Basic White Gravy, White Gravy


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Basic White Gravy, White Gravy

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 74 cookbooks   This recipe has been viewed 97147 times

White gravy, this curd-based gravy is prominent in North Indian cuisine.


It is white to off-white in colour and bland in taste compared to other gravies. It is made richer and creamier with the extensive use of cashewnuts and cream.


Combined with mixed vegetables, paneer, koftas or soya chunks, this can be used to whip up delectable recipes such as Hariyali Kofta .

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Basic White Gravy, White Gravy recipe - How to make Basic White Gravy, White Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup
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Ingredients

For The Onion Paste
1 cup roughly chopped onions
1 1/2 tbsp chopped cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
1 tbsp roughly chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)

Other Ingredients
2 tbsp oil
3 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 1/2 tsp finely chopped green chillies
5 tbsp fresh curds (dahi)
1 1/2 tbsp fresh cream
salt to taste
Method
For the onion paste

    For the onion paste
  1. 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.
  2. Blend in a mixer to a smooth paste and keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.
  2. Add the prepared onion paste and green chillies and sauté on a medium flame for 3 minutes.
  3. Add the curds, mix well and cook on a slow flame for a few seconds, while stirring continuously.
  4. Switch off the flame, add the fresh cream and salt and mix well. Use as required.

Storage

    Storage
  1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds and cream as they may get spoilt on storing.
  2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
  3. Towards the end, add the curds and cream, mix well and simmer for 2 to 3 minutes.

Nutrient values per cup
Energy672 cal
Protein11.5 g
Carbohydrates24.9 g
Fiber1.4 g
Fat56.9 g
Cholesterol0.1 mg
Vitamin A538.6 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C15.8 mg
Folic Acid13 mcg
Calcium268.1 mg
Iron2.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium28 mg
Potassium291.5 mg
Zinc2.3 mg

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Reviews

Basic White Gravy ( Popular Restaurant Gravies )
5
 on 18 Dec 15 04:58 PM


White gravy.. the best gravy.. with creamy texture.. Blends with the vegetables.. i have made this in quantity.. and stored it in the freezer.. I made a korma with this gravy.. it was just awesome.. in taste.. all in my family loved it..
Basic White Gravy ( Popular Restaurant Gravies )
5
 on 27 Dec 12 11:04 AM


Very tasty gravy made onions, cashew nuts, curds and cream.
Basic White Gravy ( Popular Restaurant Gravies )
5
 on 21 Apr 12 12:36 PM


i tried this recipe with hariyali kofta recipe followed by this recipe, and found it amazingly tasty. Thanks for such combination...