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+ servings
Easy Curry Sauce Recipe

White Curry Gravy

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 mins
Cook Time 1 hr
Cuisine Indian
Servings 8 servings


  • 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
  • 1.5 ltr Water


  • 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 in to 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.
Keyword White Curry Gravy, Korma, Indian Gravy, Indian Sauce, Korma Sauce, Mild Curry Sauce
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