Brown gravy/sauce
This is another very importantly used gravy in Indian cuisine . The main purpose of this gravy is to give a binding base to the curries where richness is not required and simultaneously the curry look is also required like as egg curry. It is very simple to make and utterly useful .
Onion 1 kg/ tomato 1.2 kg/ oil 100 ml/ ginger garlic paste 30 gm
red chili powder 10 gm/ turmeric powder 5 gm/coriander powder15 gm / salt 15 gm/ garam masala powder 10 gm
Onions is sauteed in oil till it starts browning and then ginger garlic paste is added. once it satrts sticking to the base , add tomatoes with powdered spices and salt . saute well till oil appears on top and the tomatoes are cooked .
Now blitze the sauce and bring it back to the sauce pan and simmer further.
We may add water if required to avoid sticking or over thick gravy .
Now the colour of pureed gravy will satrt changing from orangish colour to brownish . Simmer for 5 more minutes till a red oil start oozing from the gravy and it gives a granular appearance to the gravy.
Keep aside.
This gravy is generally used to make basic curries like chicken curry or egg curry where the key ingredient is sauteed in oil and further simmered in this basic sauce till cooked Or it can be used in proportional quantities with other basic sauces to create delicacies like matar paneer. Here primarily brown gravy and a dash of white gravy gives a required taste of matar paneer .
Indian Zaiqa 