5 Things To Keep In Mind While Preparing The Perfect Gravy

The taste of any vegetable is enhanced by its gravy. However, some people prefer it thin while others like it thick. Some people also complain that the gravy does not cook well without onion and garlic. At the same time, some people believe that no matter whatever you mix, gravy does not get perfect. So, let us tell you that there’s a formula for making gravy. If the vegetable gravy is not made perfect, all the hard work goes in vain. Of course, you can make perfect gravy with limited ingredients, but the method must be correct.

Today, we will talk about things that should be kept in mind while preparing gravy

1. Cook the gravy for a longer time: Sometimes, we see the texture of the gravy getting thick, after which we immediately turn off the gas. This should not be done, and you should try to cook the gravy for some time. In the beginning, after roasting the spices, fry the vegetables for some time. When both the things start sticking in the pan, use water. In the beginning, keep the quantity of water high so that all the vegetables can be quickly dipped in it. Now, let it cook for about 10 to 12 minutes. The longer you cook your vegetables with the gravy, the more the taste will increase. Don't be in a rush to switch off the gas quickly.
2. Use lukewarm or hot water, not cold water: Some vegetables release water while cooking. Therefore, you should not use additional water. Apart from this, if you feel that there is a need to add water to the vegetable, use lukewarm or hot water. By doing this, the taste of the vegetable will not be spoiled and be quickly ready after cooking. At the same time, do not rush to add water. Add water only after the vegetables are fried well.
3. Do not keep the gravy covered while cooking: When your vegetable is cooked but you are confused about the gravy, do not cover the kadhai. Instead, keep the pan open and keep stirring continuously. Keep in mind that the taste of burning salt sometimes spoils the taste of gravy. If the vegetable is not cooked yet and there is gravy, do not cover and cook it. Instead, you put a plate on the pan, but it should not be covered entirely.
4. Avoid adding spices at the end: Sometimes, we add spices at the end for fragrance, which is incorrect. If you want to add herbs, only mix garam masala at the end in the proper quantity. All the spices must be cooked well and need to be added initially. Adding at the end will spoil the taste of the vegetable. At the same time, do not mix things unnecessarily to make the gravy thick. Instead, try to make it in a limited quantity.
5. Don’t add salt at once: Most people add salt while frying vegetables, which is not wrong. However, if you want the perfect gravy, do not add salt at once. According to the vegetable, reduce the amount of salt in the beginning to half. Then, when cooking the gravy, add some more salt to cook it.

We hope that these above cooking tips will help you make perfect and delicious gravy.