Gravy is a sauce which is a blend of various ingredients like onions, tomatoes, ginger, garlic, spices, yoghurt, cashew paste cream, oil, butter etc. Different kinds of gravy have different ratio of these ingredients mostly smooth and sometimes coarse. Vegetables, seafood, chicken, meat and paneer are simmered along with these gravies to prepare a final dish in the restaurant.
Gravies help the Chef to prepare most of his dishes without any hassle last minute; He uses different gravies for different dishes, Veg or non-Veg. Sometime makes a blend of 2 or 3 gravies and finishes the dish. He adds spices, seasonings, cream and butter or ghee last minute to enhance the taste of the final dish.
Different kinds of gravies are:
Different types of gravies you would find in the Indian kitchen are:
Most commonly used as a filler for most of the dishes.
History of gravy making: Makhani gravy was invented in Delhi (Moti Mahal Restaurant. It used to be just fresh tomatoes, boiled, pureed and cooked to a gravy consistency with addition of spices. The whole art was how to get the right flavour of tomatoes by cutting its sourness without adding any other ingredient or base. Then came an era, when chefs started using cashew paste / charmagaj paste to tomato puree to make Makhani, which made it creamier richer and avoided any errors. Cashew and charmagaj are expensive ingredients. So all the channels or segments cannot use them. So chef /operator started using peanut paste, broken paneer, mava, Kaju kanni / other gravies like onion to blend with tomatoes and prepare Makhani sauce. That’s how, even today, there are various types of gravies that are still referred as Makhani by the restaurant, even if they look, taste differently. We have tried to customize our Knorr Gravy to suit most of the channels.
Makhani gravy is made by pulversing fresh boiled tomatoes to a puree and than cooking this puree with cashew paste, spices, Kastoori Methi and than finally finished with cream, khoya and butter.
To make onion tomato gravy you need to sauté chopped onions in oil, till they are brown, and then add ginger garlic paste spices and finally fresh tomato chopped or puree. It is cooked for a long time till all ingredients are cooked and blended and the oil comes on top. No water is added in the entire process.
Average portion size of an Indian dish is 250 gm out of which Makhani gravy is about 100 to 120 gm per dish of 250 gm. Rest would be either proteins or vegetables. Average portion size of Onion Tomato masala gravy is about 50 to 60 gm per dish of 250 gm. Rest would be either proteins or vegetables.
Making gravies is a time consuming & laborious process. It takes approximately 2 hrs to make gravy (approx 10 litres).
You need to be an Indian cook of 5 to 6 years experience with good understanding of Indian cooking and spices.
Generally the gravies are cooked in the morning shift or night shift.
Gravies are stored in large containers or Vessels (Hundis or Handies) outside at room/ ambient temperature or cooled to room temperature. In case of hotels, prepared gravies are stored in walk in refrigerator.
According to the operator, the shelf life of gravies prepared in house is 2 days and in hotels it is 2 – 3 days as they are stored in chiller. But it has to be heated repeatedly when ever needs to be used. This leads to loss of freshness & taste.
Most of the restaurants and caterers do not have large refrigerators or chilling facilities to store large quantities of cooked gravies. Hence the operator preserves it by heating it & bringing to a boil, two to three times a day. This process leads to loss of flavour, taste and discoloration.
Yes. Knorr Aromat Powder is an excellent product for making Vegetable broth and adding flavour to your Chinese, Indian and Continental dishes.
Knorr Aromat Seasoning Powder has no MSG in its formulation and can be used regularly for everyday restaurant cooking
There are five 100g pouches in every 500g Knorr Aromat Box. Use one pouch as and when required. 100g of Aromat Seasoning Powder makes approximately 5 litre of stock. And 3g of Powder is sufficient in making one portion (200g) of Fried Rice.
Aromat Powder can be used as a flavour enhancer for making Indian dishes flavourful as well. It has a well rounded flavour and does not overpower the other flavours of a dish
Gravy is a sauce which is a blend of various ingredients like onions, tomatoes, ginger, garlic, spices, yoghurt, cashew paste cream, oil, butter etcered along with these gravies to prepare a final dish in the restaurant..
Knorr Aromat Powder has no added artificial color or flavour. And has no preservatives as well.