White Gravy

South African Country Life - - Country Chef -

Makes 4 por­tions

• 200g cashew nuts • 1 onion

1st Tadka (brais­ing)

• 5 tbsp oil

• 1 tsp gin­ger and gar­lic paste

2nd Tadka (brais­ing)

• 500ml wa­ter

• 50g yo­ghurt

• ½ tsp car­damom pow­der • ½ tsp salt

METHOD Place cashew nuts and onion in a large pot, fill with wa­ter and boil till very soft. Re­move from heat and cool slightly. Blend to a paste. Heat a sec­ond large pot, add the oil, then the gin­ger and gar­lic paste and cook. Add in the cashew nut paste and cook for 2 min­utes. Add in the 2nd tadka in­gre­di­ents and cook to a ‘split’ look. Blend and ready to use.

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