I post yet another simple curry, this particular curry has a diversified use, it can be used as a regular preparation or a party preparation. It will loved by the kids as it’s not high on spices and surely by elders as it’s creamy and flavorful. I have used mixed vegetables but Paneer/ Cottage Cheese tastes equally good in this gravy.
Why is this called a white gravy and why does the picture not look so white?
When I planned making the curry I did not realize that I am short of green chilies so I experimented with the YELLOW MIRCHI which I had purchased recently. Now the yellow mirch does not impart colour like the turmeric but it gives a light tinge of yellow and hence this colour. The mirchi is quite spicy and is used in making water for paani poori and is added to many curries. This is surely more expensive than the red chili powder and is not readily available every where.
This WHITE gravy uses boiled onions and boiled ginger and garlic, for sourness it uses yogurt instead of tomatoes and for richness and creaminess it uses cashew nuts. This particular recipe does not use red chili powder instead uses green chilies. All these ingredients together impart the white colour to the gravy. It requires minimum sautéing and is made in no time. The flavouring is provided by whole spices and pounded coriander seeds. For more richness poppy seeds can also be used but I am happy using only cahew nuts.
2 small cauliflower cut into florets
2 potatoes cubed
1 carrot cubed
3 onions chopped
5-6 garlic pods
1” ginger piece
6-7 green chilies chopped ( I used 2 tsp yellow mirchi)
1-1/2 cup yogurt
7-8 cashew nuts
whole spices ( black cardamom, green cardamom, cinnamon, bay leaves)
2 tbsp pounded coriander seeds
salt to taste
and a mix of oil and ghee for cooking (one is free to use the ghee completely)
Boil together the onions, ginger and garlic, cool and then grind to a paste.
Grind together yogurt and cashew nuts.
Blanch the vegetables.
Heat oil and ghee mix and put the whole spices.
Now add the boiled onion paste and saute lightly on low flame for a minute. Do not let the curry turn brown. Add the green chilies ( I added yellow chili) and pounded coriander seeds.
Remove from fire and add the yogurt mix and keep stirring continuously to prevent curdling. Put it back on flame and season with some salt.
Add the blanched vegetables. If required add water and bring it to a boil. Simmer and cook on low flame till the ingredients blend with each other and the veggies are cooked.
This curry goes well with Naan, Paratha or Rice.