SHAHI GRAVY / WHITE GRAVY

INGREDIENTS               UNIT                                                                                                RATE

Onion               300 G                                                                                                                              

Ginger paste   25 G                                                                                                                                 

Garlic paste   25   G

Cashewnuts  100 G                                                                                                                              

 Magaz              100 G                                                                                                                              

Curd                 50 G                                                                                                                                 

White pepper powder  As required                                                                                                                

Green chillies  20 G                                                                                                                                 

Cream                    50   G

salt                  To taste                                                                                                                        

Oil                    80 ML

PROCEDURE

                                          

1.      Cut onion into quarter. Boil them and Blend to fine paste

2.      Make ginger and garlic paste

3.      Boil cashewnut and Magaz and blend to fine paste

4.      In a pot add oil, add onion paste and cook till paste leaves oil from side

5.      Now add cashewnut and Magaz paste, cook it.

6.      Add white pepper powder and salt.  Remove the pot from flame and add curd. Whisk it nicely.

7.      Finish the gravy with cream