Gravy
775 recipes
Gobi Dum
Two large cauliflowers are coated in a double-ground masala of onion, garlic, poppy seeds, cashewnuts, coconut, red chillies and whole spices, then slow-cooked in a covered pan until the oil separates and every floret is deeply flavoured.
Chettinad Kara Kulambu
A deeply flavoured tamarind kulambu from the Chettinad kitchen, this dish gets its character from a freshly dry-roasted masala paste ground with coconut.
Kairi Khatta (Raw Mango Gravy)
A simple, tangy gravy made with raw green mango, onions, jaggery and basic spices, Kairi Khatta comes together in one saucepan with very little effort.
Macchi Tikka Masala
Boneless fish pieces are rubbed with lime juice and spices, coated in a yogurt marinade with ajwain and kasuri methi, then roasted on skewers before being folded into a tomato, cream and butter gravy.
Chilli Soya Chicken
A quick stir-fry style dish that brings together fried boneless chicken, soy sauce, chilli paste and three colours of capsicum in a lightly sauced, well-seasoned preparation.
Chettinad Muttai Kulambu
A deeply spiced egg curry from the Chettinad kitchen, this dish brings together hard-boiled eggs and a tamarind-laced gravy built on a tempering of whole spices, urad dal and curry leaves.
Chingri Malai Curry
A Bengali prawn curry made with coconut milk, whole spices and a freshly ground masala of onion, ginger garlic, green chilli and grated coconut.
Chettinad Meen Kuzhambu (Chettinad Fish Curry)
A bold, tamarind-based fish curry built on a freshly ground masala of coriander, cumin, saunf, peppercorns and dry red chillies fried in gingelly oil.
Paneer Peshawari
A rich paneer curry built on two layers of onion and tomato, one finely chopped into the base and one sliced and added later for texture.
Sundakkai Gothsu
A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.
Mutton Keema Balls
Soft mutton keema balls simmered in a thick, spiced gravy with fried potatoes make for a satisfying one-pot meal.
Makhani Seekh Kabab Masala
Oven-roasted minced lamb seekh kebabs are cooked on skewers, then slipped into a tomato-based makhani gravy finished with butter and double cream.
Kaikari Kuruma
A South Indian mixed vegetable kurma built on a ground paste of fresh coconut, almonds, poppy seeds and green chillies.
Mutton Kola Urundai Kuzhambu
Spiced mutton meatballs made from a mix of cooked and raw kheema are simmered in a tamarind-based gravy until they absorb the flavour of the sauce.
Paneer Pistachio Kofta
Soft paneer koftas with a pistachio-tinted green centre, deep fried until golden and served in a lightly spiced gravy made with whey, tomatoes and green peas.
Aloo Malai Kofta
Crispy potato and paneer balls are fried until golden, then added to a buttery tomato gravy finished with cream and dried fenugreek leaves.
Chicken, Drumsticks and Potato Curry
A substantial one-pot curry that brings together chicken pieces, drumstick vegetable and potatoes in a spiced coconut gravy.
Dal Curry
Tuvar dal is soaked, ground into a coarse paste with ginger, garlic, green chillies and onions, then steamed, cut into diamond pieces and deep fried until golden.