How to make Basic White Gravy -

A rich and creamy gravy that can be cooked with vegetarian or non-vegetarian items.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole garam masala (खड़ा गरम मसाला), Khoya/mawa (खोवा / मावा)

Cuisine : Indian

Course : Gravies, Sauces and Stocks

You can also find more Gravies, Sauces and Stocks recipes like Fried Onions for Biryani Sweet And Sour Sauce Eggless Mayonnaise Falafel Sauce

Basic White Gravy

Basic White Gravy Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Basic White Gravy Recipe

  • Whole garam masala

  • Khoya/mawa grated ½ cup

  • Oil ¼ cup

  • Green cardamoms 7

  • Green cardamoms crushed 2, 1 inch sticks

  • Black cardamoms crushed 2

  • Cloves crushed 4

  • Onion paste boiled 1 cup

  • kaju-magaz paste ¾ cup

  • Salt to taste

  • White pepper powder ½ teaspoon

  • Green chilli paste 2 teaspoons

  • Green cardamom powder 1 teaspoon

  • Ghee 2 tablespoons


Step 1

For the gravy heat the oil in a deep non stick pan. Add green cardamoms, cinnamon, black cardamoms and cloves and sauté till fragrant. Add boiled onion paste and sauté for five minutes on low heat.

Step 2

Add khoya and sauté for two to three minutes. Add kaju-magaz paste and salt and mix well.

Step 3

Add four cups water, white pepper powder, green chilli paste, green cardamom powder and bring the gravy to a boil. Add ghee and mix well.

Step 4

Strain the gravy into another non stick pan and grind the residue. Add the residue to the strained gravy and mix well.

Step 5

Use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.