Making gravy is at least an artwork. It could seem to be a straightforward factor to prepare dinner, however our fellow cooks would know that it certainly requires follow. Most Indian gravies have a thick texture, and attaining this consistency just isn’t the simplest factor to do. Cream is mostly used to perform this goal. However, what do you do in a state of affairs whenever you’ve run out of cream or don’t want to add it to your gravy because of its high-fat content material? How can one obtain that restaurant-style consistency with out including cream? There are so many different on a regular basis substances that work as outstanding thickening brokers like cream. Check them out beneath:
Also Read: 5 Tomato Gravies For Quick And Easy Cooking

Here Are 5 Thickening Agents For Making Restaurant-Style Gravies:

1. Maida

Maida (all-purpose flour) works as a wonderful thickening agent for Indian gravies. To use it, you have to combine it in some water first earlier than including it to your gravy whereas it is cooking. This manner, there shall be no lumps in it, and it will end up tremendous easy and creamy, identical to a restaurant one. You can add maida to dishes which have a tomato base and even one thing like a vegetable korma.

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2. Cashew Nuts

Cashew nuts have the facility to make gravies tremendous wealthy and creamy. Grind the cashew nuts in a mixer grinder together with some water to make a easy paste. Now merely add it to the gravy whereas it is cooking. The richness it provides to the meals will make you drool proper from the primary chunk. Since cashew nut paste is extra on the sweeter aspect, it helps stability out the spiciness. Add it to dishes comparable to methi malai matar and dum aloo.

3. Magaj Seeds

Did you understand you would use magaj (watermelon) seeds to thicken your gravies? As stunning because it sounds, seed pastes are in actual fact fairly helpful when making an attempt to realize that restaurant-style thick gravy. Soak the seeds in sizzling water for some time, after which mix them within the grinder. You might have so as to add some water to assist obtain a paste consistency. It additionally imparts a definite flavour to the dishes and could be added to nearly all gravies.

4. Besan

Another nice solution to thicken your gravy is by including besan (gram flour) to it. All it’s important to do is solely roast the besan in a pan after which add it to your gravy. Make certain that the besan is nicely roasted, or else your gravy can have a uncooked scent to it. Adding besan to your gravy will give it an ideal, thick texture. If required, you too can dilute the besan somewhat earlier than including it.
Also Read: Watch: How To Make No-Onion, No-Garlic Gravy For All Indian Curries

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5. Yoghurt

Yoghurt is one other dependable ingredient for thickening gravies. To use it, ensure that the yoghurt just isn’t too chilly, as including it on to a sizzling gravy may end up in curdling. So, first, at all times take out some gravy individually, combine it with yoghurt, after which add it to the gravy. This manner there shall be no lumps in it. You can add yoghurt to butter rooster, tikka masala, and even rooster korma.

Now that you understand about these thickening brokers, use them properly and rework your do-it-yourself gravies into restaurant-style ones.