Authentic Besan Gravy Recipe – Onion & Hing Flavored Indian Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Besan Gravy Recipe – Onion & Hing Flavored Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Besan Gravy. It’s one of those dishes my grandmother used to make, and the aroma always filled the house with warmth. This isn’t just a gravy; it’s a hug in a bowl! It’s incredibly versatile, easy to make, and bursting with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Besan Gravy is a staple in many Indian households for a reason. It’s quick, comforting, and pairs beautifully with everything from roti and paratha to rice and even as a dipping sauce for snacks. The combination of caramelized onions, fragrant spices, and the unique flavour of hing (asafoetida) is simply irresistible. Plus, it’s a fantastic way to use up gram flour (besan) that you might already have in your pantry.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 tablespoons cooking oil
• 1 cup gram flour (besan)
• 2 medium onions, sliced
• ¼ cup spring onions, chopped
• 2 small green chilies, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 pinch asafetida (hing)
• To taste salt
• ½ teaspoon turmeric powder
• 1 ½ teaspoons red chili powder
• 2 teaspoons coriander powder
• 3 + 1 cups boiling hot water
• Cilantro leaves (for garnishing)
• Spring onions (for garnishing)
• Lemon wedges (optional, for serving)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Besan (Gram Flour): Types & Quality
There are different types of besan available. For this recipe, I recommend using a good quality, finely ground besan for the smoothest gravy. You can find it at most Indian grocery stores.

Onions: Choosing the Right Variety
I prefer using red onions for their slightly sweeter flavour, but yellow onions work just as well. The key is to slice them evenly so they cook at the same rate.

The Significance of Hing (Asafetida)
Hing is a powerhouse of flavour! It adds a unique umami depth to the gravy. A little goes a long way, so don’t overdo it. If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Spice Level Customization: Red Chili Powder Options
I use Kashmiri red chili powder for colour and mild heat. If you like it spicier, you can use a hotter variety like Byadagi or a blend.

Oil Selection: Traditional vs. Modern Choices
Traditionally, this gravy is made with mustard oil, which adds a lovely pungent flavour. However, you can use any neutral cooking oil like vegetable or canola oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them crackle – it’s a good sign! This usually takes about 30 seconds.
2. Now, add the cumin seeds and hing. Let them sizzle for another few seconds until fragrant.
3. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes about 3-4 minutes, so be patient! Don’t rush this step, as the caramelized onions are the base of the flavour.
4. Stir in the chopped spring onions and green chilies. Sauté for another 3 minutes until slightly softened.
5. Add the gram flour and roast it with the onions for 3-4 minutes, stirring constantly to prevent burning. This is important! Burnt besan will ruin the flavour.
6. Add the coriander powder, red chili powder, and salt. Mix well to ensure all the spices are evenly distributed.
7. Gradually pour in 3 cups of boiling hot water while stirring continuously. This prevents lumps from forming. Keep stirring!
8. Once the mixture thickens slightly, add the turmeric powder and another 1 cup of boiling water. Continue stirring.
9. Reduce the heat to medium-low, cover the pan, and simmer for 7-8 minutes, stirring occasionally. This allows the flavours to meld together.
10. Remove the lid, stir well, and turn off the heat.
11. Transfer the gravy to a serving bowl, garnish generously with cilantro and spring onions. Serve hot with your favourite Indian bread or rice. A squeeze of lemon juice adds a lovely brightness!

Expert Tips

Here are a few tricks I’ve learned over the years:

Preventing Lumps in the Gravy
The key is to add the boiling water gradually and stir constantly. If lumps do form, you can use a whisk to break them up.

Achieving the Perfect Consistency
If the gravy is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes uncovered.

Roasting Besan for Enhanced Flavor
Roasting the besan really brings out its nutty flavour. Don’t skip this step!

Using Fresh vs. Ground Spices
While ground spices are convenient, using freshly ground spices will always elevate the flavour.

Variations

Let’s get creative!

Vegan Besan Gravy
This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.

Gluten-Free Considerations
Besan is naturally gluten-free, making this a great option for those with gluten sensitivities.

Spice Level Adjustment: Mild to Spicy
Adjust the amount of red chili powder to your liking. Start with less and add more as needed.

Regional Variations: Punjabi vs. Rajasthani Style
Punjabi versions often include a touch of ginger-garlic paste, while Rajasthani versions might incorporate dried mango powder (amchur) for a tangy flavour.

Festival Adaptations: Navratri-Friendly Version
During Navratri, you can skip the onions and garlic for a vrat (fasting) friendly version.

Serving Suggestions

This Besan Gravy is incredibly versatile. Here are a few ideas:

• Serve with roti, paratha, or naan.
• Enjoy with steamed rice.
• Use as a dipping sauce for pakoras or samosas.
• Pair with a side of dal for a complete meal.

Storage Instructions

Leftover Besan Gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to serve Besan Gravy?
It’s fantastic with roti or paratha, but honestly, I’ve been known to eat it straight from the bowl with a spoon!

Can I make Besan Gravy ahead of time?
Yes, you can! It actually tastes even better the next day as the flavours develop.

What can I substitute for Hing (Asafetida)?
If you can’t find hing, you can omit it, but it will affect the flavour. A tiny pinch of garlic powder can offer a similar, though not identical, flavour profile.

How do I adjust the thickness of the gravy?
Add more hot water to thin it out, or simmer uncovered to thicken it.

Is Besan Gravy suitable for those with nut allergies?
Yes, besan is derived from chickpeas, which are legumes, not nuts. However, always check the packaging to ensure it hasn’t been processed in a facility that also handles nuts.

Can I freeze leftover Besan Gravy?
Yes, you can freeze it for up to 2 months. Thaw completely before reheating.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings as much comfort and joy to your table as it does to mine. Happy cooking!