How to make Basic Yellow Gravy -

Another basic gravy which is yellow in colour and is very versatile for anything can be cooked in it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Khoya/mawa (खोवा / मावा), Garam masala powder (गरम मसाला पावडर)

Cuisine : Indian

Course : Gravies, Sauces and Stocks

You can also find more Gravies, Sauces and Stocks recipes like Tomato Ketchup Egg Custard Sauce White Sauce Cheese Sauce

Basic Yellow Gravy

Basic Yellow Gravy Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Basic Yellow Gravy Recipe

  • Khoya/mawa ½ cup

  • Garam masala powder 1 tablespoon

  • Butter 4 tablespoons

  • Green chilli paste ¼ cup

  • Turmeric powder 1 tablespoon

  • Coriander powder 2 tablespoons

  • Yogurt whisked 1 cup

  • Tomato puree 1 cup

  • Melon seeds (magaz) ½ cup

  • Cashewnuts ½ cup

  • Cumin seeds 1 tablespoon

  • Garlic paste 2 tablespoons

  • Ginger paste 1 tablespoon

  • Onions sliced 4 medium

  • Cinnamon 2 1 inch stick

  • Green cardamoms 20

  • Black cardamoms 4

  • Oil ½ cup + 1 tablespoon


Step 1

Heat half cup oil in a non stick pan, add the black cardamoms, green cardamoms and cinnamon and sauté till fragrant.

Step 2

Add the onions and sauté till browned. Add the ginger paste and one tablespoon garlic paste and sauté for a minute.

Step 3

Add the cumin seeds, cashewnuts and melon seeds and sauté for a minute.

Step 4

Add the tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.

Step 5

Add the garam masala powder and khoya and mix well. Add one and a half cups water and mix, let the gravy come to a boil. Switch off the heat and let the mixture cool.

Step 6

Strain excess liquid and grind the residue. Transfer into a bowl and add the strained liquid and mix.

Step 7

Use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.