4.White/Mughai/Shahi Gravy

Ingredients
Cashew Nuts 75-100 gm
Choped Onion 75-100 gm
Ghee/Butter 100-125 ml
Milk 400-500 ml
Khada Masala 3-5 gm
Garlic & Ginger paste 10-15 gm
Cardamom powder 2 gm
White pepper 2 gm
Cream 25-40 gm(at serve time)


Method
• Heat the pan, add the ghee/butter ass the khada masala, stir until gives flavoring.
• Add the garlic & ginger paste stir 2 sec, but not too much stir.
• Add cashew nut paste, stir until it will be boil, but don’t boil too much and not too much cooked also.
• When the gravy is cooked we can see it light white, smooth and creamy.
• Don’t adjust seasoning and cream before serving.
• Use as per the required or store as per storing rules.

Culinary Uses
• All types of korma/malai kofta, eg. murgh/ghost/prawn/vegetables machhhi/shahi/veg. malai kofta/aloo dum kashimiri.
• All types of shahi badami.
• All types of nizami/haidarabadi etc.