Learn different ways to thicken gravy

- Small but important things

Garlic and onions are often needed to thicken the gravy in the sauce. But gravy can be thickened even without these foods.

* Condensed yogurt can be used to thicken vegetable gravy.

* Peanut paste with tomato gravy can be used as gravy.

* Almond paste also thickens gravy.

* Cashews are used to thicken vegetable gravy in restaurants.

Flour or almonds can be mixed with tomato gravy to thicken the vegetable juice. However, lightly fry the flour or almonds.

* Mix flour or mutton in oil in lightly fried tomato gravy. Use in this gravy vegetable.

* Putting galaka in gravy instead of onion and garlic also thickens the puree.

* To make the vegetable gravy tasty, fry two teaspoons of chickpea flour in water and put it in the vegetable to thicken the puree.

* Dry bread is crushed in a bowl and put in vegetables to thicken gravy

* Putting boiled potatoes in mashed vegetables thickens the puree.

* Tomato puree can also be used to thicken gravy. Carrots or radishes can be mixed with puree.

* Dissolve arrowroot in water. Stir well so that no lumps remain. Pour this mixture into the vegetable juice.

* Bowl of crushed coconut, steeped poppy seeds, ginger, green chillies, cashews or peeled tomatoes dipped in hot water thickens the gravy.

* Adding curd, red chilli powder, turmeric, cumin, crushed or finely chopped ginger-chilli to ghee with cumin, asafoetida will thicken the gravy and enhance the taste of the vegetable.

* Tomato, red chilli, cumin, half aniseed, turmeric, cream or cream, kasuri fenugreek, toasted powdered gravy thickens and enhances the taste of vegetables.

* Add cashew nuts, fennel, green cardamom, cloves and milk to the steeped poppy seeds to thicken the gravy. In a bowl, add ghee, cumin and cinnamon, add this paste and boil a little milk. This will enhance the taste of gravy, cheese, pea, fenugreek, cream or kofta.

* To make white thick gravy, take cashew nuts, watermelon seeds, steeped poppy seeds, milk, water, a teaspoon of ghee, cumin, cinnamon, green cardamom, cloves, white chilli, fennel, amchoor and salt.

* Mix cashew and watermelon seeds in boiled water and add poppy seeds steeped in milk to heat the milk. After a while, take a bowl of all this. Heat ghee in a pan and add cumin, cardamom, cloves, cinnamon and paste. Add milk or water to boil. Stir in the gravy so that no lumps form in it. The kofta and corn peas look delicious in this gravy.

- Meenakshi