How do I make a rich, brown gravy for a dish like a korma or mutton curry without relying on food coloring?

Question

How do I make a rich, brown gravy for a korma without using food coloring? Discover the techniques of caramelization that create natural color.

Answer 1

Achieve a rich, brown gravy by deeply caramelizing onions, using browned butter or ghee, incorporating tomato paste, and adding a touch of dark soy sauce or Worcestershire sauce for depth of color and flavor.

Detailed Explanation:

Creating a beautiful, brown gravy without artificial coloring is all about building layers of flavor and color through natural ingredients and proper cooking techniques. Here's a step-by-step guide:

1. Caramelize Onions: This is the most crucial step. Start with a generous amount of finely chopped onions. Cook them in oil or ghee over medium-low heat, stirring frequently. The goal is to slowly caramelize them until they are a deep, rich brown color. This process can take 30-45 minutes, but the color and flavor payoff are immense. Don't rush it!
2. Brown Your Butter or Ghee: Using browned butter or ghee (clarified butter) adds a nutty, rich flavor and contributes to the overall color. Heat the butter or ghee until it turns a light brown color and has a fragrant aroma. Be careful not to burn it.
3. Bloom Tomato Paste: Add a tablespoon or two of tomato paste to the pan after the onions are caramelized. Cook the tomato paste for a few minutes, stirring constantly, until it darkens in color and becomes fragrant. This process, called 'blooming,' intensifies the tomato flavor and adds depth to the gravy.
4. Deglaze the Pan: Pour in a splash of broth, stock, or even water to deglaze the pan, scraping up any browned bits from the bottom. These browned bits, called fond, are packed with flavor.
5. Add Spices and Other Flavorings: Incorporate your spices (such as garam masala, turmeric, cumin, coriander) and other flavorings (ginger, garlic) at this stage. Sauté them briefly to release their aromas.
6. Simmer and Reduce: Add your main liquid (broth, stock, or coconut milk for a korma) and bring the gravy to a simmer. Reduce the heat and let it simmer for at least 15-20 minutes, or longer for a thicker consistency and more concentrated flavor.
7. Enhance Color and Flavor (Optional): For an extra boost of color and flavor, add a teaspoon of dark soy sauce or Worcestershire sauce. A tiny bit of balsamic vinegar can also add depth. Be careful not to add too much, as these ingredients can be quite strong.
8. Strain (Optional): For a smoother gravy, strain it through a fine-mesh sieve after simmering. This will remove any onion pieces or spice residue.
9. Finish with Fresh Herbs: Stir in fresh herbs like cilantro or parsley just before serving to brighten the flavor.

Pro Tip:

Don't overcrowd the pan when caramelizing onions. Overcrowding will steam the onions instead of browning them. Cook them in batches if necessary to ensure they brown evenly and develop a deep, rich color.