Around the nation, several foods including curries are frequently made with Indian gravy. These curry bases change the flavour character of foods.
A delicious curry recipe may completely transform your meal. If you've ever wondered what makes authentic Indian dishes so mouthwatering, the curry base is what gives them their flavour. The world is in awe of Indian cuisine because of its variety as well as its finger-licking-good gravy. Yes, it is extremely simple, and occasionally, people mistake it for a simple curry. However, curry is made up of more than simply a few spices. Indian cuisine has changed throughout many centuries. Our culture is the oldest, so it makes sense. Despite all the challenges, we managed to achieve balance in even simple Indian cooking!
Onion Tomato Curry Base: The majority of curries, whether they are butter chicken, butter paneer masala, chettinad chicken, or egg curry, all start with this simple onion-tomato gravy. If you can master this, you will have access to at least 80% of the Indian-made products. Not knowing how to create this is something you are surely missing, but the greatest thing is that it's quite simple. For a straightforward, earthy Mutter Paneer, prepare this sauce and add some fried paneer and green peas. For a simple chicken/egg curry, you could also cook it using chicken chunks or hardboiled eggs. This gravy is also used to make chole and dum-aloo in the manner found in restaurants.
Brown Onion Curry Base: The sweetness of deep-fried caramelised onions is present in this delicious, finger-licking sauce. Additionally, if you are preparing two or three curries to dazzle your guests, be sure to include this one because it has a unique flavour that really sticks out and keeps people coming back for more. Saunf powder is simply added to the gravy after it has been cooked with mutton chunks. You have Kashmiri Roganjosh made with mutton. It's not a problem, of course, if you are a vegetarian or don't eat mutton. You only need to add fried paneer, vegetables, koftas, or even boiling kabuli chana to create "Chole with a Twist."
Palak Gravy: It makes perfect sense to do this, and it's also quite healthful. You already know that this simple gravy may be used to make palak paneer. What you might not know is that you can also add boiled chana to it to make chana palak or pour this over cooked chicken or pork. Many people believe that Mutton Palak is exclusively available in dining establishments. However, if you prepare this restaurant-style cuisine at home, you will surely gain some admirers. A continental-style spinach soup can be made if the garam masala is omitted, curd is used instead of milk, and additional garlic is added.
Goan Curry: The beauty of a goan curry is the inclusion of coconut milk, which makes this hot dish a little bit mellower and imparts a lovely coconut aftertaste. The red variant is utilised in classic Goan mainstays like goan fish curry and goan prawn curry, among others, while the green version is similar to Thai curries in both colour and flavour. But if it suits your fancy, you are free to use it to make a vegetarian or an egg version. For an even better flavour boost to the curry, include fried ladies' fingers (okra).
Salan: Mirch-ka-Salan, the well-known side dish for Hyderabadi Dum Biryani, is probably what you have in mind at this point, and you are entirely correct. While Hyderabadi Muslims don't eat biryani every day because it's too rich and taxing on the body, they do regularly prepare several types of salan to be served with steamed rice. The salan is the foundation of Hyderabadi cuisine. Although mirch-ka-salan makes a beautiful presentation, it takes work to remove the chillies' seeds. You might follow the Hyderabadis' example and substitute fried little brinjals for the chiles to create the renowned Bagara Baingan. For Ande ka Salan, you could also simply add hard-boiled, lightly-fried eggs, fried okra, or even chicken to add some lean protein.