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Indian Curries, INDIAN DRY VEGETABLES, Mughlai Cuisine, PARTY MEAL PLANNING

INDIAN BASIC GRAVY (WHITE GRAVY)

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Indian BASIC White Gravy- I know it may seem a little weird to make a post about gravy… but seriously… this gravy is good!  It’s also versatile… it’s great with paneer, vegetables, mushrooms and for koftas too… you can add whatever your heart desires 🙂  

White gravy, this curd based gravy is prominent in North Indian Cuisine. This gravy is mainly made of onions, cashew nuts, garlic, curds, fresh cream and ginger.

This gravy is white to off-white in colour and has a very mild taste compared to other Indian gravies. This gravy is richer and creamier than other gravies because of good quantity of cashew nuts and cream 

IN ALL THE SPECIAL DELICIOUS GRAVY’S OF INDIAN CUISINE THIS GRAVY IS VERY RICH AND CREAMY AND USED IN SO MANY EXOTIC DISHES  SPECIALLY IN MUGHLAI FOOD AND PANEER  DELICACIES I MAKE THIS GRAVY IN MANY DIFFERENT WAYS HEAR I SHARE TWO OF MY GRAND MA’S SPECIAL  RECIPES…… 

The main ingredients in white gravy:

Onion – Onion gives gravy a body and sweetness

cashew paste- cashew paste enhance the taste and gives gravy a desired thickness.

curd & cream– curd to add little sourness to the gravy and creme to balance the flavours

Mawa you can use milk solid /mawa instead of cream

Finally, I would like to suggest you few more recipes from my blog

INDIAN WHITE GRAVY

Recipe by MINAL SHARMACourse: MainCuisine: Indian, MughlaiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

1496

kcal

Ingredients (without cream)

  • Onions quartered 4 large

  • Cashew-nuts 1 cup

  • Oil 2 tablespoons

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Green cardamoms 2

  • Green chillies slit 2

  • Mawa (khoya) grated 1/4 cup

  • Yogurt whisked 1/2 cup

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • INGREDIENTS (WITH CREAM)
  • onion…………4 large “cut into big pieces”

  • garlic paste…..1 tbsp

  • ginger paste…..1/2 tbsp

  • green chilli’s……2

  • cashew nuts……..1 cup”socked for one hour”

  • green cardamom……1 tsp

  • cinnamon powder…..1/2 tsp

  • cream…………………1/2 cup

  • curd…………………..1/2 cup

  • salt ………as per taste

  • white pepper powder……1/2 tsp

  • oil…………………….. 2 tbsp

  • green coriander……2 tbsp

  • sugar………..1/4 tsp

Directions-WITHOUT CREAM

  • Place onions in a pan. Add a cup of water and boil till soft. Drain and cool. Grind into a smooth paste.
  • Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste. Heat oil in a handi and add boiled onion paste.
  • Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies.
  • Stir and add grated mawa and cashewnut paste. Stir. Add half cup of water and mix. Cook on low heat for five to ten minutes.
  • Add whisked yogurt, salt and white pepper powder. Stir and cook for a minute. Cool.
  • WITH CREAM:-
  • Boil onion with one cup of water in a pan till soft. Drain water and cool. Grind into a fine paste.
  • Grind cashew nuts also into a fine paste and keep aside. 
  • Heat oil in a wok. Add onion paste into it stir and add garlic and ginger paste in it. Add slit green chilli’s and stir for few minutes.
  • Add cinnamon and cardamom powder to it. whisk curd and cream together and add in it.
  • now add salt and pepper and adjust seasoning if required  .add sugar in it and stir.
  • white gravy is ready to use.
  • variations:
  • you can use almonds also for almond white gravy and pistachios for pasta green gravy.

Recipe Video

Did you try the recipe? please review it :)