White grevy - 6 types of gravy

White-grevy

White grevy - 6 types of gravy

Do you know that there are 6 types of gravy prepared in hotels and restaurants, especially three types of gravy are used in Punjabi and Indian dishes like white gravy, yellow gravy, and red gravy
Mostly red meat gravy, red chicken gravy and red fish gravy are also used for making non veg recipes. This gravy is made like Punjabi and Indian gravy but there is a slight difference in the making and some other ingredients of the taste Non veg gravy is prepared by adding it.

Cooking Time : 40 minutes
Prep Time : 20 minutes
Total Time : 1 hours
Author : GBKichanhelp.com
Recipe : white grevy
serving size : 1 bowl ( 252g )
Calories : 323c
Prot.-5.5g  carb-16g  fat-26g
White grevy Recipe PDF English
Read This Recipe Hindi

Today's topic will be on white gravy  followed by next red gravy.

Ingredients for making white gravy

Onion - 1 kg - white onion or red onion
Green Chili - 3-4 piss
Garlic Ginger Paste - 4-5 tbsp
Green cardamom - 2-3 piss
Black cardamom - 1-2 piss
Cashew - 250 grams
Peanuts - 100g
Coconut bad - 50 grams
Four Magaz - 100-200 grams
Sabut (Steamed Spices) Garam Masala - 1 small packet
Salt - 1 tbsp or as per taste
White papper - 1 tbsp
Oil - 1-2 cup
Amul Butter - 1-2 tbsp
Masale pendry - https://amzn.to/2xX156w

White grevy recipe

First, peel the onion and cut it into four pieces of an onion and take out the onion stems.

Now take aluminum pan or Embroidery and heat it by filling at least 1-2 liters of water in it.

Now boil the chopped onions, magaz, cashew nuts and peanuts for at least 30 minutes, when the onion dirt comes out while boiling, keep the dirt out with a spoon.

When the onions and other ingredients become soft then strain them in steel strainer, when the onions cool down lightly, grind them finely in a mixer jar.

After this, take a pan and heat it slightly by adding cooking oil to it and immediately after that add standing spices (whole) spices and green, black cardamom and fry it lightly.

Now add ginger garlic paste and fry for 1 minute on low flame (if you do not consume garlic then leave the onion gravy in oil.)

When the paste starts to turn a bit brown then add the prepared ground onion gravy and add water around 500g.

(You can add milk instead of water, but you will not be able to use white gravy for long time)

Now take a bowl, add white paper and equal amount of water and prepare the batter.

When the gravy comes to a boil, add the prepared white paper solution, salt and whole green chillies (without dantal) and cook the gravy for 10-15 minutes on low flame.

But while cooking the gravy keep stirring with a spoon or else it may stick to the bottom.

When the gravy starts to be light brown, then put Amul butter and coconut in it and cook it for 2-3 minutes.

After this, strain the gravy with a thick hole strainer to remove the whole spices.

Your white grevy is ready, use white gravy to make Malai Kofta, Shahi Paneer, Paneer Butter Masala, Paneer makhanwala Paneer and Indian recipes and Panjabi Recipes at home.

You can use white gravy to prepare the recipe for at least 7 days by keeping the white grevy in the refrigerator.

White grevy whitout garlic

You can make white grevy without garlic also, you don't have to use garlic paste while making gravy, follow the rest of the ingredients and the method as per the information given above.

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