white gravy recipe | Indian basic white gravy | how to store white gravy |
by Tarla Dalal
Added to 82 cookbooks
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white gravy recipe | Indian basic white gravy | how to store white gravy | with 19 amazing images.
white gravy, this curd-based gravy is prominent in North Indian cuisine. basic white gravy is one of the mother gravies of Indian cuisine. white gravy is mainly made of onions, cashew nuts, melon seeds, garlic, curds, fresh cream and ginger.
Indian white gravy is white to off-white in colour and bland in taste compared to other gravies. Richer and creamier, white gravy has extensive use of cashew nuts and cream. Curd gives a nice white colour to the white gravy, make sure the curd is not sour or else it will make the gravy sour.
Notes on white gravy recipe. 1. Curd thickens and gives a rich mouthfeel the basic white gravy. 2. 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. 3. 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.
Combined with mixed vegetables, paneer, koftas or soya chunks, Indian white gravy can be used to whip up delectable recipes such as Hariyali Kofta and Peshawari Paneer. white gravy is super versatile and is used in making a lot of main course gravy dishes.
You can store this Indian white gravy in freezer for a few weeks, ensure that you avoid adding curds and cream or it will not store. Cool the white gravy completely and then pour it in a zip lock bag or an air-tight container and store it under refrigeration.
Learn to make white gravy recipe | Indian basic white gravy | how to store white gravy | with detailed step by step recipe photos and video below.
For the onion paste- 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.
- Blend in a mixer to a smooth paste and keep aside.
How to proceed- To make basic white gravy, heat the oil in a kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.
- Add the prepared onion paste and green chillies and sauté on a medium flame for 3 minutes.
- Add the curds, mix well and cook on a slow flame for a few seconds, while stirring continuously.
- Switch off the flame, add the fresh cream and salt and mix well. Use the white gravy as required.
Basic white gravy storage- 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.
- 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.
- Towards the end, add the curds and cream, mix well and simmer for 2 to 3 minutes.
Basic White Gravy, Indian White Gravy recipe with step by step photos
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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 :
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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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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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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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Nutrient values (Abbrv) per cup
| Energy | 680 cal |
| Protein | 11.9 g |
| Carbohydrates | 26.2 g |
| Fiber | 1.7 g |
| Fat | 56.9 g |
| Cholesterol | 12.1 mg |
| Sodium | 31.2 mg |
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