Create a delicious, restaurant-style curry at home with Nairuti White Gravy Premix. This rich, nutty gravy is naturally thickened with a banana base and is ideal for dishes like Malai Kofta, Veg Kurma, or creamy Paneer preparations.
Ingredients
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4 heaped tablespoons (approx. 60 g) Nairuti White Gravy Premix (15 g per serving as per pack instructions)
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400 ml milk (for a creamier flavor) or curd (for a tangy, savory profile)
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2 tablespoons oil or ghee
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250–300 g vegetables, kofta, or paneer
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2 tablespoons fresh cream or additional curd (optional, for enhanced richness)
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Fresh coriander leaves for garnish
Method
1. Prepare the Base
In a mixing bowl, dissolve 4 heaped tablespoons of Nairuti White Gravy Premix in 400 ml of milk or curd, whisking until smooth and lump-free.
2. Cook the Gravy
Heat 2 tablespoons of oil or ghee in a pan. Add the prepared gravy mixture and bring it to a boil over medium heat, stirring continuously.
3. Simmer
Reduce the flame and simmer for 5 to 7 minutes, stirring occasionally, until the gravy thickens and starts releasing oil.
4. Add Main Ingredient
Gently add your cooked vegetables, kofta, or paneer. Stir to coat them evenly with the gravy and simmer for another 2 to 3 minutes.
5. Final Touch
For added richness, stir in fresh cream or extra curd (if desired). Adjust consistency to your preference and garnish with chopped coriander leaves.
Serving Suggestions
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Best enjoyed hot with naan, chapati, paratha, or jeera rice.
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Also perfect as a base for Shahi Paneer, Navratan Korma, or stuffed capsicum.
Popular Dishes You Can Make
Vegetarian Options
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Shahi Paneer
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Malai Kofta
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Veg Kurma
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Navratan Korma
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Stuffed Capsicum
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Creamy Broccoli
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White Vegetable Sabzi
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Kaju Curry
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Methi Malai Mutter
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Paneer Pasanda
Non-Vegetarian Options
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White Chicken Curry
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Malai Chicken Korma
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White Mutton Curry
Chef’s Tips
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Use milk for a rich, creamy flavor or curd for a tangy, savory finish.
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Add fresh cream or curd at the end for a smoother texture and enhanced taste.
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Store any unused premix in an airtight container in a cool, dry place.