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 |
Method:
- 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.
