Naadan style gravy is a traditional kerala gravy made with chicken or mutton and a mix of masalas. It’s quite simple to make and goes well with ghee rice and roti /naan.


4 tbsp Oil

Cinnamon, cloves, cardommom

2 large onions chopped

5 small onions (chopped or crushed)

1 large ripe tomato chopped

1 green chilli

Coriander leaves, Mint leaves – a handful

1 tsp chilli powder

1/2 tsp turmeric powder

4 tbsp coriander powder

2 tbsp garam masala

1 tsp fennel powder



1. In a pressure cooker, heat 4 tbsp oil and add whole spices. Add in chopped onions and small onions.

2. Add in ginger garlic paste and green chilli. Sauté till onions turn golden. Add in the tomatoes and sauté till they turn mushy.

3. Add in the meat and all the masalas. Next add on the coriander and mint leaves.

4. Sauté all of them together on medium flame for 4 minutes. Add 1 tsp salt.

5. Add in 1 cup of water.

6. Close the cooker. If chicken, cook for 1 whistle. If mutton, cook for 5 -6 whistles.

Naadan style meat gravy is ready.

Tips –

* If the gravy is too watery, add more coriander powder and allow to boil 2 minutes.