Mastering the Art of Indian Gravies: A Comprehensive Guide to Perfectly Preparing Every Flavorful Sauce!

Welcome everybody! In this blog I've share my amazing Indian gravy recipes, perfect for anyone looking to master the art of Indian cooking. These gravies are infused with aromatic spices, herbs, and vegetables that will tantalize your taste buds. Whether you're a meat-lover or a vegetarian, I have a variety of recipes that cater to everyone's taste preferences.

From the indulgent and velvety Paneer Butter Masala to the zesty and fiery Chana Masala, these gravies pair perfectly with any of your favorite vegetables. They're not only perfect for family dinners but also for weekend get-togethers with friends. And the best part is, they're incredibly simple to make!

With just a few basic ingredients and easy-to-follow steps, you can create authentic and delicious Indian meals that will leave your guests wanting more. So why not add some spice to your life and try out these amazing Indian gravy recipes? Trust me, your taste buds will thank you!

Brown Gravy

Brown gravy in Indian cuisine typically refers to a rich onion-tomato based sauce with a blend of aromatic spices, often used in North Indian dishes. It serves as a base for many curries and pairs wonderfully with roti, naan, or rice.

Ingredients:

For the Gravy Base:

• 2 tbsp oil or ghee
• 2 medium onions, finely chopped
• 1 tsp ginger-garlic paste
• 2 medium tomatoes, pureed
• 8-10 cashew nuts (soaked in warm water for 15 minutes, then ground to a paste)
• 1 tsp cumin seeds
• 1 bay leaf
• 1 small stick of cinnamon
• 2-3 green cardamoms
• 1-2 cloves

Spices:

• 1 tsp red chili powder (adjust to taste)

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

Optional for Color & Depth:

• 1 tbsp tomato ketchup (optional)

• 1 tsp kasuri methi (dried fenugreek leaves), crushed

• 1 tbsp fresh cream or butter (for richness)

Method:

1. Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Let them crackle.
2. Add chopped onions and sauté on medium heat until they turn golden brown. This is key to developing a rich, deep flavor.
3. Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
4. Add the pureed tomatoes and cook until the oil starts separating from the masala. This may take 5–7 minutes.
5. Mix in the soaked cashew paste and cook for another 3–4 minutes, stirring often.
6. Add all the spices – red chili powder, turmeric, coriander powder, salt – and cook for a couple of minutes.
7. Pour in about 1/2 to 3/4 cup water depending on desired consistency. Let it simmer on low heat for 5 minutes.
8. Finally, stir in garam masala, kasuri methi, and cream or butter. Cook for another 2 minutes.
9. Turn off the heat and rest for a few minutes before serving.

Some dishes for reference: Roganjosh & Aloo Baingan

Serving Suggestions:

• Use as a base for paneer, mixed vegetables, koftas, or chicken.

• Pair with naan, paratha, jeera rice, or pulao.

• Store any leftover gravy in an airtight container and refrigerate for 2–3 days or freeze for up to 2 weeks.

Green Gravy

Green Gravy, also known as Hariyali Gravy, is an aromatic and refreshing Indian curry base made primarily with fresh coriander (cilantro), mint leaves, and green chilies. It’s rich, creamy, and naturally green—ideal for light, flavorful dishes.

Ingredients:

For the green paste:

• 1 cup fresh coriander leaves (cilantro), tightly packed

• ½ cup fresh mint leaves

• 2–3 green chilies (adjust to taste)

• 1-inch piece of ginger

• 4–5 garlic cloves

• 1–2 tbsp water (to blend)

For the gravy:

• 2 tbsp oil or ghee

• 1 medium onion, finely chopped

• 1 tsp cumin seeds

• 1 bay leaf

• ½ cup yogurt or ¼ cup cream (for richness)

• 8–10 cashews (soaked & ground to a paste) or 1 tbsp melon seeds paste (optional)

• Salt to taste

• ½ tsp garam masala (optional)

• Juice of ½ lemon (to retain the green color and add freshness)

Method:

1. Make the green paste
2. Blend coriander, mint, chilies, garlic, and ginger into a smooth paste. Add a little water if needed. Set aside.
3. Heat oil or ghee in a pan. Add cumin seeds and bay leaf, and let them sizzle
4. Sauté onions until soft and golden. Do not brown too much, as this can dull the gravy color.
5. Add the green paste and cook for 4–5 minutes on medium heat until the raw aroma disappears.
6. Stir in the cashew paste and mix well. Cook for another 2 minutes.
7. Lower the heat and add whisked yogurt or cream, stirring continuously to avoid curdling. Simmer for 3–4 minutes.
8. Add salt, garam masala (if using), and a little water to adjust the consistency.
9. Finish with a squeeze of lemon juice for brightness

Some dishes for reference: Sag paneer, Hara Gosht, Murgh Hariyali & Subz Sag Malai

Serving Ideas:

• Toss in paneer, tofu, mushrooms, or boiled potatoes for a vegetarian dish.

• Use it as a base for Hariyali Chicken or grilled fish.

• Serve with jeera rice, parathas, or naan.

Red Gravy

Red gravy in Indian cooking typically refers to a spiced tomato-based curry, made with a blend of dried red chilies, tomatoes, and a few whole spices. It's the base for some of the most iconic Indian dishes, known for its vivid color and medium to high spice level.

For the red paste:

• 3 medium ripe tomatoes, chopped

• 3–4 dried Kashmiri red chilies (soaked in warm water for 10 minutes) – for color, not too much heat

• 1-inch piece ginger

• 4 garlic cloves

• 1–2 green chilies (optional, for heat)

For the gravy:

• 2 tbsp oil or butter

• 1 bay leaf

• 1 tsp cumin seeds

• 1 small stick cinnamon

• 1 medium onion, finely chopped

• 8–10 cashews, soaked and ground to paste (or use cream for richness)

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala

• 1 tsp sugar (optional – balances the acidity)

• Salt to taste

• ¼ cup cream or 1 tbsp butter (for finishing)

Method:

1. Prepare the red paste: Blend the soaked Kashmiri chilies, tomatoes, ginger, garlic, and green chilies into a smooth paste.
2. Heat oil, Ghee or butter in a heavy-bottomed pan. Add cumin seeds, bay leaf, and cinnamon. Let them sizzle.
3. Add onions and sauté until golden brown. This forms a sweet and caramelized base.
4. Stir in the red paste and cook on medium heat for 7–10 minutes or until oil starts separating.
5. Add the cashew paste (or cream), and mix well. Cook for another 2–3 minutes.
6. Sprinkle all the spices – turmeric, coriander, cumin, garam masala, and sugar. Mix well.
7. Pour in ½ cup of water (adjust to consistency), stir, and let it simmer for 5–7 minutes.
8. Add cream or butter at the end for a luscious finish.

Some dishes for reference: Macher jhal & Patia

Serving Suggestions:

• Use this as a base for Paneer Butter Masala, Mushroom Masala, Chicken Tikka Masala, or mixed vegetables.

• Serve hot with naan, paratha, or steamed basmati rice.

• Can be prepared in advance and stored for up to 3–4 days in the fridge or frozen for weeks.

White Gravy

White gravy is a cream and nut-based curry without tomatoes or red chilies. Instead, it uses ingredients like cashews, poppy seeds, onions, and cream to create a luxurious, mellow sauce. It's ideal for dishes where subtle flavors and richness are the focus.

Ingredients:

For the white paste:

• 1 medium onion, chopped

• 10–12 cashews (soaked for 15 minutes)

• 1 tbsp poppy seeds (khus khus) or 1 tbsp melon seeds

• 1-inch piece of ginger

• 3 garlic cloves

• 2 green chilies (mild, for flavor—not too much heat)

• 2–3 tbsp water (for blending)

For the gravy:

• 2 tbsp ghee or white butter

• 1 bay leaf

• 2 green cardamoms

• 1 small piece of cinnamon

• ¼ cup fresh cream

• Salt to taste

• ½ tsp sugar (optional – enhances the mellow flavor)

• ½ tsp white pepper powder (or black pepper, lightly used)

Method:

1. Make the white paste: Blend soaked cashews, poppy seeds, onion, ginger, garlic, and green chilies into a smooth, creamy paste.

