Making gravy is at least an artwork. It might look like a straightforward factor to prepare dinner, however our fellow cooks would know that it certainly requires observe. Most Indian gravies have a thick texture, and reaching this consistency will not be the simplest factor to do. Cream is mostly used to perform this function. However, what do you do in a state of affairs while you’ve run out of cream or don’t want to add it to your gravy as a result of its high-fat content material? How can one obtain that restaurant-style consistency with out including cream? There are so many different on a regular basis components that work as exceptional thickening brokers like cream. Check them out beneath:
Also Read: 5 Tomato Gravies For Quick And Easy Cooking
Here Are 5 Thickening Agents For Making Restaurant-Style Gravies:
1. Maida
Maida (all-purpose flour) works as a superb thickening agent for Indian gravies. To use it, you should combine it in some water first earlier than including it to your gravy whereas it is cooking. This manner, there can be no lumps in it, and it will end up tremendous clean and creamy, similar to a restaurant one. You can add maida to dishes which have a tomato base and even one thing like a vegetable korma.
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2. Cashew Nuts
Cashew nuts have the ability to make gravies tremendous wealthy and creamy. Grind the cashew nuts in a mixer grinder together with some water to make a clean paste. Now merely add it to the gravy whereas it is cooking. The richness it provides to the meals will make you drool proper from the primary chew. Since cashew nut paste is extra on the sweeter aspect, it helps stability out the spiciness. Add it to dishes similar to methi malai matar and dum aloo.
3. Magaj Seeds
Did you realize you could possibly use magaj (watermelon) seeds to thicken your gravies? As stunning because it sounds, seed pastes are actually fairly helpful when attempting to attain that restaurant-style thick gravy. Soak the seeds in scorching water for some time, after which mix them within the grinder. You may have so as to add some water to assist obtain a paste consistency. It additionally imparts a definite flavour to the dishes and might be added to nearly all gravies.
4. Besan
Another nice strategy to thicken your gravy is by including besan (gram flour) to it. All it’s important to do is solely roast the besan in a pan after which add it to your gravy. Make positive that the besan is effectively roasted, or else your gravy could have a uncooked odor to it. Adding besan to your gravy will give it an ideal, thick texture. If required, you may as well dilute the besan somewhat earlier than including it.
Also Read: Watch: How To Make No-Onion, No-Garlic Gravy For All Indian Curries
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5. Yoghurt
Yoghurt is one other dependable ingredient for thickening gravies. To use it, ensure that the yoghurt will not be too chilly, as including it on to a scorching gravy may end up in curdling. So, first, all the time take out some gravy individually, combine it with yoghurt, after which add it to the gravy. This manner there can be no lumps in it. You can add yoghurt to butter rooster, tikka masala, and even rooster korma.
Now that you realize about these thickening brokers, use them correctly and remodel your home made gravies into restaurant-style ones.
Source: meals.ndtv.com