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With milk brands like Amul and Mother Dairy hiking the prices milk, you need to find alternative and cheaper ways to make creamy, indulgent Indian food on a budget.
News18
With milk prices rising across India, households may be looking for ways to make everyday meals more economical without compromising on taste. Amul and Mother Dairy increased the prices of several fresh milk variants by Rs 2 to Rs 4 per litre from November 12, 2026. Verka has also revised the prices of its pouch milk by Rs 1 to Rs 8 in Punjab, Chandigarh and adjoining areas, including Delhi-NCR, from November 13.
These increases have renewed the focus on making everyday cooking more budget-friendly. If you enjoy rich, creamy Indian curries, gravies and dals but want to avoid using milk, cream, butter or paneer, there are several ingredients that can give your food a thick, velvety consistency.
Here are 5 easy ways to make Indian food creamy without dairy products.
Use Cashew Or Almond Paste
Cashew paste is one of the easiest ways to give Indian curries a rich, creamy consistency without adding dairy. Soak a handful of cashews in warm water for 20–30 minutes, then blend them with a little water into a smooth paste. Add it to dishes such as shahi paneer-style gravies made with tofu, vegetable korma, mushroom masala or malai-style kofta made without dairy. Almonds can also be soaked, peeled and blended into a paste for a slightly nuttier flavour. Add the paste towards the end of cooking and simmer gently to thicken the gravy. For a more economical option, use a smaller quantity of cashews and combine them with cooked onions.
Add Coconut Milk Or Fresh Coconut Paste
Coconut is a useful dairy-free ingredient for making Indian curries creamy. Coconut milk works particularly well in South Indian vegetable curries, Kerala-style stews, fish curries and coconut-based chicken gravies. You can also grind fresh grated coconut with a little water to make a thick paste and add it to the curry while cooking. Coconut cream provides an even richer consistency, but regular coconut milk is often sufficient. Keep in mind that coconut has a distinct flavour, so it works best in recipes where its natural sweetness and aroma complement the spices.
Blend Poppy Seeds Or Melon Seeds Into A Paste
Poppy seeds, also known as khus khus, and melon seeds, or magaz, are commonly used in Indian cooking to thicken gravies. Soak them in warm water for around 20 minutes and grind them into a smooth paste. Add this mixture to vegetable korma, white gravies, chicken curry or mushroom dishes for a thicker, creamier texture. Melon seeds have a relatively mild flavour, making them useful when you want richness without changing the taste of the dish too much. Use them in moderation and cook the paste thoroughly so that the gravy does not taste raw.
Puree Cooked Vegetables To Thicken Your Curry
You do not always need nuts or expensive ingredients to make a creamy gravy. Vegetables such as cauliflower, pumpkin, carrots and potatoes can add natural thickness when cooked and blended. Boil or steam the vegetables until soft, then blend them with a little cooking water to make a smooth puree. Stir this into tomato-based gravies, dals, vegetable curries or soups. Cauliflower has a relatively mild flavour and works particularly well in creamy-style sauces, while pumpkin and carrots add a hint of sweetness. This method is also a practical way to use leftover cooked vegetables instead of throwing them away.
Use Roasted Besan Or Peanut Paste For An Affordable Alternative
For a budget-friendly way to thicken everyday Indian dishes, try roasted gram flour or ground peanuts. Lightly roast besan in a pan until its raw smell disappears, then mix it with water to form a lump-free paste. Add it gradually to vegetable curries, gravies or regional preparations that benefit from a thicker consistency. Alternatively, soak roasted peanuts, blend them with water and stir the paste into a curry. Both ingredients add body and a slightly nutty flavour. Avoid adding too much at once, as besan can make a gravy heavy and peanuts can overpower delicate spices.
Quick Answers
Ask News18Amul and Mother Dairy increased the prices of several fresh milk variants by Rs 2 to Rs 4 per litre starting November 12, 2026. Additionally, Verka revised its pouch milk prices by Rs 1 to Rs 8 in Punjab, Chandigarh, Delhi-NCR, and adjoining regions from November 13.
Ask News18About the Author
Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More
November 13, 2026, 20:25 IST
