It’s simple, can be stored, and exquisitely rich! Guests will be left dazzled as to how such a chef-like curry could be made by you! This basic curry acts as the base of making the actual curry. Find the white curry recipes in the links provided below.
To make the basic white curry, gather the following ingredients:
- 2-3 onions
- 3 tbsp oil
- 2 tsp Ginger Garlic Green chilly paste
- 1 bayleaf
- 3-4 tbsp magaz (watermelon seeds, white)
- 3-4 tbsp cashewnuts
- 2 tsp garam masala powder (available at Indian stores)
- 1 tsp sugar
- 75 gms khoa (a dairy product)
- 2 tsp kasoori methi (available at Indian stores)
- 1 tsp white pepper powder
- 50 ml fresh cream
The basic curry that we are going to make can be stored in the fridge for almost a week. Lets start!
- Boil onions in a pan for around 5 mins, else sprinkle water on the onions, microwave for a minute, and boil again. Strain the water. Grind to make a paste.
- Boil cashew and magaz, strain the water, and grind both to make a paste.
- Heat oil in a pan, add bayleaf and ginger garlic green chilly paste. Sprinkle a little water and fry for 2 minutes.
- Add the onion paste. Fry for 5 minutes.
- Add the cashew magaz paste. Fry for another 5 minutes.
- Mash the khoa with fingers and add it to the pan. Add all the remaining ingredients, sauté well and switch off the gas.
This is the basic white gravy that can be stored.
A famous South Indian snack, these will leave you feeling like bliss, especially when made on a rainy day with tea! These go well with rasam rice or kadi rice too..
To make the masal vadai gather:
- 1 cup chana dal ( gram flour)
- Soak for 3-4 hours. Drain out the water completely, probably place it in a sieve for half an hour or so.
Put the above in a mixie jar or blender, and to this add:
- 1 green chilli
- 1 tbsp saunf ( fennel seeds)
- 2 tbsp red chilli powder
- A pinch heeng (asafoetida powder)
Grind this to a semi coarse paste. DO NOT grind it to a smooth paste. The mix will look something like this.
- 1 big onion (finely chopped)
Add these to the above coarse mix.
You can also use cabbage instead of onions.
Let’s start making the masal vadai:
- Switch on the gas with oil for deep-frying.
A small tip: When the oil is hot, pour 1 tbsp of this oil in the mix. This will make the vadai soft.
- Take a small amount of the mix in your hand and make it into round balls.
- Flatten it using your fingers.
- Deep fry on low to medium flame till golden-brown. Hot hot masal vadai are ready!!
The mix needs to have very thick consistency, having little or no water. In case it tends to have thinner consistency, add besan (chana dal flour) to make it thick again.
I tried a lot of the recipes I got from Google, wherein you had to cook the rice along with water slowly and not discard the water. This may be the original way of making it, but this just didn’t work for me. I was watching this Masterchef India Special Class episode, wherein Chef Ripu Daman was taking a class on Brown Rice Risotto, and it looked awesome (Both Ripu and the Risotto 😉 ). Lazy me did not note down the recipe at that instant. And then, I searched for it a lot on Google, but just couldn’t find it 😦 .
Hence, using all the memory power I had left, I tried recollecting whatever I could from the show, and came up with my own recipe. Truly yummmm!!!!
The ingredients you’ll need are:
- 1 cup brown / white rice (cooked)
Arborio rice of course works the best, but normal or basmati rice works equally good!
For the vegetable gravy:
- 2 tbsp ghee
- 1 big onion (cut long and thin)
- 1 tbsp Ginger Garlic Green chilli paste
- 2 tomatoes (puree)
- 1 carrot, 4-5 beans (cut into small cubes)
- ½ capsicum (cut into small cubes)
- Few spinach leaves (optional)
For the cheesy sauce:
- 2 tbsp butter
- Little ajwain (carom seeds)
- 2-3 tbsp corn flour
- 1 cup milk
- 2 cheese cubes
- Black pepper
- Oregano flakes
- 1 tbsp sugar
Lets start making the risotto:
- To make the vegetable gravy, in a pan, take ghee. Add onions. Sauté.
- Add the ginger garlic green chilli paste. Sauté till aroma arises.
- Add the carrot, beans and spinach. Sauté till cooked.
- Add capsicum. Sauté for a minute.
- Add the tomato puree. Sauté till it leaves oil and is well cooked.
- Remove from the pan and keep aside.
- In another pan, let’s make the risotto. Take butter. Add ajwain.
- Add corn flour and fry for a minute. This white sauce needs to be thicker than the one we normally make, hence more corn flour and less milk.
- Add the milk. Sauté till it boils.
- Add salt, sugar, oregano flakes and black pepper.
- Add the rice. Keep stirring for 10-15 minutes on low flame.
- One small tip is to open up the rice with your fingers before mixing it in the pan so that no rice lumps are formed and the rice stirs in smoothly.
- Add grated cheese.
- Add the vegetable gravy and stir well. Serve hot!