Recipe of Mughlai / White Gravy

Mughlai Gravy

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.

Oil100 gm
Whole garam masala 
Clove5 pc
Bay leaf1 pc
Black cardamom1 pc
Cinnamon stick1 pc
Mace1 pc
Green5 pc
Boiled onion paste250 gm
Ginger garlic paste10 gm
White pepper1 tsp
Curd250 gm
 Cashewnuts paste100 gm
Cream100 ml
Saltto taste
Green cardamom powder5 gm
Kewra essencefew drops

Method:

  1. Heat oil in a pan add whole garam masala and sauté over medium heat until it begins to crackle.
  2. Add boiled onion paste and sauté for 5 min.
  3. Then add ginger garlic paste sauté for 1 min ‘
  4. 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.
  5. Return heat pan brings to a boil and simmer till the fat comes to the surface.
  6. Remove the pan and strain gravy in a separate pan.
  7. Then again heat and add dry fruit paste and cream cook for 5 min.
  8. Sprinkle salt and green cardamom powder and kewra.

Note:    this gravy is used mainly for Mughlai food.

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