Gravy For Mughlai Curries Recipe

Gravy for Mughlai curries is a rich and flavorful base that adds depth to the dish. Made with a blend of aromatic spices, onions, and tomatoes, this gravy is creamy and indulgent. It pairs perfectly with Mughlai curries like butter chicken or chicken korma. The gravy is slow-cooked to develop the flavors and create a thick consistency. It is a must-have for anyone looking to recreate the authentic taste of Mughlai cuisine.

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15minstotal
15m.total
Gravy For Mughlai Curries
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Ingredients for Gravy For Mughlai Curries Recipe

  • 1 Onions, Finely Chopped
  • 1 Tomatoes, Pureed
  • 1 tablespoon Oil
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Garam Masala
  • 0.13 cup Cashew Paste
  • 1/2 cup Water Or Chicken Stock
  • As required Salt To Taste
  • as per your need Ghee Or Cream For Garnish

Directions: Gravy For Mughlai Curries Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add finely chopped onions. Cook until golden brown.
  • STEP 2.Add ginger-garlic paste and cook for a minute.
  • STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates.
  • STEP 4.Add cashew paste and cook for a few minutes.
  • STEP 5.Pour in water or chicken stock to adjust the consistency.
  • STEP 6.Simmer the gravy for 10-15 minutes to allow the flavors to meld together.
  • STEP 7.Finish with a dollop of ghee or cream for added richness.
  • STEP 8.The gravy is now ready to be used in your favorite Mughlai curries.

Cooking Tips

  • To make the cashew paste, soak cashews in warm water for 15 minutes and blend until smooth.
  • For a smoother gravy, strain the onion-tomato mixture before adding the cashew paste.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • For a vegetarian version, replace chicken stock with vegetable stock or water.

Storage and Serving

  • Allow the gravy to cool completely before storing it in an airtight container.
  • Refrigerate the gravy for up to 3 days or freeze it for longer storage.
  • To serve, reheat the gravy on the stovetop or in the microwave.
  • Use the gravy as a base for Mughlai curries like butter chicken, chicken korma, or paneer tikka masala.
Nutrition
value
444
calories per serving
33 g Fat8 g Protein27 g Carbs13 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    8g
  • Carbs
    27g
  • Fiber
    13g

MacroNutrients

  • Carbs
    27g
  • Protein
    8g
  • Fiber
    13g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    290mg
  • Iron
    5mg
  • Vitamin A
    1408mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    90mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    59mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    142mg
  • Manganese
    7mg
  • Phosphorus
    220mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp