How Much Do You Know About Indian Gravies?
An ‘Indian Gravy’ is more than just one preparation. In terms of gravy bases, the onion tomato gravy base is one of the most common and popular choices.
Contrary to popular belief, an Indian gravy is not just one preparation. There are a plethora of preparations that come under the blanket term of ‘Indian gravy’. From white gravy to onion tomato gravy to palak gravy, there is such a diverse and vibrant variety of Indian gravies. But before mastering the gravies, a chef needs to master the gravy bases that form the crux of any dish.
One of the most common Indian gravy preparations is the Onion Tomato Gravy. Made with onions, tomatoes and a mix of spices, the gravy base is further used to create many delicious dishes such as Paneer Lababdar, Kadai Paneer, Rajma, Kadai Chicken and much more. But for something as easy as the onion tomato gravy, you can still sometimes fumble and make mistakes, even as a chef. It just so happens that we have an ideal solution, an all-in-one answer that will ensure that you will never make a blunder while making the onion tomato gravy. The Knorr Onion Tomato Gravy Base is an incredible alternative to preparing the base gravy from scratch. No more do you have to deal with chopping the onions and tomatoes, watching them cook and adding the spices at just the right time. All you need to do is to cut open the pack and empty it in a vessel along with water/broth and bring it to a boil and then add other ingredients — vegetables/proteins and spices according to your taste palate. It takes barely 10 minutes to prepare your dish using the onion tomato gravy base!
Check out this recipe for Tawa Wala Chicken using the Tomato Gravy Base:
INGREDIENTS:
● 200 gms Knorr Onion Tomato Gravy Base
● 500 gms Chicken Leg Curry Cut
● 100 gms Ginger Garlic Paste
● 15 gms Red Chilli Powder
● 10 gms Haldi Powder
● 10 gms Jeera Powder
● 10 gms Garam Masala Powder
● 60 gmg Hung Curd, low fat
● 100 gms Poppy Seed Paste
● 50 gms Whole Garam Masala
● 50 gms Oil
METHOD:
● Marinate the chicken with ginger-garlic paste, red chilli powder, haldi powder, jeera powder, garam masala powder, oil and hung curd. Cover and keep aside for 45–60 minutes.
● Heat a little oil in a pan and cook the chicken pieces till white all the way to the middle and you can see the meat pulling away from the bone. Remove the chicken pieces and keep aside.
● Heat oil in that same pan. Add the whole garam masala spices and the Onion Tomato Gravy Base. Cook it well. Add the poppy seeds paste and mix. Lastly, add the cooked chicken pieces back into the pan
● Add salt and pepper as required. Add water and let the dish cook on a simmer for 10–12 minutes.
Garnish with fresh coriander and serve hot with rice or any flatbread.
