WHITE GRAVY

This is most basic gravy for many indian dishes, you can just add up vegetables in this gravy such as baby corns, mexican corns, pieces of carrots, peas and capsicum just about anything. You can store this gravy for 3-4 days in refrigerator.
Ingredients

Serves 4

4 large sized Onions (quartered)
1 cup Cashewnuts
2 tbsp Oil
1 tbsp Garlic paste
1 tbsp Ginger paste
2 Green cardamoms
2 Green chillies (slit)
1/4 cup Mawa/khoya (grated)
1/2 cup Yogurt (whisked)
Salt to taste
1/2 tsp White pepper powder

Method

Place onions in a pan. Add a cup of water and boil till soft.
Drain and cool. Grind into a smooth paste.
Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste.
Heat oil in a handi and add boiled onion paste. Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies.
Stir and add grated mawa and cashewnut paste. Stir.
Add half cup of water and mix. Cook on low heat for five to ten minutes.
Add whisked yogurt, salt and white pepper powder.
Stir and cook for a minute. Cool.

Tip : Store it in a Zip pouch so that flavor is not lost.