How to make Restaurant Style Gravy -

A typical restaurant gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Oil (ऑइल), Onion (प्याज़ )

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Kothamalli Thuvayal Apricot And Orange Marmalade Vadu Mango Papaya Ke Launj

Restaurant Style Gravy

Restaurant Style Gravy Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Restaurant Style Gravy Recipe

  • Oil 1/4 cup

  • Onion 1 large

  • Black cardamom 1

  • Cinnamon 3 stick

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Ginger paste 2 teaspoon

  • Garlic paste 2 teaspoon

  • Cashewnuts broken soaked 2/3 cup

  • Melon seeds (magaz) soaked 1/3 cup

  • Turmeric powder 1/2 teaspoon

  • Tomato puree 1/3 cup

  • Green chilli paste 2 teaspoon

  • Coriander powder 2 teaspoon

  • Khoya/mawa 1/3 cup

  • Salt to taste

  • Green cardamom powder 1/2 teaspoon

  • Rose water 2 teaspoon

  • Yogurt 1/4 cup

  • Fresh cream 1/4 cup


Step 1

Heat oil in a deep non-stick pan. Chop onion.

Step 2

Add black cardamom, cinnamon and shahi jeera to the pan and sauté till fragrant. Add onion and sauté till lightly browned.

Step 3

Add ginger paste and garlic paste and sauté for 1-2 minutes.Grind cashewnuts and melon seeds with ½ cup water to a fine paste.

Step 4

Add 1 cup water, turmeric powder and tomato puree to the onion and mix well. Continue to sauté.

Step 5

Add green chilli paste and mix well. Add coriander powder and mix well. Add khoya and mix well.

Step 6

Add cashewnut-melon seed paste and ¼ cup water, mix again, cover and cook for 2 minutes.

Step 7

Add salt, green cardamom powder, kewda water, rose water and ½ cup water. Mix well and cover and cook for 2 minutes.

Step 8

Add yogurt and cream and mix well.  Serve with koftas or paneer or potatoes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.