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Article Title : How to Make Perfect gravy
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Article Submit By : Bj.
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Article Description : In Pakistani cooking the method of making gravy is entirely different from other cuisine of the world. Instead of flour; onion, garlic and tomatoes are used to make gravy, called ??masala.??

There are many different methods to prepare Masala. here you are talking about masala and later it becomes bhuna gosht?

Combine meat pieces, finely chopped onions, chopped garlic, salt, chili powder, ground coriander, turmeric and water in a heavy skillet, cook for 15 to 20 minutes or until meat is half cooked. The process can be speeded up in a pressure cooker. Follow the manufacturer?s instruction for timing; it takes about 5-7 minutes in pressure cooker, depending upon the quality of the meat.

When the meat is half cooked, add tomatoes and ginger and cook for 5-8 minutes, mashing tomatoes with the back of the spoon.

Now add oil and stirring constantly fry for about 5-8 minutes until oil separates from gravy and the gravy starts sticking to the bottom of the skillet. Add 2-3 tablespoons of water to prevent from sticking, and keep frying until almost all the oil has separated from gravy and again gravy start sticking to the bottom of the skillet. Once more add 3-4 tablespoons of water and fry the mixture again, until the gravy start sticking to the bottom of the pan. Now the meat has reaches the bhuna stage and the meat mixture is called Bhuna Gosht.

To cook "vegetables with meat" or "lentil with meat" simply add vegetable or lentil to meat mixture (bhuna gosht). Usually raw vegetable or lentil along with water is added to meat mixture and cook until tender.

The cooking time depends upon the kind of vegetable or lentil. Some vegetables take less time, such as okra, zucchini, marrow and peas etc.

Some vegetables and lentils are hard and take time to be cooked. Soak the lentils or beans for several hours and slightly boil them before adding them to meat mixture. Vegetables such as spinach should be boiled before adding to the meat mixture (Bhuna gosht).

Vegetable or lentils can be cooked in the gravy instead of boiling. Take out the meat pieces from the gravy, cover and keep aside. Add vegetable or lentil to gravy, when it is almost cooked, add meat pieces, and cook for few more minutes.

There is another method for frying (bhuna) in which onions and garlic-ginger paste are fried to a golden color, then spices and tomato are added the fried onion mixture. This is also an excellent method and has different taste than the method described above. This method needs a bit more practice and judgment. In this method onions, garlic and spices are fried in oil so there are more chances of burning.

For this method, heat oil over medium heat until hot but not smoking, add chopped onions and while stirring fry the onions to a light brown color, add ground or crushed garlic and ginger and stir frequently, fry until the mixture turns a bit more darker, add spices such as chili powder, turmeric powder and salt, stir once or twice. Add 2-3 tablespoon of water and keep frying and stirring for couple of minutes. At this stage you should constantly watch and stir the mixture to prevent it from burning. Add little water if it sticks to the bottom.

Now add chopped tomatoes and keep frying until the tomatoes are reduce to pulp, mashing the tomatoes against the sides of the skillet. This is called bhuna masala. At this stage, add meat, vegetable or lentil, stir fry for few minutes, add water and cook over medium or low heat until it is tender.

Meat, (lamb or chicken pieces) can be added to bhuna masala at different stages and will give a bit different taste. Fry chopped onion to golden color, add meat along with chopped or ground ginger and garlic and stir fry until meat turn brown and there is no raw garlic smell. It will take about 5-8 minutes. Add chopped tomato, plain whipped yogurt or both to meat mixture. While stirring, cook until the tomatoes are reduced to pulp and water from yogurt has evaporated and oil separates from gravy. Now vegetable or lentils can be added to meat mixture (bhuna gosht), and cook in the same manner described above.

Please visit the following recipes for Bhuna Gosht and Bhuna Chicken .
Article Date : 02nd Aug, 03

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