White Curry | Boiled Onion Curry | White Gravy
White Curry is a mild, creamy North Indian–Mughlai gravy made from boiled onions, cashews, melon seeds, and yogurt or cream. It has a smooth, pale-colored texture and a subtle flavor profile, making it a base for dishes like white paneer curry, malai kofta, and milder vegetarian or chicken preparations. It is known for its richness, light color, and gentle, aromatic spice blend without tomatoes or strong chili heat.
Ingredients
- Onion – 2 cup onions
- Water – 2 cups
- Ginger – 1 tbsp
- Garlic – 1 tbsp
- Green chilli- 1 no
- Peppercorn – 6 nos
- Cashew nuts – 1/2 cup
- Milk – 3/4th cup
- Curd – 3/4th cup curd
- Black cardamom – 1 pod
- Cardamom – 2 pods
- Shahi jeera – 1 teaspoon
- Salt – to taste
Instructions
- In a pan, add the onions and water and bring to boil. Add shahi jeera, cardamom, black cardamom, peppercorn, cashew, garlic, ginger and green chilli. Add salt.
- Boil till onions are mashy. Put the stove off. Cool down the onions and make a puree. Add onions to a grinder and add curd to it and mix. Take it out in a bowl and mash properly. In a pan, add some desi ghee and add the puree.
- Heat on a high flame and bring to a quick boil till the curd is cooked. Add some milk to this and boil tin gravy is thick. The gravy is ready. You can add veggies, chicken or meat in this curry.
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