How to batch prep gravies for Indian thali meals?

Question

How do you batch prep gravies for Indian thali meals? Get the technique for making versatile curry bases that you can use for multiple dishes all week.

Answer 1

Batch prepping gravies for Indian thalis involves making large quantities of base gravies like tomato-onion or cashew-based gravies, then customizing them with spices and vegetables as needed for different dishes. This saves time and ensures consistency.

Detailed Explanation:

Batch prepping gravies is a fantastic way to streamline your Indian thali preparation. Here's a step-by-step guide:

1. Choose Your Base Gravies: Select 2-3 versatile base gravies. Popular choices include:
   • Tomato-Onion Gravy: A fundamental base for many North Indian dishes. Sauté onions, ginger, and garlic, then add chopped tomatoes and spices like turmeric, chili powder, and coriander powder. Cook until the tomatoes soften and the mixture thickens. Blend until smooth.
   • Cashew Gravy: Provides richness and creaminess. Soak cashews in warm water for at least 30 minutes. Grind them into a smooth paste. This paste can be added to other gravies or used as a base itself.
   • Onion-Ginger-Garlic Gravy: A simple base made by sautéing finely chopped onions, ginger, and garlic until golden brown. This can be used as a starting point for many vegetable and lentil dishes.
2. Prepare Large Batches: Make large quantities of each base gravy. Remember to adjust the spice levels to be relatively mild, as you'll be adding more spices later.
3. Cool and Store: Allow the gravies to cool completely. Divide them into airtight containers or freezer bags.
4. Refrigerate or Freeze: Store in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
5. Customize for Different Dishes: When preparing your thali, thaw or take out the required amount of base gravy. Sauté additional spices (like garam masala, cumin, or mustard seeds), add vegetables, lentils, or paneer, and simmer until cooked through. Adjust the seasoning to taste. For example, you can turn the tomato-onion gravy into a matar paneer gravy by adding peas and paneer, or a chana masala by adding chickpeas and amchur powder.

Pro Tip:

Label your containers clearly with the date and type of gravy. This will prevent confusion and ensure you use the oldest batches first. Consider using different colored lids or stickers for each type of gravy for quick identification.