10
Apr
22
22
As I said the other day, if you don’t get the fundamentals correct in Indian cooking – or for that matter in any cooking - you are building a house of cards that’s ready to tumble!
Onion masala and the tomato gravy which I gave in my last blog are paramount to Indian curry dishes, but then – depending on the type of dish you are making – so is white gravy.
It can be used to make pasanda dishes, kormas and a whole variety of other items.
So take a gander at the recipe below and get cooking!
White Gravy
| Ingredients | Quantity |
| Fried onions | 400 gm |
| Yoghurt | 300 gm |
| Oil | 1.5 litres |
| Ginger paste | 150 gm |
| Garlic paste | 100 gm |
| Red chilli powder | 10 gm |
| Tomato gravy | 3 to 4 litres |
| Cashew nuts | 900 gm |
| Salt | 30 gm |
| White pepper | 10 gm |
| Garam masala | 10 gm |
| Yield 5.5 litres |
Method
- Boil the cashew nuts till completely cooked.
- In a separate pan heat oil and butter, then add whole cardamom. Then add the ginger garlic paste and cook till it is golden brown.
- Add the salt, sugar, red chilli powder , cardamom powder ,white pepper powder and tomato puree to the above mixture.
- Cook on slow heat until all the spices are blended in.
- Add the yoghurt and fried onions to the cashew nuts and cook for 10 minutes, then blend to a fine paste.
- Add the spice mixture made earlier to the cashew nut paste and mix through.
Category : Uncategorized
