Share
Gravies are the heart of many dishes, adding depth, flavour, and texture to take meals to the next level. Whether you’re preparing an Indian curry, a continental sauce, or a classic stew, getting the gravy’s consistency just right is crucial. Thick, restaurant-style gravy not only enhances the appearance of your dish but also ensures every bite is bursting with flavour.
Video Credits: Kunal Kapur/ YouTube
While many believe that achieving this requires professional skills or hard-to-find ingredients, the truth is, that you can recreate the same magic at home with simple kitchen staples. Ingredients like all-purpose flour, cashew nuts, magaj seeds, gram flour, and yoghurt play a significant role in thickening gravies while adding a unique flavour profile. Explore how each of these ingredients contributes to making the perfect restaurant-style gravy.
All-Purpose Flour
All-purpose flour is one of the simplest and most effective ways to thicken gravy. When cooked properly, it blends seamlessly with other ingredients to give your dish a smooth texture. The flour absorbs excess liquid, creating a thick base that holds the flavours together.
To use all-purpose flour, start by making a roux—a mixture of flour and fat (such as butter or oil). Cook the roux until it’s slightly golden to eliminate any raw taste. Gradually add this mixture to your gravy while stirring continuously to avoid lumps. All-purpose flour works well in gravies for dishes like creamy pasta, stews, and even curries.
Image Credits: Freepik
Cashew Nuts
Cashew nuts are a popular choice for creating thick, creamy gravies in Indian cuisine. They add a natural richness and subtle sweetness that elevate the overall flavour of the dish. Cashew nuts also enhance the texture, giving the gravy a luxurious, velvety finish.
To use cashew nuts, soak them in warm water for about 15-20 minutes and then grind them into a smooth paste. Add the cashew paste to your gravy during cooking, and let it simmer until the desired consistency is achieved. Cashews are particularly effective in dishes like shahi paneer, korma, and other creamy curries.
Image Credits: Freepik
Magaj Seeds
Magaj seeds, also known as melon seeds, are another excellent ingredient for thickening gravies. Commonly used in Indian cooking, these seeds are known for their creamy texture and mild flavour. When ground into a paste, magaj seeds add thickness and richness to gravies without overpowering other flavours.
To use magaj seeds, soak them in water for a few minutes and then grind them into a fine paste. Incorporate the paste into your gravy, stirring well to ensure even distribution. Magaj seeds are especially suitable for dishes like malai kofta, butter chicken, and rich masala gravies.
Gram Flour
Gram flour, or besan, is a versatile ingredient used to thicken gravies and add a nutty flavour. It’s widely available and works as a natural binding agent, ensuring that your gravy has a consistent texture.
To use gram flour, roast it lightly in a dry pan until it turns golden brown. This step removes any raw taste and enhances its flavour. Gradually add the roasted gram flour to your gravy while stirring continuously. Gram flour is particularly effective in dishes like kadhi, pakora curries, and certain regional gravies.
Image Credits: Freepik
Yoghurt
Yoghurt is a fantastic ingredient for adding thickness and tanginess to gravies. Its creamy texture and slightly sour taste complement a variety of dishes, from curries to stews. Yoghurt not only thickens the gravy but also balances the spices, giving your dish a well-rounded flavour.
To use yoghurt, whisk it thoroughly to remove any lumps before adding it to your gravy. Stir it in gradually, ensuring the gravy isn’t too hot to prevent curdling. Yoghurt works wonderfully in dishes like dahi chicken, vegetable curries, and certain regional sauces.
