How To Make An All-In-One Gravy: Fit For All Kinds Of Indian Curries


On the days you are pressed for time and are having a hard time managing everything, cooking even a 2-course meal feels like an impossible task. You may even find yourself wishing for some magic trick, but we’ve got no way out of days like these than to cook that dreaded meal. However, there are some smart things you can do to make those days much easier and bearable. One of them being meal prepping, meaning you prepare for the meal much earlier than the time you start cooking. So, keeping your struggles in mind we bring for you an excellent recipe for an all-in-one-gravy which will half the time you spent in the kitchen and will also last you weeks.


A good and thick gravy can liven up any meal

Now tell us, when preparing a curry don’t you wish you could just add everything in the pan and forget abbot it? Well with this all-purpose gravy you can do just that. Just chop some of your vegetables, add this thick delicious gravy and you’ll be all done in a matter of minutes. The versatility of this gravy will help you make almost any curry from chicken to aloo, mixed veg or matar paneer, you name it and we’ve got it covered. All you need to do is at the beginning of the week, prepare a large amount of this all-in-one-gravy and store it in an air-tight container in the fridge and forget about all the hours spent in the kitchen, till the gravy lasts. Read the detailed recipe for the gravy here:


  • 1 kg tomato
  • ½ kg onions
  • ½ cup chopped garlic
  • ½ cup chopped ginger
  • 2tbspn red chilli powder
  • 2tspn haldi powder
  • 2tbspn garam masala
  • 2tbspn jeera powder
  • 2tbspn dhaniya powder
  • 1tbspn black pepper powder
  • 1tbspn kasuri methi (Optional)
  • Salt as required


  1. Chop onions and cut tomatoes into small cubes
  2. In a pan heat oil.
  3. Add ginger garlic and sauté until raw smell is gone
  4. Add onions and all the dry masala and cook until mixed together
  5. Add tomatoes and let cook until soft and mushy. In the end add salt and kasuri methi if you are using it.
  6. Cook this masala until everything has been mixed properly and it starts leaving oil in the sides.
  7. Take off the heat; let it cool properly before pouring them in airtight containers.
  8. You can store this for 5-7 days.

Now that you’ve prepared the gravy, you must be thinking what can you make with it? Well like we said, the options are aplenty.

1. Matar paneer

Slightly fry paneer chunks and keep them aside, in a pan heat some oil and add a cup of this gravy. Add the paneer chunks, matar and adjust salt. A drizzle of some cream and your rich matar paneer is ready to be served.


A simple plate of matar paneer is enough to make any foodie happy

2. Chicken curry

Marinate chicken with curd and some masala. Fry until golden brown and add in the all-in-one gravy. Just add some chicken masala in the end and coriander to garnish and your restaurant style chicken curry is ready to be served.

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3. Mixed vegetable

Got a lot of vegetable lying around the house? Chop all the variety you got and slightly sauté them for a couple of minutes, add some scoops of this gravy and make a thick dry mixed vegetable, pair it with soft fluffy rotis for a perfect dinner.

4. Rassele aloo

Boil potatoes and cut them in cubes, slightly sauté them and keep them aside. In a pan heat oil and mix the gravy, add water according to your liking and drop the boiled potatoes to this. Mash a couple of potatoes for a perfect aloo ki sabji for your breakfast puri

gtbseulA delicious thick aloo ki sabji pairs best with hot puri in breakfast

5. Lauki kofta curry

Grate lauki and mix with besan and other dry masalas and make flat koftas out of this batter. Heat the gravy and dip the koftas in it, garnish with coriander and a simple yet delicious curry is ready for when the guests arrive.

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You see how easy using this all-in-one gravy is? Try it today and let us know what are making with it in the comments below?

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