Creamy Indian Gravy Recipe – Spiced Onion & Kasuri Methi Delight

Last Updated on 2 months by Neha Deshmukh

Creamy Indian Gravy Recipe – Spiced Onion & Kasuri Methi Delight

Introduction

Oh, this gravy! It’s honestly one of those recipes that just feels like home. I first stumbled upon a version of this when my grandmother was teaching me her classic North Indian dishes, and I’ve been tweaking it ever since. It’s incredibly versatile – perfect with roti, naan, or even as a base for a delicious curry. It’s rich, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This creamy Indian gravy is a winner for so many reasons. It’s ready in under an hour, making it perfect for weeknights. The blend of spices is warm and inviting, and the kasuri methi adds a unique, almost magical aroma. Plus, it’s a fantastic base for so many different dishes – you can add paneer, vegetables, or even meat to create a complete meal.

Ingredients

Here’s what you’ll need to create this delightful gravy:

• 2 tbsp oil
• 1 tsp cumin seeds
• ½ – 1 tsp kalonji (black onion seeds)
• 1 inch cinnamon stick
• 1 bay leaf
• 1 inch ginger, grated
• 5 cloves garlic, chopped
• 2 green chilies, slit (adjust to your spice preference!)
• 2 medium onions, sliced
• ½ – 1 tsp turmeric powder (about 2-3 grams)
• 1 tsp chili powder (about 4-5 grams)
• 1 tsp coriander powder (about 4-5 grams)
• ½ – 1 tsp cumin powder (about 2-3 grams)
• ½ – 1 tsp salt (or to taste)
• 1 cup cream / malai (about 240ml)
• 1 cup water (about 240ml)
• ½ – 1 tsp mango powder (amchur) (about 2-3 grams)
• ½ – 1 tsp garam masala (about 2-3 grams)
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this gravy:

• Kasuri Methi: Don’t skip this! It adds a beautiful, slightly bitter aroma that’s so characteristic of North Indian cuisine. Gently crush it between your palms before adding to release its flavor.
• Malai/Cream: The cream is what makes this gravy so luxurious. Traditionally, malai (the skin formed on boiled milk) is used, but heavy cream works beautifully too.
• Spice Variations: Feel free to adjust the spices to your liking. Kashmiri chili powder is fantastic for a vibrant red color with mild heat. You can also add a pinch of hing (asafoetida) for extra depth.
• Oil: I prefer using mustard oil for an authentic flavour, but any neutral oil like vegetable or canola oil works well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, kalonji, cinnamon stick, bay leaf, grated ginger, chopped garlic, and green chilies. Sauté for a minute or two until everything is fragrant – you’ll know it’s ready when the cumin seeds start to sizzle.
2. Add the sliced onions and cook for about 3 minutes, until they’re softened and starting to turn golden brown. Don’t rush this step; well-cooked onions are key to a flavorful gravy.
3. Now, reduce the heat to low. Add the turmeric powder, chili powder, coriander powder, cumin powder, and salt. Stir well to toast the spices for about 30 seconds – this really wakes up their flavors. Be careful not to burn them!
4. Pour in the cream and cook, stirring constantly, until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. It’s a sign that the cream has cooked through and the flavors have melded together.
5. Add the water and simmer for another 3 minutes, allowing the gravy to come together and reach your desired consistency. If it’s too thick, add a little more water.
6. Finally, stir in the mango powder, garam masala, crushed kasuri methi, and fresh coriander. Give it a good mix and cook for another minute. And that’s it!

Expert Tips

• Blooming the Spices: Taking the time to sauté the spices in oil is crucial. It releases their essential oils and creates a much more complex flavor.
• Don’t Overcook the Cream: Keep a close eye on the cream to prevent it from splitting. Low and slow is the way to go.
• Adjusting Consistency: If you prefer a thicker gravy, simmer for a longer time to reduce the liquid.

Variations

• Vegan Adaptation: Swap the cream for cashew cream (soaked cashews blended with water) or full-fat coconut cream for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder gravy, reduce the amount of chili powder or remove the green chilies altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This gravy is often served during special occasions and feasts. My family loves to serve it with Shahi Paneer during Diwali.

Serving Suggestions

This gravy is incredibly versatile! Here are a few ideas:

• Serve with roti or naan for a classic Indian meal.
• Add paneer (Indian cheese) or vegetables like peas, potatoes, or cauliflower for a complete curry.
• Use it as a base for meat dishes like chicken or lamb.
• A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftover 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. It also freezes well for up to 2 months.

FAQs

What is the best way to bloom the spices for maximum flavor?

Sautéing the spices in hot oil for about 30-60 seconds is key. This releases their essential oils and intensifies their flavor.

Can I make this gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. It has a unique, slightly bitter aroma that’s essential in many Indian dishes. You can find it at most Indian grocery stores or online.

What kind of cream is traditionally used in this recipe?

Traditionally, malai (the skin formed on boiled milk) is used. However, heavy cream works perfectly well and is more readily available.

Can I use a different type of oil for this recipe?

You can! While mustard oil is traditional, any neutral oil like vegetable or canola oil will work just fine.