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Indian White Gravy
- For onion paste 1 cup roughly chopped onions 1 1/2 tbsp chopped cashew nut (kaju) 1 tbsp melon seeds (charmagaz) 1 tbsp roughly chopped garlic (lehsun) 1/2 tsp chopped ginger (adrak)
- Other Ingredients For Basic White Gravy 2 tbsp oil 3 cardamoms (elaichi) 2 cloves (laung / lavang) 1 bayleaf (tejpatta) 1 1/2 tsp finely chopped green chillies 5 tbsp fresh curd (dahi) 1 1/2 tbsp fresh cream salt to taste
For the onion paste Combine all the ingredients along with ¾ cup of water in a kadhai, mix well and cook on a medium flame for 8 minutes. Keep aside to cool. Blend in a mixer to a smooth paste and keep aside
How to proceed To make basic white gravy, heat the oil in a kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds. Add the prepared onion paste and green chillies and sauté on a medium flame for 3 minutes. Add the curds, mix well and cook on a slow flame for a few seconds, while stirring continuously. Switch off the flame, add the fresh cream and salt and mix well. Use the white gravy as required.