Many people abstain from onions and garlic during the month of Sawan due to religious beliefs, but it’s often assumed that without them, chickpeas, kidney beans, or other gravy dishes won’t taste as good. Onions thicken the gravy, while garlic adds flavor. However, this isn’t the case.
If you think so too, some simple kitchen hacks can help. To thicken the gravy, use tomato puree, whipped yogurt, cashew or lotus seed paste, and lightly roasted gram flour. Tempering with asafoetida, ginger, and whole spices is a great option for flavor.
How to make the gravy thick?
If you’re not adding onions, use a good tomato puree and whipped yogurt to thicken the gravy. This adds a slight tang, rich color, and a creamy texture to the curry. Be sure to keep the heat low when adding the yogurt to prevent it from curdling.
Use cashew or lotus seed paste
For a rich, restaurant-style gravy, add soaked cashews or roasted makhana paste. This makes the gravy creamy and enhances its flavor. This method is especially popular with vegetables like paneer, potatoes, and mixed vegetables.
Enhance the taste with ginger
Fresh ginger can be used in place of garlic. Ginger adds a mild pungency and pleasant aroma to the curry. Finely chopped or grated ginger can enhance the flavor of the tadka.
How to use roasted gram flour for thick curry?
If you don’t have cashews at home, a tablespoon or two of lightly roasted gram flour is a good alternative. Adding it to the tomato masala thickens the gravy and enhances its flavor.
Add fresh spices and coriander leaves
The right balance of spices like cumin seeds, coriander powder, fennel seeds, black pepper, and garam masala can enhance the flavor of a curry. Finally, adding fresh coriander leaves enhances both the aroma and taste.
Avoiding onion and garlic during the month of Sawan is entirely a matter of religious belief and personal preference. If you’re cooking a sattvic meal, these simple hacks can help you easily prepare a delicious, thick, and healthy curry without onion or garlic.