List of Basic Indian Curries and Their Standard Recipe. Indian Curries List, Indian Gravy list. Basic Indian Curry, Basic Indian Gravy Recipe

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

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

Basic Indian Gravy - White 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.

Stir fry for 2 minutes on slow fire.

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.

Required Ingredients:

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

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 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.

Required Ingredients:

   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. 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 chillies and tamarind pulp to the gravy, adjust seasoning to taste.

Temper with whole red chillies, fenugreek seeds and mustard seeds.

Required Ingredients:

   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 

 


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 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

Then strain the gravy and grind the onion and strain it again and mix it to the gravy.

Required Ingredients:

   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 

 


5. Onion Tomato Masala - Basic Indian Gravy

Basic Indian Gravy - Onion Tomato Masala

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.

Required Ingredients:

   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
 

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 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.

Required Ingredients:

   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

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

Basic Indian Gravy (East Indian) - Sorshe Ilish

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 slowly

Add 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.

Required Ingredients:

   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

Basic Indian Gravy - Karavali 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. 

Required Ingredients:

   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

Basic Indian Gravy - Kashmiri Yakhni 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.

Required Ingredients:

   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

Basic Indian Gravy - Malai Gravy Mughlai

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.

Required Ingredients:

   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

Basic Indian Gravy - Meen Moilee

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.

Required Ingredients:

   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

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 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.

Required Ingredients:

   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

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 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. 

Required Ingredients:

   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 gravy - Basic Indian Gravy

Basic Indian Gravy - Rezala Gravy 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

Required Ingredients:

   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

 

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