Basic White Gravy, Indian White Gravy recipe with step by step photos
Other basic gravy recipes-
From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast-paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Here are some popular basic gravy recipes that you might wanna try :
For the onion paste for the white gravy-
To make an onion paste for the white gravy recipe | Indian white gravy | in a kadhai take roughly chopped onions. Instead of sauteeing and caramelizing, we will boil the onion to cooks them without changing the colour of the final dish.
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Add chopped cashewnuts. Peanuts, almonds and pine nuts work particularly well as a substitute if cashew nuts are not available. If you are looking for a nut-free solution then increase the quantity of melon seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the white gravy.
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Add melon seeds.
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Add roughly chopped garlic.
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Add chopped ginger.
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Add ¾ cup of water. To make it richer add milk at room temperature in the white gravy and stir continuously instead of water.
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Mix well and cook on a medium flame for 8 minutes or until the onions are soft and tender.
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Keep aside to cool and transfer to a mixer jar.
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Blend in a mixer to a smooth paste and keep aside. For a silky smooth white gravy, pass the onion paste through a strainer.
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How to make basic white gravy-
To prepare white gravy recipe | Indian white gravy | heat the oil in a kadhai and add the cardamom.
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Add cloves. These whole spices provide a beautiful aroma and unique flavour to the shahi white gravy.
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Add bay leaf and sauté on a medium flame for a few seconds. If you are making this for kids or for a party, also wrap the whole spices in a muslin cloth and add them to the pan. Once the gravy is cooked, remove the masala potli out.
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Add the prepared onion paste.
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Add green chillies and sauté on a medium flame for 3 minutes. Add more or fewer chillies depending upon your taste and preferences.
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Add the curd. Adding curd gives a nice white colour to the white gravy. It also thickens and gives a rich mouthfeel the basic white gravy. Ensure that your curd is not sour otherwise the white gravy will taste sour.
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Mix well and cook on a slow flame for a few seconds or until the oil separates from the white creamy gravy while stirring continuously.
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Switch off the flame, add the fresh cream. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy.
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Add salt to taste.
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Mix well and basic white gravy | Indian white gravy | is ready.
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How to store white gravy-
Use the prepared white gravy as required. 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. are some subzi recipes you can prepare using this rich white gravy.
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Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
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While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the curds and cream, mix well and simmer for 2 to 3 minutes.
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