Hey There. How is the weather treating you? Well here things are little runny (nose), hoarse (voice) and tired (weakness). The weather is playing games with bright sunny hot humid weather during the whole day and cold and breezy in night. We reach office all sweaty and then a blast of cold AC air meets you.
While the weather can wear you out its important to keep your energy levels high. For that you need to multitask and keep yourself updated with little tricks and tips to make your life easier. If you have been following me on Instagram or FB you may know that I share tips around a topic or ingredient. So I thought why not share them here too. So here it goes. Today we’ll talk about how to make a curry thick or basically what can be added to make a thick curry.
- Cream – The most common and rich option to thicken up your gravy is Cream. If you are watching your weight then better to avoid this option. Many popular recipes are made using cream like malai paneer, butter chicken, dal makhni,etc.
- Cashew Paste – Next in line common option used in dishes is paste of Cashew. Soaked cashews in hot water makes a smooth paste that makes the curry thick beautifully. Click here for one such egg curry.
- Corn Flour – Corn flour is usually used to thicken the soups.
- Maida/ Flour – Pasta sauces are thick due to flour and milk. Maida acts a great thickener. Of course it is unhealthy to use it often hence you can replace Maida with wheat flour. Click here for Pasta in white sauce recipe.
- Curd – World famous ‘Moru Curry‘ and ‘Kadhi’ is made with curd. Thick whisked curd is perfect to add dimension to any curry. Click here to know how to make thick curd at home.
- Coconut milk – Who hasn’t heard about Stew ? There are veg and non-veg versions of stew. Coconut milk is the thickener used in stew. Third, second and first extract of a good grated coconut is added to curries not only to thicken it but also to provide a sweet flavour. Click for a vegetable stew recipe.
- Besan/ Gram flour – ‘Kadhi’ is made using curd and besan. Besan known for its binding properties is great as a thickener.
- Makhana/ Lotus/ Seeds paste – One of the healthiest seeds is Lotus Seeds also known as Makhane. Soak these in warm water and then blend it to a smooth paste. Use it as you like. While grinding your masalas include sunflower, melon, flax seeds, etc. These not only will bring up the nutrition quotient but also thicken up your gravy.
- Potato – Potato is a natural thickener. Add some boiled slightly mashed potatoes to your curry and the starch in the potato will do the work for you. Click here for recipe.
- Dal – Do you know why dal is added to sambhar? Yes. To thicken it.
- Oats – Powder quick cooking oats and use it. Or, add directly to your dishes. After boiling it will thicken.
- Onion-Tomato mix – The most easiest way. If you are making chole or kadala then after cooking your onion-tomato mix, take it in a blender along with some cooked chole. Blend it to smooth paste. Cook it along with other masala and chole.
Hope you liked this post. Do try these methods and let me know how it turned out for you. Also if you know of any other method drop me a comment.
Till next time, see ya
Note: All the images except curd is taken from Google search images.