How to make Onion Gravy for Curry
Onion Gravy for Curry is a base for any vegetable to make it more tasty. This gravy is best for any vegetable. The condiments add up the taste of real spices. The whole red chilli gives a natural red color to the gravy. A perfect Onion Gravy for any Curry.
Curry is a dish which includes any one or more than two vegetables cooked in gravy. So basically we are talking about the gravy in which the veg is cooked. Because of this the taste of the gravy matters a lot and taste of the entire dish depends upon the gravy.
Often the main ingredient of the gravy is onion. Onion not only enhances taste to the gravy but also adds up volume and thickness. The Indian food is made with different gravies. Each Indian veg recipes has a distinct taste & flavour because of this gravies.
You can also try my other Gravy recipes
Second main ingredient is tomato. Tomato compliments with other ingredients and gives a nice taste to the gravy. It also gives the curry a nice red color and makes it more appealing. But in this recipe I have substituted tomato with other ingredient which entirely changes not only the taste but the texture and color too.
Ingredients:
- Onion – 1 large
- Garlic – 5 to 6 cloves
- Ginger – 1 “
- Coriander seeds – 1 tsp
- Cumin/jeera – 1 tsp
- Whole red chilli – 7 to 8
- Grated dry coconut – ¼ cup
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Method:
- Slice the onion. Roast the onion in a pan with ½ tsp of oil till golden color.
- Dry roast coriander seeds, grated dry coconut and cumin/jeera.
- Roast whole red chilli. Take care they are just slightly roasted. It should not become black. If the red chilli becomes black, the after taste of the gravy becomes bitter. So just roast for few seconds.
- Now I have used two types of whole red chilli, one that gives a spicy taste and the color to the gravy. The other gives thickness and color both to the gravy. The red chilli is called “Reshampatti” in Marathi. It is just perfect for any gravy. This red chilli gives a good thickness to the gravy and is less spicy. It is somewhat short and broad conical in shape. “Bedgi” mirch is the other red chilli. This whole red chilli gives the color and spice both. Use in the required combination of both the red chilli according to the spiciness required. If these red chillies are not available use the whole Kashmiri red chilli. It too gives an excellent color and the required amount of spice to the gravy.
- Now grind all the ingredients to a paste. The color of the paste will show what the color of the gravy will be.
- Heat 2 tbsp of oil in a kadhai. Add the paste. Add ½ tsp of salt.
- Cook the gravy till it leaves oil.
- Stir occasionally.
- Add the cook vegetables of your choice and cook further for 5 mins.
- Adjust the water for the required consistency and add salt.
- Let it boil on slow flame for few minutes.
- Serve the curry with tandoori roti or chapati.
