8 types of gravies for vegetarian curries and how to make them

For vegetarians, there are two types of sabzi: sukhi (dry) or geeli (gravy). In the latter, the main ingredient is cooked in a thick, flavorful liquid known as gravy, and such sabzis are commonly classified as curries. They provide the moisture and richness that balance dry ingredients, ensuring the dish is not only tasty but also easy to pair with rice, roti, or paratha. The gravies are packed with nutrition with spices like turmeric, cumin, and coriander that aid digestion, along with tomatoes, onions, nuts, or yogurt that add vitamins, minerals, and protein. And there are many types of gravies, which are used for different vegetables. They also act as a canvas for regional diversity: a coconut-based gravy from the South, a mustard-turmeric one from the East, or a cashew-cream base from the North. In a nutshell, gravies act as a bridge that enhances and elevates the taste of everyday vegetables. Here’s a look at different types of gravies, how to prepare them, and the best vegetables to pair with each.

Ingredients: Onions, tomatoes, ginger, garlic, green chili, cumin, turmeric, coriander powder, garam masala.
How to make it: This is one of the most famous and widely used gravy and to make it, heat oil, add cumin seeds and chopped onions. Sauté till golden brown, then add ginger–garlic paste. Add chopped tomatoes, cook till soft. Add powdered spices and cook until oil separates.
Used for: This gravy is mostly used for aloo curry, bhindi masala, chole, rajma, lobia, white matar and even mushroom.

Ingredients: Tomatoes, butter, fresh cream, cashews, ginger–garlic, green chili, kasuri methi.
How to make it: To make this popular gravy, you need to blanch tomatoes and cashews, blend into smooth paste. Heat butter in a pan or kadhai, add ginger–garlic paste and tomato-cashew puree. Cook with salt, chili powder, and kasuri methi until oil separates and then finish with cream.
Used for: It is mostly used for paneer butter masala, dal makhani, mushroom matar, or methi malai matar.

Ingredients: Cashews/almonds, onion, yogurt/cream, ginger, cardamom, bay leaf, white pepper.
How to make it: Boil onion and cashews together, then blend smooth. Now, heat oil, ghee, or butter and add bay leaf and cardamom, then cashew-onion paste. Cook gently with yogurt/cream, salt, and mild spices.
Used for: It is best used for shahi paneer, malai kofta, or the famous navratan korma.

Ingredients: Whisked curd, gram flour (optional), mustard seeds, curry leaves, turmeric, chili powder.
How to make it: Whisk curd with a little besan and set it aside. The use of besan helps prevent curdling. Now, heat mustard oil, add mustard seeds, curry leaves, and dry spices. Add curd mixture, stir continuously till it thickens.
Used for: It is mostly used for kadhi pakora, dahi baingan, dahi karela, or Rajasthani gatte ki sabzi.

Ingredients: Fresh/dry coconut, curry leaves, mustard seeds, tamarind, roasted spices like coriander, cumin, dry red chili
How to make it: Roast coconut with spices and then grind into a paste. Now, heat coconut oil in a pan and add mustard seeds, curry leaves, and the paste. Add tamarind extract and simmer until flavors blend well.
Used for: It is mostly used for vegetable kurma, avial, or all types of South Indian stews and kormas.

Ingredients: Spinach, onion, tomato, garlic, green chili, cumin.
How to make it: Blanch spinach, cool, and blend into smooth puree. Heat oil in a pan, add cumin, garlic, onion, and tomatoes. Add spinach puree and spices, simmer until creamy or oil leaves the sides of the pan.
Used for: It is perfect for palak paneer, saag aloo, or hara chana curry.

Ingredients: Gram flour, garlic, onion, turmeric, chili powder, coriander powder, and yogurt
How to make it: Dry roast gram flour till nutty aroma comes. Heat mustard oil and sauté onion and garlic, then add roasted besan. Add water/curd gradually while whisking to avoid lumps. Bring it to a boil to get the thicker consistency.
Used for: It is mostly used for Rajasthani gatte ki sabzi or besan papra ki sabzi.

Ingredients: Mustard seeds, green chillies, turmeric powder, mustard oil, kalonji seeds, onion, tomato, and salt
How to make it: First of all soak mustard seeds and green chilies in warm water for 15–20 minutes. Grind into a smooth paste with a little water. Heat oil in a pan and add kalonji seeds. Next, add the mustard–chili paste and cook on low heat for 2–3 minutes. If using tomatoes, add and cook till soft. Add water for a thin curry or keep thicker for coating vegetables. Cook gently till the raw taste of mustard disappears.
Used for: This gravy is perfect for vegetables like pumpkin, raw banana, brinjal, or potato.
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