How do you get that rich gravy like texture in Indian dishes?
I makesomething I just call “Indian Vegetables” a lot, which is like an aloo gobi plus carrots, cabbage, onions and okra. It usually winds up with a very gravy like coating of the curry and masala spices bound by the following: The ghee, the okra, and the cooking method called “Bhuna” which I understand from the extras on Bend it Like Beckham, basically means adding a little water to something on a high heat, stirring it in, cooking it up until it’s dry again and adding a little more. Cooking the potatoes in this way makes them tender, not too mushy, but also seems to borrow some of their thickening power for the gravy.
