Method:

Gravy, as already stated, can be made in a variety of ways, the basic difference being in the nature of the spices added and the manner in which the spices are added. The gravy in a curry is prepared by the use of certain thickening agents such as onion, ginger, garlic coconut, poppy seeds, coriander seeds, almonds, curd and tomatoes. They not only serve as thickening but also as a flavouring agents. In order to make the curry into a thick mixture it is necessary during the process of cooking to reduce them into a puree. Therefore onions are cut finely or grated, or passed through agrater ginger, garlic, coconut etc. are around into a paste, while curd used is always beaten, and the tomatoes are either pureed or mashed before use.

The flavours of poppy seeds, coriander seeds, coconut and almonds can be enhanced by roasting lightly on a hot griddly before grinding them into a paste, while the flavour of ginger & garlic becomes stronger if the juice is extracted and separately added to a curry rather than if it is ground along with other ingredients.

The above mentioned are some of the basic priciple which explain the different steps in the preparation of a curry. As for example in the preparation of mutton curry, onion is usually grated and fried till it is browned. Merely frying it lightly will not be sufficient as the onions has to be reduced ultimately to a puree.

This fried onion, ginger & garlic puree (paste) can be fried and kept in the frig. And can be used as and when required.