Tulsi Infused Gravy

Tulsi Infused Gravy

Dips & Condiments

At one point in my life a decade ago, I was surrounded by steak-lovers which meant, a good number of dinners were at steak houses. And for a vegetarian dinner was a baked or mashed potato, steamed vegetables, corn on the cob and onion rings. But I never once complained – I was so intrigued by the sight of a good looking brown steak, with the perfect dauphine potatoes and a mini jug of brown gravy. I’ve never been a strict vegetarian – so of course, I dipped into this jug with my onion rings and generously poured over the potatoes and veggies! This gravy was a delight for me – I watched countless cooking shows on how to make the perfect gravy from the drippings and wondered how to incorporate this into my cooking.

Well, now I have my solution. I use the Tulsi Green Tea by Chai Diaries as the broth, a basic butter and flour roux, aromatics of garlic, onion and ginger and pinches of spices like turmeric (which also gives a gorgeous colour, cinnamon and a whole star anise to gently infuse.

The flavour of this gravy is… how can I say this correctly? Different is apt. it’s a unique flavour that works with just about anything and stores well in the fridge for a quick fix at any given moment. I like it of thicker consistency to go with my rice and potatoes, but you can make it more fluid consistency for pouring over mashed potatoes!

The Recipe
Serves 1 cup


  • 1 ½ - 2 cups brewed tea, room temperature
  • 4 tbsp flour
  • 4 tbsp butter or olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1 onion, crushed
  • pinch of turmeric
  • pinch of cinnamon
  • 1 star anise, whole


  • In a medium sauce pan, melt the butter or olive oil
  • Add the minced garlic, onion and ginger
  • Then add the flour and stir to create a roux
  • Slowly pour the tea in, whisking continuously
  • Then add the seasonings and spices in the stir to create the gravy, cooking on low heat, for at least 10 minutes
  • Once you reach your desired thickness, remove from heat and pour into serving jug
  • Serve with rice, beans, mashed potatoes, meat dishes, steamed vegetables, grilled paneer etc.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.