Great sites and resources, livo and SCF! I'm also interested in experimenting with additional gravies, to re-create north-indian restaurant dishes. I'm under the impression that punjabi restaurants in the UK use at least one additional gravy, judged by the videos I've seen so far. This being red gravy, which is either some tomato-onion-sauce or Makhani sauce. These places will also often use garam masala instead of mix powder.
Not sure if this is the regular application of the three-pot-method, but here's some chef who is mixing all three sauces together:
https://www.youtube.com/watch?v=eEp6_fry41sIn my experience, most punjabi dishes made with pre-made sauce or base gravy, seperately, will miss something. So it just makes sense to me to combine them and it's a small revelation to see that this is actually being done. I was somehow aware of the hotel style but never connected the dots. Will try out combining some base gravy and Makhani gravy first and will report back.
More interesting videos out of indian restaurants on this channel -
https://www.youtube.com/user/Moksha786/There's also chef360 -
https://www.youtube.com/channel/UCAcmiy1DdpQM5-8bPAwOoDgWill go through the Bombay Palace Cookbook soon and will post their gravy recipes, if there's interest? Interestingly, they include different gravies and pastes but the recipes for the individul dishes don't disclose how to use them. They tell you that their Makhani sauce is the base for many dishes like e.g. Matter Paneer, but the recipe will tell you how to cook it from scratch instead!
Topic: Indian Hotel Style Gravies. ( 16,175 )
