Everyone has been in a situation where they have boiled the gravy, only to know that it's looking more like soup than a rich, tempting sauce. But it is not a matter to panic or look for a store-bought thickener. Changing the runny gravy to a luscious, velvety delight is much easier than you think. These kitchen tricks that have been passed down through generations or are clever modern hacks, there are many ways to change that watery texture to the velvety consistency.
Whether you are cooking the buttery paneer gravy or a stew, the secret lies in patience, the use of smart ingredients, and the timing. Some techniques help in enhancing the flavour, whereas others add texture without modifying the taste at all. So, roll up your sleeves, take the spoon, and learn these simple yet genius techniques to achieve the ideal consistency for your gravy: thick, velvety, and completely irresistible.
Use Cornstarch Slurry
Mix one tablespoon of cornstarch in two tablespoons of cold water. Stir until it has a lump-free consistency, then slowly whisk it into the boiling gravy. The heat helps in activating the starch, which helps in thickening the gravy and gives a silky texture. Stir it to avoid the gravy to the bottom, and be patient as this process takes a few minutes to show outcomes. This hack works amazingly for classic Indian curries, continental gravies, or even some of the Chinese sauces, giving them a smooth, silky texture.
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Reduce It Slowly On Low Heat
If you are not willing to add any extra ingredients to the gravy, simply boil the gravy on low heat for about 10 to 15 minutes. The evaporation of water naturally thickens the gravy and helps in intensifying the flavours even more. Keep in mind to stir it occasionally to avoid any sticking or burning. This old-school process not only improves texture but also deepens the colour, texture and taste, perfect for gravies that are prepared with tomato, onion, or coconut bases.
Blend In Cooked Vegetables Or Dal
Make a puree of some cooked potatoes, daal, or carrots and mix these into the gravy. These ingredients add a natural creamy texture to the gravy without drastically changing the taste. For the Indian-style gravies, a few spoons of mashed moong dal or boiled potato can do magic, adding both nourishment and thickness while keeping the flavours intact.
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Add Ground Nuts, Seeds, Or Coconut Paste
To make gravies such as korma or tikka masala, mix a handful of soaked cashews, almonds, or roasted sesame seeds with water to make a soft paste. Add this mixture to the gravy and boil it. This helps in thickening the gravy while adding a slight nutty charm. South Indian curries are based on coconut paste for the same reason, as it creates a luscious, slightly sweet texture that complements the blend of spices.
Mix Bread Crumbs Or Roasted Besan
Stirring a spoon of roasted besan or fine bread crumbs immediately helps in soaking up the extra liquid. Roast the besan a bit in the ghee first, as it helps in removing the raw flavour. Now, gradually add it to the gravy while stirring it. This method is good for Indian gravies, delivering a home-like richness and mild toasted aroma, particularly excellent for paneer or kofta-based dishes.
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