2. Heat ghee or butter in a pan. Add bay leaf, cardamom, and cinnamon. Let them release their aroma.

3. Add the white paste and sauté on medium flame for 5–6 minutes until the raw smell is gone and it thickens slightly.

4. Pour in cream and stir continuously. Let it simmer for 2–3 minutes.

5. Add  salt, sugar, and white pepper powder. Cook on low heat for 2–3 more minutes, stirring gently.

6. Remove whole spices before serving, or leave them in for garnish.

Some dishes for reference: Malai Kofta, Shahi Paneer, Navaratan Korma & Ghosht Pasanda

Serving Suggestions:

• Add paneer cubes, malai kofta balls, or boiled veggies for a rich entrée.

• Perfect with butter naan, lachha paratha, or jeera rice.

• This gravy freezes well, so you can make it ahead and store it!

Makhani Gravy

‘Makhani’ means buttery in Hindi. This gravy is a butter-based tomato gravy rich in cream, mildly spiced, and slightly sweet. It has a silky smooth texture and is the base for many Punjabi and Mughlai-style dishes.

 Ingredients:

For the tomato purée:

• 4 large ripe tomatoes (roughly chopped)

• 4–6 cashews (optional, for creaminess)

• 1-inch piece of ginger

• 3–4 garlic cloves

• 2 dried Kashmiri red chilies (for color, not heat)

• 2 green cardamoms (optional)

• ½ cup water

For the gravy:

• 2 tbsp butter

• 1 tbsp oil (prevents butter from burning)

• 1 small cinnamon stick

• 1 bay leaf

• ½ tsp cumin seeds

• ½ tsp red chili powder (adjust to taste)

• ½ tsp garam masala

• Salt to taste

• 1 tsp sugar (balances the acidity of tomatoes)

• ¼ to ½ cup fresh cream

• Kasuri methi (dried fenugreek leaves) – crushed

Method:

1. Prepare the tomato base: Boil or sauté the chopped tomatoes, cashews, garlic, ginger, red chilies, and cardamom for 10 minutes. Cool and blend into a silky smooth purée. Strain if needed.
2. In a pan, heat butter + oil. Add cumin seeds, bay leaf, and cinnamon. Let them release their aroma.
3. Add the tomato purée. Cook on medium flame for 10–12 minutes or until the oil starts separating.
4. Add chili powder, salt, sugar, and garam masala. Stir and cook for 3–4 more minutes.
5. Stir in cream and crushed kasuri methi. Mix and cook for 2 more minutes. Adjust consistency with water if needed.
6. Remove whole spices before serving.

Some dishes for reference: Murgh tikka makhani/butter

 Serving Suggestions:

• Use this gravy for Paneer Makhani, Butter Chicken, Makhani Kofta, or even tofu or mushroom makhani.
• Serve with naan, tandoori roti, or jeera rice for a royal meal.
• Can be stored in the fridge for 2–3 days or frozen for weeks.

Yellow Gravy

Yellow gravy is typically made with onions, yogurt or gram flour (besan), turmeric, and light spices. It’s less rich than makhani or white gravies, but full of flavor and ideal for daily meals. Think of it as comfort food in curry form!

Ingredients:

For the base:

• 1 large onion (finely chopped or grated)

• 1½ tbsp gram flour (besan) or ½ cup thick yogurt

• 1 tsp ginger-garlic paste

• 1 green chili (optional, slit)

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin seeds

• ½ tsp mustard seeds (optional)

• 2 tbsp oil or ghee

• Salt to taste

• Water as needed

• Fresh coriander for garnish

Method:

1. Heat oil or ghee in a pan. Add cumin and mustard seeds. Let them crackle.
2. Add onions and sauté till golden brown.
3. Add ginger-garlic paste and green chili. Sauté for a minute.
4. If using besan: Add it now and roast for 2–3 minutes until nutty and aromatic.
5. If using yogurt: Lower the heat and stir it in slowly to avoid curdling.
6. Add turmeric powder, coriander powder, and salt. Mix well.
7. Add 1 to 1½ cups of water to adjust the consistency. Let it simmer for 5–7 minutes.
8. Garnish with fresh coriander leaves.

Some dishes for reference: Bindi do pyaz, Paneer mutter & Aloo gobi gravy

Serving Ideas:

• Best paired with steamed rice, roti, or paratha.
• Works great with boiled potatoes, paneer, boiled eggs, or besan gatte.
• Can be prepped ahead and stored in the fridge for up to 3 days.

I hope you enjoyed the recipes for these major gravies widely used in Indian cooking, in the coming blogs I'll be sharing some delicious recipes that you can make with these gravies, Stay tuned and stay healthy!