Gravy problem while cooking at home
When we cook in our home, we all want our dish to be appreciated. But sometimes, when we make sabzi and open the lid, we see that the gravy has become very thin. There is no need to worry in this situation. This problem has happened to all of us at some time or the other. Sometimes we accidentally add more water or the spices do not cook properly.
Tips to thicken thin gravy
In this article, we will tell you some simple kitchen hacks, by which you can make your thin gravy thick and tasty instantly.
let it cook slowly
If your gravy has become thin, let it cook slowly. This is the most natural way. Before adding anything, turn the flame to low. Often gravy looks thin because it is not cooked properly. Keep the pan open and cook on low to medium flame. Keep stirring in between. Due to this, the water will evaporate and the gravy will automatically thicken without changing the taste.
use cornflour or arrowroot
It is the best option for Chinese style gravy, Manchurian or chilli dishes. Mix two tablespoons of water in one teaspoon of cornflour. While stirring, slowly add it to the gravy and cook for about 1-2 minutes. Be careful not to add too much, otherwise the gravy will become sticky.
Add onion-tomato paste
Onion-tomato paste is a great substitute for Indian curries. Fry the extra onion-tomato paste in oil until the oil separates, then add it to the gravy. This not only adds thickness but also enhances the taste.
cashew, almond or peanut paste
If you are making paneer, korma or shahi dish at home, it is a great option for its rich gravy. Soak the dry fruits and make a smooth paste and add 1-2 tablespoons to the gravy. Cook it on low flame. This makes the gravy thick, creamy and restaurant-like.
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