White Gravy


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White gravy from onions and cashew nuts.


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Indian cuisine offers a range of gravies, from tangy tomato based ones to rich Moghlai ones. Of these, the White Gravy is one of the richest, with a base of onion and cashews, perked up with spices and loaded with curds and cream. Semi-sweet yet aromatic, this gravy can be combined with ingredients like sweet corn, fruits and koftas.

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Preparation Time: 
Cooking Time: 
Makes 1.5 cups
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Ingredients

2 medium onions
1 tbsp broken cashewnuts (kaju)
6 garlic (lehsun) cloves
12 mm (1/2") ginger (adrak) piece
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
2 green chillies , chopped
3/4 cup fresh curds (dahi)
1 tbsp fresh cream
2 tbsp ghee
salt to taste

Method
  1. Cut the onions into big pieces.
  2. Add 3/4 cup of water and boil. When cooked, add the cashewnut pieces, garlic and ginger. Remove and make a paste.
  3. Heat the ghee and add the cardamoms, cloves and bay leaf and stir for 1/2 minute. Add the onion-ginger paste and fry for 1 minute.
  4. Add the green chillies and fry for a while. Remove from the heat.
  5. Add the curds. Mix well and cook for 1/2 minute, stirring continuously. Add the cream and salt.
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 on 28 Dec 12 12:55 PM


Really tasty.