What makes it s gravy rather than just a sauce?
I don’t know, it’s just what I’ve heard this particular type of sauce referred to. You may also know it as makhani gravy.
That looks really good! But I would mix it up before eating, haha
I wouldn’t. If you mix it up it’d be all uniform, and becoming boring after a few bites. Whereas if it’s separated, you could alternate between the tofu, the bok choy, or mix em up, alter the ratio of tofu-bok choy, or even just have the vermicelli on its own with the gravy, or maybe introduce a hot sauce later on, or add some seasoning like togarashi. Why make food boring when it can be fun and interesting? :)
That’s why I eat all of the ingredients separately.
I must admit you make some good points
Never heard of tomato gravy. I’m going to have to try that.
It’s a very common sauce in Indian cuisine, especially in what you find in Indian restaurants in North America. The proper name is makhani gravy.
That looks amazing! Nice one
