Spice up your life with these gravies

Indian food is known for its different tastes and flavours. Every region has its dishes prepared in different gravies and styles. Here, we have listed 4 different types of gravies which add spice to your life! 

How mixer grinders can help you make Indian gravies in no time?

Whether you have a mixer grinder of 750 watts or 500 watts, you can use your mixi to blend ingredients of different types that can be used for making a wide range of Indian gravies. With our mixer grinders, you can make sumptuous gravies to go along with steamed rice, chapatis and parathas in a jiffy. Check out some recipes that you can try at home using our mixer grinders. 

1. Onion Tomato Masala Gravy

It is one of the popular, easy-to-make and delicious gravies to eat. To make this mouth-watering gravy, you will require tomatoes, onions, ginger-garlic paste, red chilli powder, salt and oil. Add chopped tomatoes in a mixer grinder and blend them until a smooth puree. Heat oil in a pan, add chopped onion and cook until translucent. Add the tomato puree and cook for some time. Add ginger-garlic paste, red chilli powder, salt and mix them well. Then add hot water to the mix and stir it until it forms a base and the gravy thickens. You can add paneer cubes to make paneer curry or add potato cubes and green peas to make aloo matar. Garnish the gravy with ginger slices and green chillies.      

2. Makhni Gravy 

Here’s how to prepare your makhni gravy. Boil the tomatoes and when boiled remove the skin and seeds. Blend the tomato in a mixer grinder. Blend cashew and khoya separately. Also, prepare ginger and garlic paste separately with the help of a mixer grinder. Now heat a thick bottom pan, add oil and once the oil is hot add chopped onions. Saute the onions, then add garlic and ginger paste. Put the tomato paste in the pan and add turmeric, red chilli powder and the butter and cook for some time. Then add cashew nut paste and khoya paste and bring to boil to finish the makhni gravy. You can adjust the sourness of the makhni by adding honey and kasoori methi. You can add mushrooms and peas to the gravy to prepare mushroom matar makhni or add malai koftas to rustle up yummy malai makhni. 

3. Rajasthani Yellow Gravy 

As the name suggests, this is a popular regional gravy from Rajasthan. Put ginger, garlic and cashew in a mixer grinder and blend into a smooth paste. Separately blend curd and besan into a fine mixture and keep aside. Heat oil, add whole garam masala, and cook well, add onions and cook till they become translucent. Now add ginger, garlic and cashew paste, turmeric, red chilli powder, cumin powder, jeera powder, salt and continue cooking. Turn off the flame and then add the curd-besan mixture, and stir well and cook on low flame until oil comes on top. Blend the gravy until it becomes smooth and strain it through a sieve.  

4. Salan Gravy 

This is a regional gravy from Hyderabad and is most commonly eaten with biryani. Put toasted sesame seeds, cashew nuts, peanuts, coconut powder and peppercorns into a mixer grinder and make it into a fine paste. Heat oil in a pan, add onion and fry until golden brown. Then add ginger-garlic paste, turmeric powder, red chilli powder and cook for a few minutes, and then add the paste. Then add water, salt and bring to boil till oil starts to separate. Add fried eggplants, banana chillies and tamarind pulp. Garnish it with red chillies, fenugreek seeds and mustard seeds. 

With Kutchina mixer grinders, you can make these gravies in a jiffy. Our mixer grinders come with a host of benefits — 5 years on the warranty on motor, 2 years warranty on product and anti-skid feet.