I have been out of town for the last couple of weeks. So I thought this would be a good time to write about some basic tips in cooking and how to create your own recipes. I know many of you have been already doing that.
Regarding the making of gravies: Most gravies are tomato-based. Sometime I like to add yogurt, cream and/or cashews as it gives a different texture to the gravy.Good Examples of how altering gravies can make a new dish are Shahi Paneer, Kadhai Paneer, Butter Paneer Masala or Malai Kofta.
Sometimes I add cornstarch to thicken the gravy. You can use these gravies with your choice of vegetables and paneer can be substituted with fried or stir-fried firm tofu (tofu comes in different texture soft, silky, firm and extra firm make sure you are using firm).
You can also give the gravy a new texture by adding or reducing water to change its thickness.
Sometime I will add a little bit of besan (gram flour) to the gravy. This is mostly the case when I am making potato or chole (chick peas) dish with gravy. Besan adds thickness to the gravy and it adds a nice aroma, texture and flavor to the dish.
I hope that you will find these tips helpful. Happy Cooking!