Recipe of Mughlai / White 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.

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.