White Curry Gravy
A light coloured, delicate flavoured curry gravy to use when making dishes such as Korma or other subtle spiced dishes.
Ingredients
- 4 tbsp oil
- 3 Indian bay leaf (tej patta)
- 5 green cardamom
- 3 large onions sliced
- 70 g cashew nuts
- 3 cloves of garlic finely chopped or grated
- 3 green finger chillies
- 1 tsp white pepper
- 2 tbsp yoghurt
- 1 tbsp corn flour
- 1 tsp salt
- 1 tsp sugar
- 1.5 ltr Water
Instructions
- Heat the oil in a heavy bottomed pan. Gently fry the bay leaf and cardamom for around a minute.
- Add the sliced onions and on a low heat cook for around 20 minutes until beginning to turn golden brown.
- Add the cashew nuts and fry for a couple minutes more.
- Add the garlic, green chilli and white pepper. Fry for a minute.
- Mix the corn flour with the yoghurt and stir in to the pan.
- Add the salt and the sugar, stir in and then add the water.
- Stir the mixture until it comes to a simmer.
- Cook the gravy for 30 minutes.
- Remove the cardamom and bay leaf and blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
- Once smooth the gravy is ready to use.