Cut oil in gravies without losing flavour

• Use deglazing and dry roasting to reduce oil in Indian gravies
• Use cashew paste or yoghurt to create creamy textures without fat
• Skim excess oil with a spoon or ice-filled ladle before serving

That shimmering layer of oil, or 'tari', floating atop a rich rogan josh or korma is often seen as a sign of a well-cooked dish. But for everyday meals, many of us are looking for that same depth of flavour without the excess grease.

Master the 'Bhunao' with Less Oil

The foundation of most Indian gravies is the 'bhunao' process, where onions, ginger, garlic, and tomatoes are sautéed to create a flavour base. The common belief is that this requires a generous amount of oil to prevent sticking and ensure even cooking. However, you can achieve the same result with a fraction of the fat. Start by using a good quality non-stick or heavy-bottomed pan, which distributes heat more evenly. After an initial tempering of whole spices in a measured teaspoon or two of oil, add your onions. As they start to stick, instead of adding more oil, splash a tablespoon of warm water or stock into the pan. This process, known as deglazing, lifts the flavourful browned bits from the bottom and creates steam, helping to cook the onions down until they are soft and sweet. Repeat this process as you add tomatoes and powdered spices. This water-based sautéing coaxes out deep flavours slowly, proving that patience, not oil, is the key to a great masala base.

Dry Roast Spices for Deeper Aroma

A significant amount of flavour in Indian cooking comes from blooming spices in hot oil. An effective way to reduce oil is to harness the power of dry roasting. Before you even begin making your gravy, toast whole spices like cumin seeds, coriander seeds, cloves, and cardamom in a dry pan over low-to-medium heat for a minute or two until they become fragrant. This process awakens their essential oils without any fat. You can then grind these freshly toasted spices into a powder that delivers a much more potent and complex flavour than pre-packaged masalas. When you add this aromatic blend to your gravy, you'll find you don't need as much oil to carry the flavour. The dish becomes fragrant and deeply spiced on its own merit.

Build Creaminess with Natural Thickeners

Richness and a velvety texture in gravies are often associated with oil or high-fat ingredients like cream. However, there are healthier ways to achieve that luxurious mouthfeel. Pastes made from nuts and seeds, such as cashew or melon seed paste, can add incredible body and a subtle sweetness to kormas and other rich gravies. Soaking a small handful of cashews in warm water and blending them into a smooth paste creates a creamy emulsifier. Other healthy thickeners include roasted gram flour (besan), a small amount of puréed boiled potato or pumpkin, or even a spoonful of thick, whisked yoghurt added towards the end of cooking (with the heat turned low to prevent splitting). These ingredients not only thicken the gravy but also add their own nutritional benefits and layers of flavour, reducing the reliance on fat for texture.

Techniques for Removing Oil After Cooking

Sometimes, despite your best efforts, a gravy can still end up with a little too much oil on the surface. Fortunately, there are simple ways to remedy this before serving. The most straightforward method is to let the curry rest for a few minutes, allowing the oil to separate and rise to the top. You can then gently tilt the pan and skim the excess oil off with a shallow spoon or ladle. For a quicker fix, you can use a paper towel to blot the surface. Another popular trick involves placing a few ice cubes in a metal ladle and skimming the bottom of the ladle over the surface of the hot gravy. The cold temperature will cause the fat to solidify onto the ladle, which can then be easily wiped off. Repeat this a few times to remove a significant amount of surface oil without diluting your dish.

Finish with Flavour, Not Fat

The final step in making a gravy is often an opportunity to add a last-minute flavour bomb. Instead of a traditional 'tarka' of ghee or oil, finish your dish with ingredients that add brightness and aroma. A generous handful of fresh, chopped coriander or a sprinkle of dried fenugreek leaves (kasuri methi), crushed between your palms to release its aroma, can elevate the entire dish. A final squeeze of lemon or lime juice can cut through any remaining richness and make the flavours pop. Adding a pinch of garam masala just before serving also provides a final wave of warm, aromatic spice that doesn't depend on oil for delivery.