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- Gravies form a significant and intense part of Indian Cooking, no matter
which part of the country you travel.
- Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match.
- Some are bland or mild, others are so spicy you could actually smoke
through!!!!
- The gravies are eaten with chappatis and rotis of all sorts, as
also with hot steamed or other rices.
- Gravies add the much needed body to the food in general and vegetables in particular. They are an inherent part of the indian kitchen for hundreds of bygone years, as also the ones to come.
- Though usual basic ingredients and spices do not change very much, the
additional ingredients and the veggies etc. used to make the base turn them
out to be very different from each other.
- Veggies and other additives like paneer must be added just when the gravy is thick enouh, and cooked further for 2-3 minutes in the gravy to simmer.
- Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible.
- Use same extra oil to finish off the gravy. Though there are innumerable ways of making the same or similar gravies, they can be broadly classified keeping their colour in mind.
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