White gravy

Yield: 1 servings

Measure Ingredient
1 cup Fresh curds
½ cup Fresh cream
1 teaspoon Grated cheese or paneer
¾ cup Milk
1 tablespoon Cashewnuts broken
1 tablespoon Peanuts husked & lightly roasted
1 teaspoon Khuskhus seeds soaked in 2 tablespoon
; milk for 1 hour
3 Green chillies
1 Piece ginger
1 teaspoon Coriander finely chopped
1 slice Dayold bread white
1 teaspoon Sugar
3 Glazed or canned cherries; (optional) (3 to 4)
Salt to taste
¼ teaspoon Cinnamon-clove powder
3 tablespoons Ghee or oil

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 -3½ 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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