO PUREE0.5GMS
BROWN ONION PASTE0.05GMS
SALT0.01GMS
RED CHILLI POWDER0.015GMS
WHITE PEPPER0.005GMS
CUMIN POWDER0.01GMS
GINGER PASTE0.05GMS
GARLIC PASTE0.05GMS
WHOLE GARAM MASALA0.005GMS
CREAM0.1GMS
WHITE MARROW1GMS

14. Rizala Gravy gravy – Basic Indian Gravy

Basic Indian Gravy Rezala Gravy gravy

Cooking Method:

  • Heat ghee in lagan and add the whole garam masala, and ginger garlic paste.
  • Add boiled onion paste and coriander powder. Saute.
  • Add beaten yogurt and spices.
  • Cook on low flame.
  • Finish with almond paste and garnish with fresh coriander and saffron.

Required Ingredients:

   Ingredients for .7 litres of Rizala Gravy
ItemsQtyUnit
BAYLEAF0.003KG
CLOVES0.002KG
CARDAMOM GREEN0.005KG
BLACK PEPPERCORN0.005KG
BOILED ONION PASTE0.15KG
YOGHURT0.25KG
CORIANDER POWDER0.02KG
GINGER GARLIC PASTE0.05KG
CUMIN POWDER0.01KG
NUTMEG POWDER0.005KG
CASHEW NUTS0.05KG
CARDAMOM POWDER0.01KG
ALMOND PASTE0.05KG
GHEE0.1KG
SAFFRON0.001KG
FRESH CORIANDER0.01KG
GREEN CHILLI0.01KG
KASOORI METHI POWDER0.002KG
BUTTER0.02KG

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