Restaurant-style rich gravy without onion or garlic: Master this simple 5-ingredient recipe

Think you need onion and garlic for a rich gravy? Discover how to create thick, delicious curries using tomatoes, cashews, and curd.

In Indian kitchens, onions and garlic are traditionally considered the foundation for adding texture and flavor to most dishes. Many home cooks struggle with the idea of preparing meals without them, fearing the sauce will lack depth or density. However, it is entirely possible to craft a thick, restaurant-quality gravy without these ingredients, making it an excellent option for satvik meals, Jain cuisine, or during religious fasting periods.

Essential Ingredients for the Gravy
To prepare a rich and flavorful gravy, you will need these five key elements:

• Tomatoes and cashews
• Curd (yogurt)
• Ginger (grated)
• Ghee or cooking oil
• Spices (cumin, turmeric, red chili powder, coriander powder, garam masala, kasuri methi)
• Optional: Fresh cream

Step-by-Step Preparation
Begin by boiling the tomatoes and cashews in water for 5 to 7 minutes. Once they have cooled down, transfer them into a mixer and grind until you achieve a smooth, consistent paste. Next, heat ghee or oil in a pan and add cumin seeds to temper. Once the cumin splutters, add the grated ginger and sauté for a few seconds. Now, pour in the prepared tomato-cashew paste and cook it thoroughly for about 5 to 7 minutes.

Once the masala begins to separate from the oil, incorporate the turmeric, red chili powder, coriander powder, and salt. When adding the curd, it is crucial to stir continuously to prevent it from curdling. Finally, sprinkle in the garam masala and kasuri methi. If you desire an extra level of richness, fold in a tablespoon of fresh cream. Allow the mixture to simmer for another 2 minutes, and your delicious gravy is ready to use.

Versatile Culinary Applications
This versatile base is perfect for a variety of dishes including Shahi Paneer, Matar Paneer, Malai Kofta, Mixed Vegetables, Navratan Korma, Mushroom Curry, Aloo-Tamatar, and Soya Chaap. To elevate the texture further, you can incorporate almonds or melon seeds along with the cashews. This gravy can be stored in an airtight container inside the refrigerator for up to 3 to 4 days. Having it pre-prepared allows you to assemble a delicious satvik meal in just a few minutes whenever needed.

What this means for you
General Advice: By utilizing this gravy base, you can transform everyday vegetables into restaurant-style meals, ensuring your satvik diet remains flavorful even without onion and garlic.

Questions & Answers

1. Can gravy be thick without using onion and garlic?
Yes, using a paste of tomatoes and cashews creates a sufficiently thick and rich consistency for the gravy.

2. How long can this gravy be stored?
You can store this gravy in an airtight container in the refrigerator for up to 3 to 4 days.

3. What can be added to make the gravy richer?
You can add almonds or melon seeds along with the cashews, and finish with a bit of fresh cream.

4. What should be kept in mind after adding curd?
You must stir the gravy continuously while adding curd to ensure it does not curdle and the mixture remains smooth.

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