White Gravy (Korma Base)
The foundational white gravy — a boiled, blended, butter-cooked cashew-onion-yoghurt base. Make a batch and use it across half a dozen restaurant-style North Indian dishes (kormas, malai kofta, kaju makhana, shahi paneer). Keeps 3 days refrigerated.
Per serving
Ingredients
- 4Onion (mix of 2 large + 2 small)
- 1/3 cupCashews
- 1/4 cupMelon seeds (magaj)
- 1/2 tbspGinger-garlic paste
- 2–3Green chillies
- 1/2 tspWhite pepper powder
- 3–4Green cardamom (elaichi)
- 2 tbspButter
- 2 tbspYoghurt (dahi), whisked
- 1 tspSugar
- 1/2 cupFresh cream
- 1Bay leaf
- to tasteSalt
- as neededMilk (optional, to loosen)
Method
- 1
In a pressure cooker, combine the onions (roughly chopped), cashews, melon seeds, ginger-garlic paste, green chillies, white pepper and cardamom with 1 cup of water.
- 2
Cook for 2 whistles on high. Let pressure release naturally. The onions and cashews will be very soft.
- 3
Cool slightly. Pick out the cardamom pods (they've given their flavour) and blend everything to an ultra-smooth white paste. Pass through a fine sieve if you want a silky finish.
- 4
In a clean pan, melt butter. Add a bay leaf and a couple of cardamom pods. Pour in the paste and the whisked yoghurt.
- 5
Cook on a steady low for 8–10 minutes, stirring continuously. The gravy should not catch colour — that's the entire point of "white" gravy. If it threatens to brown, lower the heat further and add a splash of milk.
- 6
Stir in cream, sugar and salt. Cook 2 more minutes. The base is ready to be flavoured into a Korma, a Malai Kofta gravy, a Shahi Paneer, etc.