Question

give the preparation of white gravy ​

Answer 1

Sorry. I have no idea

Answer 2

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Preparation:

1. Heat ghee in utensil.

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2. Temper with khada masala and slit green

chillies.

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3. Add ginger–garlic paste and saute for about

a minute.

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4. Add boiled onion paste and cook until ghee

comes out.

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5. Cook on a slow flame and ensure that the

onions do not gain colour.

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6. Add cashew nut paste and magaz paste

(melon seed paste) and cook for another

minute.

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7. If required, little hot water can be added at

this stage.

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8. Now add whipped curd and cook until the

gravy comes to a boil.

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9. Cover and cook until ghee comes on top.

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10. The gravy is ready after 45 minutes.

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Usage and storage:

This gravy is used in many dishes and curries. It is used as a base for kormas, where more curd and brown onion paste is added. This gravy is rarely used on its own, as it is very heavy. It is thus combined with makhni or hariyali gravy to create royal dishes such as malai kofta, methi matar malai, navrattan korma, etc. This gravy should be made when required as the nut pastes can make it sour and spoil rapidly

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