How to make Green Gravy/Indian Gravy 2

Green gravy/Indian Gravy 2 is very distinct from my previous post i.e. Green gravy 1. In the first gravy recipe, peanut was the main ingredient. This gravy is made using onion along with other spices. So for those who don’t like peanuts in vegetables can try this recipe. This gravy can be used for any vegetable except leafy.  

This recipe of green gravy/Indian gravy 2 is very different and tastes amazing with flavours of burnt onion and dry coconut. The gravy may looks similar as my curry gravy/green gravy 1 but there is vast difference in taste and ingredients used. India is a country of culture and tradition. And one can explore Indian culture through food.

From every state to the corner of that state, the flavours of food  & its tastes changes. The reason for this is the way the food is cooked, the recipes & the ingredients. The Indian food is made with so much love and each dish tastes delicious.

The Indian popular food list is so vast with so many cuisines characterised by distinctive techniques and ingredients. Indian veg recipes are mainly cooked with one or more vegetables with a gravy base.

This gravy base is a combination of selected ingredients & spices. With the ingredients & spices the taste of the gravy base differs. So the Indian gravy is the heart of any dish. 

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Quick Paneer ki sabzi/ Cottage cheese curry 

Bhindi/Lady’s Finger/ Okra sabzi 

Suva/Shepu ki sabzi/Dill Side dish 

Gaur sabzi/ Clutter beans vegetable 

Tori/ Turai ka Bharta/sponge gourd 

Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

• Onion – 1 large
• Garlic – 5 to 6 cloves
• Ginger – 1inch
• Grated Dry coconut – ½ cup
• Coriander leaves – ¾ cup
• Coriander seeds – 1 tsp
• Cumin/jeera – 1 tsp

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Method:

• Remove the outer cover of onion and roast directly on the gas stove for 5 mins. Turn in-between. This way it will give the gravy a smoky taste.
• Dry roast grated coconut, cumin/jeera and coriander seeds.

• Grind all the ingredients to a coarse paste.

• Heat 2 tbsp of oil in a kadhai. Add the paste and cook till it leaves the side of the kadhai. Also add ½ of salt.
• Then add ½ turmeric powder, 1 tsp red chilli powder and ½ tsp garam masala powder. Mix.

• Add water and salt accordingly. Add the cooked vegetable of your choice. Let it cook on low flame for 5 mins.
• This gravy can be used for just coating the vegetable. It gives an excellent taste. In such recipes reduce the quantity of the gravy.