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By
Aishwarya Sahasrabudhe
Updated:Jul 31, 2023
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Thick, creamy gravies are a staple in many northern Indian regional cuisines and are made from generous helpings of onions, tomatoes and garlic for a dense taste and texture. Restaurant-style northern Indian gravy also includes the addition of some thickening ingredients which bind the entire dish together. Read on to know about some foods that give gravies this thick and rich structure.
Gravies bring together vegetables, meats and seafood in delicious mains that are the soul of many Indian cuisines across diverse regions. Particularly in northern India, the art of blending onions, tomatoes, garlic and several other condiments into delicious gravies has an allure that is as much about taste as about the culinary processes involved in making these rich, thick, creamy concoctions. Made with indulgent and robust ingredients, gravies are enjoyed with rice and chapati. Walking into any restaurant that serves north Indian or Mughlai cuisine is all about relishing the decadent, sweet, sour and spicy notes of perfectly cooked gravy.
Making gravy is often considered to be a time-consuming process. However, slow cooking onions, tomatoes and other spices is an effort that yields the most delicious results. Gravies acquire creamy, delicious flavour with the addition of some simple, yet rich ingredients that elevate their texture into a decadent, dense and thickening mix. Read on to know more about ingredients that are added to gravies as thickening agents:
Cashews
Cashews are used in much of north Indian cuisine as a thickening agent that not only gives a creamy taste to a gravy but also balances out spiciness in preparations like dum aloo or even methi malai matar. Cashews can be ground in a mixer with a bit of water to blend them into a smooth paste that can be added to a tomato and onion gravy while it is cooking to bring all the different spices and purees together.
Magaj (Watermelon) Seeds
Seed pastes can add an excellent layer of flavour along with acting as a thickening agent in any northern Indian gravy. Magaj seeds can be lightly toasted on a pan with a stick of cinnamon and some peppercorns before grinding it all into a paste that is poured into a tomato gravy. Adding magaj to paneer butter masala or malai paneer can give the dish an added oomph.
Maida
Maida or gram flour can be added to brown, onion-based gravies to thicken them while making a bhoona or a veg kadhai at home. Whisk the white flour in some water and add it to the gravy while it is cooking for bringing the mixture together. The gravy will start to bubble and thicken gradually upon adding maida or besan, giving it a creamy texture. Adding besan to potato gravies is a better alternative for introducing in them a slightly richer and denser flavour.
Full-Fat Cream
Cream is an indulgent ingredient that thickens gravies while infusing in them a rich and creamy sweetness which elevates the flavour composition of the entire dish. Full-fat cream added to recipes like malai kofta or palak paneer also give them a slightly smoother texture. Cream works well when blended with cashews in white, onion-based gravies.
Eggs
If you are making a delicious chicken Mughlai or non-vegetarian curry, then eggs are the best alternative to thicken gravy. However, to avoid the egg from becoming a messy scramble, first break it into a bowl and add in a spoonful of gravy. Whisk this mixture well and keeping the flame on medium to low heat, pour it into the pan. The egg will slowly start to blend into gravy, gradually thickening the dish.
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