Basic White Gravy

Preparation :10 mins
Cook :12 mins
Total TIme :22 mins
Servings :Makes 1 cup

Ingredents :

For The Onion Paste
1 cup roughly chopped onions
1 1/2 tbsp chopped cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
1 tbsp roughly chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)

Other Ingredients
2 tbsp oil
3 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 1/2 tsp finely chopped green chillies
5 tbsp fresh curds (dahi)
1 1/2 tbsp fresh cream
salt to taste

Method :

For the onion paste
For the onion pasteCombine 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
How to proceedHeat 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 as required.

Storage
StorageUse 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.