Frozen foods are always perfect for cooking when you come home late from work and want to prepare something quickly with fewer steps. The surpassed growth of frozen food trends shows how much people need it in today's generation.
While frozen fruits and vegetables have been around since the invention of the refrigerator, there’s also a new way to freeze gravies for over a month and use them to prepare curries quickly. This trend is now becoming viral through social media as it gives you an avenue of possibilities to make something tasty when you're short on time.
Freezing curries also preserves all the flavours and come out delicious all the time. From pasta curry to malai kofta, these gravies are suitable to make many recipes in no time.
5 Frozen Gravies For Quick Cooking
1) Red Gravy
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Red gravy is often used in making several wet sabjis like aloo matar, baingan rassa and so on. This gravy is tomato-based and turns into makhani gravy with the addition of butter, cashews and muskmelon seeds. All you need to do to make red gravy is heat oil in a pan and stir-fry onion, garlic, and ginger paste until brown. Then add tomato paste and spices like coriander, chilli powder, turmeric, cumin powder, and salt to taste. Cook it for 2-3 minutes, then add yoghurt and stir until it separates. Freese it in cupcake moulds overnight and use it whenever you like.
2) White Gravy
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White gravy is perfect for making malai kofta, paneer makhani, and other cream gravy recipes. To make white gravy, simply stir-fry onion, garlic, and ginger paste in oil and add creamy yoghurt. Season it with mild spices like black pepper and white pepper powder. Cook it for a few minutes and freeze it in cupcake moulds overnight.
3) Green Gravy
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Green gravy packs all the flavours of fresh herbs that can be used for several chicken and paneer dishes. To make green gravy, you need to make a mixed puree of all the leafy greens you like, or you can use them separately. Stir fry onion, garlic, and ginger paste and add this green gravy to it. Add 1 or 2 cups of yoghurt and season it with light spices and salt. Cook it until oil separates and freeze in moulds for later use.
4) Kadai Gravy
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Kadai gravy is used in all dry curry recipes, such as French beans, tawa paneer, bhindi masala, and so on. This is a straightforward gravy with only basic ingredients and lots of spices. Simply stir-fry cumin seeds, chopped onions, chopped ginger, and green chillies. Saute it well, then add turmeric powder, red chilli powder, and ginger garlic paste and cook until it turns aromatic. Add in the chopped tomatoes and let it simmer for 5 minutes with the lid on then cook for 15 minutes with the lid off. Transfer it to cupcake moulds and freeze it for use later.
5) Universal Gravy
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With one universal gravy, you can whip up 50 to 60 curries in a few minutes. It has a rich and smooth texture, unlike the other coarse gravies. Also, you don't need to add onion and garlic to this, so it becomes completely satvik, and the flavour comes from green capsicum. Saute chopped capsicum with bay leaves, black cardamom, green cardamom, asafoetida, cashews, and some salt. Then add ground spices, including turmeric, red chilli, garam masala and some sugar. Then throw in diced tomatoes and add some more salt. Cook it on high flame, then blend it in a mixer and freeze in cupcake moulds.
Last tip, Make sure to keep oil content high in all the frozen gravies to preserve it for a long duration. Also, adjust spices and seasonings when making your dishes. These gravies can help you make lip-smacking curries in just a blink of an eye.
