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Name: White Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Green chillies; 1 c Fresh curds; 3/4 c milk; 1 tb Cashewnuts broken; 1 ts Khuskhus seeds soaked in 2; 1/4 ts Cinnamon-clove powder; Salt to taste; 1 ts Grated cheese or paneer; 1 sl Dayold bread white; 1 tb Peanuts husked & lightly; ; milk for 1 hour; 1 ts Coriander finely chopped; 3 tb Ghee or oil; 1 ts Sugar; 1/2 c Fresh cream; 1 Piece ginger; 3 Glazed or canned cherries;

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INGREDIENTS

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

Servings

INSTRUCTIONS

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).

NOTES

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White Gravy

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

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).

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 1 servings

Calories: 361
Calories from Fat: 219 (61%)

Amt Per Serving		% DV

	Total Fat 24.4g	32 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1g
Cholesterol 82.9mg		25 %
Sodium 231.3mg		8 %
Potassium 677.1mg		18 %
Total Carbohydrate 32.3g		10 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 30g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 361

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