Go Back
+ servings
Easy Curry Sauce Recipe

White Curry Gravy

'Ome
A light coloured, delicate flavoured curry gravy to use when making dishes such as Korma or other subtle spiced dishes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 4 tbsp oil
  • 3 Indian bay leaf (tej patta)
  • 5 green cardamom
  • 3 large onions sliced
  • 70 g cashew nuts
  • 3 cloves of garlic finely chopped or grated
  • 3 green finger chillies
  • 1 tsp white pepper
  • 2 tbsp yoghurt
  • 1 tbsp corn flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1.2 ltr Water

Instructions
 

  • Heat the oil in a heavy bottomed pan. Gently fry the bay leaf and cardamom for around a minute.
  • Add the sliced onions and on a low heat cook for around 20 minutes until beginning to turn golden brown.
  • Add the cashew nuts and fry for a couple minutes more.
  • Add the garlic, green chilli, and white pepper. Fry for a minute.
  • Mix the corn flour with the yoghurt and stir into the pan.
  • Add the salt and the sugar, stir in and then add the water.
  • Stir the mixture until it comes to a simmer.
  • Cook the gravy for 30 minutes.
  • Remove the cardamom and bay leaf and blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
  • Once smooth the gravy is ready to use.

Notes

As an alternative to the spices, you could use two teaspoons of 'Ome Made Hotel Gravy Masala instead.
Keyword White Curry Gravy, Korma, Indian Gravy, Indian Sauce, Korma Sauce, Mild Curry Sauce
Tried this recipe?Let us know how it was!