Basic Indian Gravy Recipes । चार तरह की ग्रेवी – 1 । Easy Gravy f…



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How you can make varied gravies for curry – How you can make Restaurant Type Gravy
How you can Make Primary Indian Gravy for Curry

Tomato gravy
Tomatoes (टमाटर) – 2 (150 gms)
Ginger (अदरक ) – half of inch piece
Inexperienced Chili (हरी मिर्च) – 1
Oil (तेल) – 2 tsp
Cumin seeds (जीरा)- 1/four tsp
Asafoetida (हींग ) – half of pinch
Turmeric powder (हल्दी पाउडर ) – 1/four tsp
Coriander powder (धनिया पाउडर) – 1 tsp
Crimson chili powder (लाल मिर्च पाउडर )- 1/four tsp
Salt (नमक) – 1/three tsp (or to style)
Garam Masala (गरम मसाला) – 1/four tsp
Inexperienced coriander (हरा धनिया)- 2 to three (finely chopped)

Route :
1. Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.

2. Activate the flame, warmth a pan. Add 2 tsp oil. As soon as sufficiently scorching, add ¼ tsp cumin seeds, ½ pinch of asafoetida, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala. Maintain flame low. Add tomato-ginger-green chili paste, adopted ¼ tsp pink chili powder. Stir effectively to roast masala.

three. Add ½ to ¾ cup of water. Put together the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and a few inexperienced coriander, sabzi is prepared. Add 1/three tsp salt and ¼ tsp garam masala. Flip off the flame. Switch the gravy to the bowl.

Curd Gravy
Whisked curd (फैंटा हुआ दही )- half of cup
Chickpea flour (बेसन ) – 1 tsp
Oil (तेल) – 2 tsp
Cumin seeds (जीरा) – 1/four tsp
Asafoetida (हींग )- Lower than half of pinch
Turmeric powder (हल्दी पाउडर ) – 1/four tsp
Coriander Powder (धनिया पाउडर)- half of tsp
Crimson chili powder (लाल मिर्च पाउडर ) – 1/four tsp
Inexperienced chili (हरी मिर्च)- 2 (finely chopped)
Salt (नमक) – 1/four tsp or to style
Inexperienced coriander (हरा धनिया)- 2 to three (finely chopped)

Route :
1. Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Combine effectively till lumps dissolve.

2. Take a pan, add 2 tsp oil to it. When sufficiently scorching add ¼ tsp cumin seeds, lower than ½ pinch of asafoetida,¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp pink chili powder and sauté the masala for some time. Maintain flame low. Cook dinner till it simmers.

three. Add ½ to ¾ cup of water. Maintain stirring continuously till the gravy begins simmering once more. Add 1 to 2 finely chopped inexperienced chilies, ¼ tsp salt or to style. Simmer for two extra minutes. Add some inexperienced coriander.Flip off the flame.Switch the gravy to the bowl. Add pakoris to the gravy.

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