Dhaba food is one of the most cherished cuisines in the country; the smokiness, the rich, velvety consistency and the flavours are not just immaculate but are also quite hard to perfect at home. If you've ever tried to recreate a Dhaba-style recipe you may have struggled with getting the consistency and the thickness right.
One of the main reasons dhaba gravies are so consistent is the slow, prolonged cooking process over a medium flame, which allows the ingredients to blend and thicken naturally. Traditionally, the base of the gravy includes onions, tomatoes, and spices, which are sautéed until they become a smooth, caramelized mixture.
Not to mention, the use of gram flour (besan) or cashew paste helps to thicken the gravy, giving it a creamy texture without the need for heavy cream. Many dhabas also incorporate boiled and mashed lentils, such as chana dal or urad dal, which not only add thickness but also enhance the flavour.
Recently Chef Ranveer Brar took to Instagram to share a hack which will help you ace a Dhaba-style gravy. Chef Brar added some arrowroot to his masala and mixed it. "If you want you can also add some bhuna besan. This helps the gravies being made in the dhaba stay thick and it prevents them from losing water," the Chef explained.
The continuous stirring and reduction of the gravy while it simmers ensure that the flavours are concentrated, resulting in a signature thick, hearty texture. So, next time you're attempting a dhaba-style recipe, make sure to be meticulous about its consistency.