My Experience of Making & Eating Veeba Ready to Cook Gravies

I am a bachelor and a lot of times due to work, I have to stay in different cities. But I don’t like eating outside. I love cooking. So I use a lot of ready to cook food items. I recently went shopping and saw Veeba’s ready to cook gravies and I decided to give them a try. I use a lot of Veeba sauces including Tomato, Pizza and Salsa. So I trust the brand. There are several gravy options but I tried 4. I am not going to tell you about the product, but the recipe I made and what I liked and disliked.

# Veeba Chef Hot Garlic Gravy Bottle

I experimented with the Veeba hot garlic gravy alongside boneless chicken, using a preparation method that involved coating the chicken pieces in egg and corn flour before frying. For the gravy, I combined 125 grams of the hot garlic gravy mix with 125 ml of water. I didn’t include any additional salt or spices in the preparation. This dish works well with noodles and fried rice, and I chose to eat it with plain boiled noodles.

Creating this gravy was incredibly hassle-free and enjoyable. It had a rich aroma of garlic in the entire dish, making it irresistible. Visually, the gravy is highly appealing, promising a delightful taste. In terms of consistency, I think it strikes a perfect balance that complements the dish. This gravy almost mimics the restaurant-style hot garlic gravy both in taste and texture, which I didn’t expect at all.

However, despite being the most flavorsome among the four variants we sampled, I just wish that the garlic flavor was a bit more pronounced to better the overall experience.

# Veeba Chef Thai Green Curry:

I tried the Veeba Thai Curry gravy with boneless chicken. To prepare the chicken, I blanched the pieces in water without salting it. Then, I prepared the gravy by mixing 120 grams of the Thai Green Curry with 60 ml of water and 60 ml of Coco mama coconut milk in a bowl. I didn’t add any extra salt or spices in the preparation. I ate it with plain boiled rice.

When I imagine Thai curries, my mind goes straight to the fragrant lemongrass, kaffir lime leaves, and galangal, along with the creamy coconut base. However, in the case of the Veeba Chef Thai Green Curry, I found it slightly lacking in those signature Thai flavors. While it’s not unpleasant in taste, the distinctive Thai flavors I anticipated seemed to be missing. I did catch faint hints of lime leaves in the aroma, but overall, the essence of those traditional Thai flavors was a bit subdued.

# Veeba Chef Makhani Gravy: 

I tried the Veeba Chef Makhani gravy with paneer. I diced the paneer and sauteed it in a pan with some oil until it turned a light golden color. Next, I prepared the gravy mix by combining 125 ml of room temperature water with 125 grams of Makhani gravy in a bowl. The mixture blended smoothly without any lumps. I didn’t add additional salt or spices, and I ate it with a plain paratha.

The gravy became darker in color compared to the usual orange-ish tone of restaurant-style or homemade makhani gravy. I saw kasoori methi in the gravy, contributing to its aroma. But here’s the crux – does it really deliver on the promised buttery richness of a makhani gravy? While it undeniably offers a delightful taste with subtle hints of pepper and cloves, it fell a bit short on delivering that expected buttery element of a makhani gravy. The spice levels are moderate, providing room for adjustment when you add cream.

Veeba Chef Kadhai Gravy Bottle:

I followed similar process like Makhani gravy one for this and used paneer. I could distinctly detect the strong aroma of whole spices in this gravy. It’s a thick and spicy preparation, coating the paneer quite well. However, in comparison to the milder and more balanced makhani gravy, this one didn’t appeal to me as much. There’s a noticeable acidic taste in this one that didn’t quite suit my eating style.

Final Thoughts:

In my eating experience, I found that the Veeba Chef Ready To Cook gravies, while tasty, didn’t always capture the exact classic flavors of the mentioned dishes. Among the four variants I tried, the Hot Garlic Gravy stood out as the most delicious, especially for preparing a delectable restaurant-style Chinese dish.

The Makhani gravy, while tasty, didn’t entirely match the traditional makhani gravy flavor I was expecting. As for the Thai Curry and Kadhai gravy, they were my least favorites among the tried variants. I believe these could have been improved if certain crucial flavors were more there and vibrant in the preparation.