Tag Archives: gravy

How to make Sweet Corn Gravy with just 1 tsp of oil?

The post title is more than enough to convey that this recipe uses very little oil. For all the health conscious foodies out there, this should be a blessing in disguise. Isn’t it? This is a simple Sweet corn gravy recipe that uses just 1 tsp of oil. I have used cashews and fresh cream which can be substituted with healthier options too. This mainly uses onions for the gravy part and no tomatoes. You can innovate and try your own combinations too instead of sweet corn.

Sweet corn has antioxidant activity, which helps protect the body from cancer and heart disease, and this is actually increased when corn is cooked. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. So, instead of high fat gravies to go with your pulaos or rotis, you can try this simple healthy one 🙂

You can check other gravy and curry recipes here. Also, if you like this recipe, please do share it with your friends and family. Please do leave your feedback too 🙂

Off to the recipe now.

Sweet Corn Gravy


Serves: 3

Preparation Time: 10 minutes
Cooking Time: 25 minutes


Sweet Corn – 1
Onions – 2 medium
Green Chillies – 3-4
Cashewnuts – 10
Fresh Cream – as required(optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Coriander Leaves – for garnish



1. Steam sweet corn kernels for around 5 minutes till soft. Keep aside.
2. Meanwhile, add enough water to a pan. Add chopped onions, green chillies and cashews. Cook till the onions and cashews become soft and get cooked.
3. Make a paste out of the boiled onions, chillies and cashews.
4. Heat oil in a pan. Temper cumin seeds.
5. Add the onion-cashew paste and corn kernels. Mix well.
6. Now add all the powders and mix well. Leave for 2-3 minutes.
7. Finally add salt to taste and allow the mixture to simmer for 5 minutes.
8. Add fresh cream before switching off the stove and garnish with coriander leaves.


– Cashews can be replaced with almonds.
– Low fat cream can be used or fresh cream can be completely skipped too.
– Amount of chilli powder can be varied according to the level of spiciness required.


Channa Masala/ Chole Masala – Evergreen Recipe!!

Chole Batura – mmmm…the word by itself makes me drool. That is my all time favorite combo and on the top of my order list whenever I eat out. I have grown up eating this yummy Channa Masala along with super hot pooris from mom’s kitchen. How can I forget those wonderful Sundays?? Perfect bliss to wake up late only to have these hot pooris along with yummy channa handed over to you 🙂 Mummy’s Magic can never be replaced!!! And now, it is my turn to spread this magic to my kid. Yup, this week’s special was Peas Pulao with Channa Masala.

I was literally bored of the usual lunch menu at home and wanted to try something different from the usual. That is when I suggested this to hubby and he was double ok for this. The best part was that my kid loved this absolutely and I was super happy. He ignored the main dish and wanted to munch only the chole. 

If you are from India, I am sure you would not have missed this evergreen dish and would always want to try it out. So, here I present you this wonderful dish loaded with proteins. I usually use very little oil in all my dishes and so this one is no exception. Without further delay, let me go straight to the recipe.

Channa Masala


Serves: 3

Preparation Time: 8 hours soaking time + 10 minutes
Cooking Time: 20 minutes


Channa/Chickpeas – more than 1/2 cup
Onions – 2 big
Tomatoes – 2 big
Dry Red Chillies – 4
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Amchur/ Dried Mango Powder – 1/2 tsp or more
Almonds – 10
Cashews – 10
Oil – 2-3 tsp
Cumin/Jeera – 1 tsp
Salt- to taste


1. Soak chickpeas in plenty of water overnight.
2. Drain the water and pressure cook chickpeas with salt and clean water for about 5-6 whistles.
3. Soak almonds, cashews and red chillies in hot water separately.
4. Blend the almonds and cashews to a smooth paste. Also blend the red chillies to a paste.
5. Heat oil in a pan. Saute the chopped onions till the turn transparent.
6. Add the tomatoes and saute till they turn mushy.
7. Now add all the masala powders and mix well. Saute for 2-3 minutes.
8. Switch off the flame and allow the mixture to cool. Blend it into a smooth paste along with some chickpeas.
9. Heat some more oil in a pan. Temper cumin seeds.
10. Add the onion-tomato paste, almond-cashew paste, red chilli paste and the cooked channa and mix well.
11. Add required salt and enough water. Allow the mixture to come to a boil.
12. Switch off the flame and garnish with coriander leaves.

Almond Omelette Gravy | Rich and Simple

I love eggs in any form – boiled, scrambled or in the form of an omelette. Same goes with hubby too. So, what would you do when you see half a dozen eggs lying in your fridge and waiting to be gobbled up? I definitely wanted to try something different.  I had always wanted to try omelette in a gravy and today was the day for Almond Omelette Gravy. Yummy omelette pieces dunked in a tangy gravy. Sounds great right? Tasted great too 🙂

Ok, so you might be wondering what are almonds doing here?? Well, this one does not use onion-tomato paste for the gravy but uses almonds instead. I have started preferring almonds over cashews in gravies of late. The result is a much healthier gravy and of course yummy too 🙂

To talk about the nutrition quotient, Eggs are rich in protein and have a lot more nutritional benefits. Same goes with almonds. So, this is a perfect healthy gravy to go with your rotis or rice varieties. Do check out my other curry varieties  which includes an Almond Paneer Capsicum Curry. Now, off to the recipe.

