7 Expert Tricks to Make Restaurant-Style Veggie Gravy at Home

Start by sautéing onions, garlic, ginger, and other vegetables until golden brown. This caramelisation enhances the depth of flavour

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Blend soaked cashews into a paste or add a splash of heavy cream to give your gravy a rich, silky texture and subtle sweetness

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Use fresh or canned tomato purée cooked until the oil separates. This adds a vibrant colour and tanginess similar to restaurant gravies

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Combine spices like cumin, coriander, turmeric, and garam masala in balanced proportions. Toasting the spices lightly before adding them to the gravy boosts their aroma

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Let the gravy simmer on low heat for an extended period. This helps meld the flavours together and gives the gravy a rich, developed taste

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Crush and add a pinch of kasuri methi at the end for an authentic restaurant-style aroma and a touch of bitterness that balances the flavours

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Swirl in a dollop of butter or a spoonful of ghee at the end for that signature restaurant richness and sheen

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

7 Expert Tricks to Make Restaurant-Style Veggie Gravy at Home

Start by sautéing onions, garlic, ginger, and other vegetables until golden brown. This caramelisation enhances the depth of flavour

Blend soaked cashews into a paste or add a splash of heavy cream to give your gravy a rich, silky texture and subtle sweetness

Use fresh or canned tomato purée cooked until the oil separates. This adds a vibrant colour and tanginess similar to restaurant gravies

Combine spices like cumin, coriander, turmeric, and garam masala in balanced proportions. Toasting the spices lightly before adding them to the gravy boosts their aroma

Let the gravy simmer on low heat for an extended period. This helps meld the flavours together and gives the gravy a rich, developed taste

Crush and add a pinch of kasuri methi at the end for an authentic restaurant-style aroma and a touch of bitterness that balances the flavours

Swirl in a dollop of butter or a spoonful of ghee at the end for that signature restaurant richness and sheen

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