The famous Mughlai cuisine evolved in Medieval India during the Mughal Empire. The cuisine that portrays a mix of culinary styles and recipes of North India and Central Asia is highly influenced by the cuisines of Central Asia that has a rich history of rule of the Turco-Mongol Mughal empires. The Mughlai cuisine is generally quite spicy, rich and heavy marked with a very unique aroma. It has over time remained one of the most popular and favorite cuisines among foodies across India.
|Whole garam masala|
|Bay leaf||1 pc|
|Black cardamom||1 pc|
|Cinnamon stick||1 pc|
|Boiled onion paste||250 gm|
|Ginger garlic paste||10 gm|
|White pepper||1 tsp|
|Cashewnuts paste||100 gm|
|Green cardamom powder||5 gm|
|Kewra essence||few drops|
- Heat oil in a pan add whole garam masala and sauté over medium heat until it begins to crackle.
- Add boiled onion paste and sauté for 5 min.
- Then add ginger garlic paste sauté for 1 min ‘
- Add white pepper powder and add some water cook for 1 min now remove the pan from heat and add curd and 100 ml water stir.
- Return heat pan brings to a boil and simmer till the fat comes to the surface.
- Remove the pan and strain gravy in a separate pan.
- Then again heat and add dry fruit paste and cream cook for 5 min.
- Sprinkle salt and green cardamom powder and kewra.
Note: this gravy is used mainly for Mughlai food.