White Gravy

White Gravy Ingredients

1 c Fresh curds	1 Piece ginger
1/2 c Fresh cream	1 ts Coriander finely chopped
1 ts Grated cheese or paneer	1 sl Dayold bread white
3/4 c Milk	1 ts Sugar
1 tb Cashewnuts broken	3 Glazed or canned cherries;
1 tb Peanuts husked & lightly	Salt to taste
1 ts Khuskhus seeds soaked in 2	1/4 ts Cinnamon-clove powder
; milk for 1 hour	3 tb Ghee or oil
3 Green chillies

Instructions for White Gravy

Grind together in a dry mixie, cashew, peanuts and bread. Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk. Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes. Add curds and cook, stirring continuously till whiteness of curds disappears. Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream. Stir gently till boil resumes. Add vegetables, etc. at this stage. Cook covered for few minutes till thickened. Garnish with grated cheese, coriander and cherries. Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc. Making time: 30 minutes Makes: 3 -3 1/2 cups Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing). Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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