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Home Cooking 12

biryani gravy

pine time | Jan 25, 2014 11:34 AM

I already made the raita, cilantro chutney, sweet/sour tomato chutney. Now, Mr Pine wants a "watery gravy"--but not rasam or sambar.

Recipes on-line have thicker gravies, which I could, of course, thin down. Recommendations? (Sadly, don't have time to make a run to the Indian grocer for fresh curry leaves, ginger-chili-garlic pastes--I usually make those myself, anyway. Do have basic Indian spices.)

Help. And gracias.

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