White Gravy


by
White gravy from onions and cashew nuts.


5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 57 cookbooks
This recipe has been viewed 14497 times
  

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.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 1.50 cups
Show me for cups


Ingredients

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.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
1 review received for White Gravy
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
shreya_the foodieDecember 28, 2012

Really tasty.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed December 28, 2012by shreya_the foodie

Really tasty.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Mouth-Watering Smoothies for the Whole Family

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email