“Gravy Masala” refers to a dish in Indian cuisine that features a rich and flavorful curry or gravy. This type of masala is characterized by a liquid or semi-liquid base made with a variety of spices, herbs, and often includes tomatoes, onions, and other aromatic ingredients. Here’s a breakdown of the typical content:

1. Base Ingredients:
   • Tomatoes: Usually, tomatoes are used to create the base of the gravy. They can be pureed, chopped, or blended to form a thick and luscious consistency.
   • Onions: Finely chopped or blended onions add sweetness and texture to the gravy.
   • Garlic and Ginger: These aromatic ingredients provide depth of flavor to the base.
2. Spices:
   • Whole Spices: Common choices for tempering include cumin seeds, mustard seeds, fenugreek seeds, and sometimes whole spices like cloves, cardamom, and cinnamon.
   • Ground Spices: A blend of ground spices such as turmeric, coriander, cumin, garam masala, red chili powder, and sometimes kasuri methi (dried fenugreek leaves) contribute to the complex flavor profile.
3. Herbs:
   • Coriander (Cilantro): Fresh coriander is often used for garnish, adding a burst of freshness to the finished dish.
   • Curry Leaves: These add a unique and aromatic flavor to the gravy.
4. Protein or Vegetables:
   • Protein: Gravy masala can be made with various proteins such as chicken, lamb, beef, or paneer (cottage cheese).
   • Vegetables: Vegetarian versions can include a variety of vegetables like potatoes, peas, carrots, and bell peppers.
5. Liquid Base:
   • Water, Broth, or Cream: The liquid base can vary. Some gravies use water, others use broth, and some may incorporate cream or coconut milk for added richness.

Cooking Method:

1. Tempering: The dish typically starts with tempering whole spices in hot oil or ghee. This step releases the aromatic flavors of the spices.
2. Aromatics: Onions, garlic, and ginger are added and sautéed until golden brown, creating a flavorful base for the gravy.
3. Spices: Ground spices are added, and the mixture is cooked until the raw smell of the spices disappears.
4. Tomatoes: Tomatoes are added to create the base of the gravy. They are cooked until they break down and the oil starts to separate.
5. Protein or Vegetables: The main ingredient is then added, and the mixture is cooked until the protein is cooked through or the vegetables are tender.
6. Liquid Base: Water, broth, or cream is added to achieve the desired consistency of the gravy.
7. Simmering: The gravy is simmered to allow the flavors to meld and intensify.
8. Garnish: Fresh coriander is commonly used for garnish just before serving.

Gravy masala dishes are often served with rice, naan, or other bread, allowing you to soak up the flavorful sauce. Have you tried making or enjoying a gravy masala dish before?