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Mughlai Gravy

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.

Oil 100 gm
Whole garam masala 
Clove 5 pc
Bay leaf 1 pc
Black cardamom 1 pc
Cinnamon stick 1 pc
Mace 1 pc
Green 5 pc
Boiled onion paste 250 gm
Ginger garlic paste 10 gm
White pepper 1 tsp
Curd 250 gm
 Cashewnuts paste 100 gm
Cream 100 ml
Salt to taste
Green cardamom powder 5 gm
Kewra essence few drops


  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.