Omelette Gravy

Serves: 2

Preparation Time: 20 minutes
Cooking Time: 20 minutes


Eggs – 3
Onions – 2 small
Tomatoes – 2 small
Almonds – 22-25
Tamarind – lemon sized
Sambar Powder – 2 tsp or depending on taste
Chilli Powder – optional
Turmeric Powder – 1/4 tsp
Oil – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Jaggery – 2 tsp
Coriander leaves – to garnish


1. Soak almonds and tamarind in water separately for atleast 20 minutes.
2. Grind the almonds to a smooth paste and extract the juice from tamarind. Keep aside.
3. Make omelettes of the eggs and keep aside.
4. Heat oil in a pan. Add cumin seeds and once they splutter, add chopped onions and saute till they turn pink.
5. Now add chopped tomatoes and saute till they turn mushy.
6. Next add sambar powder, chilli powder and turmeric powder. Mix well.
7. Now add the tamarind extract and when it comes to a boil, add the almond paste and enough water to get the required gravy consistency.
8. Finally, add required salt and jaggery. Mix well.
9. When the whole thing comes to a boil, add the chopped omelette pieces and leave it for 2-3 minutes.
10 .Switch off the flame and garnish with coriander leaves.


– I used the almonds with the skin. You can remove the skin too.
– Sambar powder can be replaced with 1 tsp Coriander Powder, 1/2 tsp Cumin Powder and 1/2 tsp Garam masala.
– Same can be tried with boiled eggs too.

Cashew Potato Gravy – Rich and yummy!!

Sunday lunches always turn out to be something special as against the usual sambar or poriyal stuff. Me and hubby generally like pulaos and some gravy accompaniment. So, today’s menu was Peas Pulao with the rich, yummy, tangy, all-time favourite Potato Gravy. We had a scrumptious lunch and now after some dozing off, posting the recipe here. Try it out for yourself 🙂

Cashew Potato Gravy

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes


Potatoes – 3 medium
Onion – 1 medium finely chopped
Capsicum – 1/2 optional
Tomatoes – 4 medium
Cashewnuts – handful soaked in water.
Lemon – 1 small
Sugar – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 3
Dry Red Chillies – 2
Salt – to taste
Cumin Seeds – 1 tsp
Butter – 1 tbsp


1. Pressure cook chopped potatoes till soft. Peel and keep aside.
2. Boil water in a pan. Add whole tomatoes, green chillies and red chillies. Leave them till the skin of the tomatoes starts to peel off. Cool and grind into a smooth paste.
3. Heat butter in a pan. Add cumin seeds. Once they start to splutter, add onions and saute till they turn transparent.
4. Add capsicum and saute till it becomes soft.
5. Now add potatoes and all the masala powders and sugar. Mix well.
6. Add the tomato-chilli mixture and allow to come to a boil.
7. Grind soaked cashews and add to the gravy.
8. Add required salt and allow to simmer for some time.
9. Switch off and add lemon juice. Garnish with coriander leaves.

Simple Mushroom Gravy – if you love mushrooms, you will love this too :)

This was a guest recipe for one of my fellow blogger and good friend Kalyani VT’s blog https://kitchenkathukutty.wordpress.com/. Kalyani is a very good friend and I am amazed by the importance that she gives to the health quotient in all her recipes. If you are a new mother or if you have a fussy toddler, Kitchen Kathukutty is the one stop for all your queries on “How to feed your child/What to feed your child etc etc”. Really appreciate Kalyani’s posts on baby food and her analysis and research on providing quality info regarding the same.  There was a guest recipe from her on Clicks N Bites a few days back (Click here to view the recipe: Vazhaithandu Dosa/Plantain Stem Dosa). Now is the time to return her favour. And so this recipe. Over to the post(You can also check the post on her blog here).

This is a very basic gravy prepared with mushrooms. This can be paired up with any mild main dish like pulaos(like Double Beans Pulao, Carrot Capsicum Rice) or just hot steamed rice. Mushrooms are super good for your health but most vegetarians (including my family!! :() avoid it. But once you try it out, you will love it. It is infact vegetarian. Mushrooms are a great source of Vitamin D, boost your immunity, improve metabolism and are really good for the bladder. So,if you haven’t laid your hands on mushrooms yet, it is high time you start eating it.

Mushroom Gravy

Serves: 3

Preparation Time; 10 minutes
Cooking Time: 20 minutes


Button Mushrooms – 400 gm
Onions – 3 big
Tomatoes – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Sugar – 1/2 tsp
Cumin Seeds – 1 tsp
Fresh Cream – 1 tbsp (optional)
Butter – 1 tbsp
Salt – To taste


1. Wash mushroom and pat them dry. Chop them into pieces.
2. Heat water in a pan and once it begins to boil, drop the mushroom pieces and leave them in the hot water for about 5 minutes. Drain and keep aside.
3. Heat butter in a pan. Once it sizzles, add onions and saute till they turn pink.
4. Now add chopped tomatoes and little salt. Saute till then turn soft and mushy.
5. Add all the powders and saute for 3 minutes.
6. Let this cool down. Once cooled, blend the above into a smooth paste.
7. Heat little butter in a pan. Add cumin seeds and once they splutter, add mushrooms and saute till they leave water and all the water is evaporated.
8. Now add the onion-tomato paste and mix well. Add enough water to get a gravy consistency.
9. When the gravy begins to boil, add fresh cream, sugar and salt. Simmer for some more time.
10. Garnish with coriander leaves.