What are the basic Indian Gravies?

• Tomato-based gravy: This is a versatile gravy made with tomatoes as the primary ingredient. It often includes a blend of spices, such as cumin, coriander, turmeric, and red chili powder. Tomato-based gravies are commonly used in dishes like butter chicken (murgh makhani) and paneer tikka masala.
  
  
• Onion-based gravy: This is made by cooking onions until they are caramelized and then blending them into a smooth paste. It forms the base for many Indian curries and adds a rich and sweet flavor. Onion-based gravies are used in chicken curry, mutton curry, and vegetable korma.
  
  
• Cashew nut and cream gravy: This creamy and indulgent gravy is made by grinding cashew nuts into a fine paste and combining it with fresh cream. It lends a smooth and luscious texture to the dish. This type of gravy is commonly used in dishes like malai kofta and shahi paneer.
  
  
• Coconut-based gravy: Popular in coastal regions of India, this gravy is made using grated coconut, along with spices like cumin, coriander, and curry leaves. It imparts a distinct and mildly sweet flavor to the dishes. Coconut-based gravies are used in fish, prawn, and avail (a mixed vegetable curry).
  
  
• Yogurt-based gravy is prepared by whisking yogurt with spices and sometimes thickening agents like besan (gram flour). It adds a tangy and creamy element to the dishes. Yogurt-based gravies are commonly used in dishes like kadhi (gram flour and yogurt curry) and dum aloo.
  
  
• Another base gravy we normally use in our restaurant is Hariyali Gravy or Green Gravy, which is prepared from bottle gourd and spinach. This base gravy prepares Palak Paneer, Hara Bara Mutton, or Chicken.
  
  
• Also, one more base gravy is prepared on the Indian highway dhaba, and it is made using cabbage, fired onion, cashew nut, and tomatoes. The base here for all the preparations will be the same, but the dry masalas used for each dish will differ, giving a unique taste.

These are just a few examples of the basic Indian gravies, and there are numerous variations and regional specialties across India. The choice of gravy depends on the specific dish and regional culinary traditions.