Why You’ll Love this Creamy Indian White Gravy
When you’re craving something rich and decadent yet versatile enough for countless dishes, this Creamy Indian White Gravy is absolutely going to become your new kitchen staple.
I’m obsessed with how the boiled onions and cashews create that silky-smooth texture that’s honestly impossible to resist.
The aromatics—ginger, garlic, cardamom—mingle beautifully with the tang of yogurt, creating layers of flavor without overwhelming heat.
And isn’t that precisely what we want sometimes? A gravy that’s luxuriously creamy but doesn’t hide the flavors of whatever you pair it with?
Trust me, this will elevate everything from simple vegetables to elaborate paneer dishes.
What Ingredients are in Creamy Indian White Gravy?
The secret to this luscious white gravy lies in its perfectly balanced ingredients that create a symphony of flavors while maintaining that gorgeous creamy white color. Unlike the more common tomato-based Indian gravies, this recipe relies on boiled onions, cashews, and dairy components to develop its rich texture and subtle flavor profile. You’ll notice there are no red spices here—that’s intentional to preserve the elegant white appearance that makes this gravy so distinctive.
- 4 large onions, quartered
- 1 cup cashews
- 2 tablespoons oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green cardamoms
- 2 green chilies, slit
- 1/4 cup mawa (khoya), grated
- 1/2 cup yogurt, whisked
- Salt, to taste
- 1/2 teaspoon white pepper powder
- Water, for boiling and cooking
A few notes about these ingredients—the mawa (also called khoya) might be unfamiliar if you’re new to Indian cooking, but it’s fundamentally milk solids that add incredible richness. You can find it at Indian grocery stores, though in a pinch, some heavy cream with a bit of milk powder can work as a substitute. The white pepper is vital here instead of black pepper, as it maintains the gravy’s pristine color while still providing that gentle heat. And while the recipe doesn’t specify, I recommend using full-fat yogurt for the creamiest results—low-fat versions tend to separate when heated.
How to Make this Creamy Indian White Gravy
Creating this luxurious white gravy begins with properly preparing your onions—the foundation of the sauce. Start by quartering 4 large onions and placing them in a pan with enough water to cover them. Bring the water to a boil and let the onions cook until they’re completely soft. This boiling process removes the pungency and potential browning factors that would otherwise color your gravy.
Once tender, drain the onions and allow them to cool before grinding them into a silky smooth paste. Meanwhile, take 1 cup of cashews and soak them in warm water for about 30 minutes, then blend them into a creamy paste that will give your gravy that signature velvety texture.
The cooking process itself is surprisingly straightforward. Heat 2 tablespoons of oil in a heavy-bottomed pot (a handi works particularly well if you have one), then add your onion paste. Can’t you just imagine that gentle sizzle as the paste hits the hot oil? Stir continuously to prevent any browning, then add 1 tablespoon each of garlic and ginger pastes, 2 green cardamoms, and 2 slit green chilies.
These aromatics infuse the base with flavor without compromising the color. Now comes the richness—add 1/4 cup of grated mawa (khoya) and your cashew paste, stirring everything together. The mawa melts into the mixture, creating that indulgent mouthfeel that makes this gravy so special.
The final steps transform your mixture into a proper gravy. Add 1/2 cup of water and mix well, then allow everything to simmer on low heat for 5-10 minutes, letting the flavors meld and develop. The gravy will begin to take on a cohesive quality during this time, the various components becoming one harmonious sauce.
Finish by stirring in 1/2 cup of whisked yogurt, which adds tanginess and contributes to the creamy texture. For an authentic touch, consider using tools from a high end Vietnamese cooking set that offers precision when incorporating delicate ingredients. For outdoor entertaining, an outdoor grill combo with air fryer functionality provides versatility for preparing complementary dishes alongside your gravy. Season with salt to taste and 1/2 teaspoon of white pepper powder for a subtle heat that won’t discolor your beautiful creation. A final minute of gentle cooking allows everything to come together perfectly, then remove from heat and let cool slightly before serving.
The result? A sophisticated white gravy that’s as visually stunning as it’s delicious.
Creamy Indian White Gravy Substitutions and Variations
Although this classic white gravy recipe creates a luxurious base for many Indian dishes, you might find yourself needing to make substitutions based on what’s in your pantry or dietary preferences.
Can’t find mawa? Heavy cream can work in a pinch, though you’ll miss some of that caramelized richness. Cashews too expensive? Try blanched almonds instead.
For a dairy-free version, coconut cream can replace yogurt, offering a subtle tropical note that pairs beautifully with cardamom.
For variations, I love adding a pinch of saffron for color and aroma, or mixing in puréed cauliflower for a lighter, vegetable-forward sauce.
What to Serve with Creamy Indian White Gravy
Many fantastic dishes pair beautifully with this creamy Indian white gravy, making it one of my favorite sauce bases to keep on hand.
It’s perfect with naan bread, which soaks up every last drop of that rich, cardamom-infused goodness. Rice dishes like basmati or jeera rice provide the ideal canvas, too.
For proteins, try serving it with paneer tikka, grilled chicken, or even lightly spiced fish.
Vegetable dishes like aloo gobi or simple roasted cauliflower transform into something special.
And those cashews in the gravy? They create a heavenly match with other nutty flavors on your plate.
Final Thoughts
Once you’ve mastered this creamy Indian white gravy, you’ll wonder how you ever lived without it in your kitchen arsenal. The luxurious combination of cashews, onions, and mawa creates a silky backdrop for countless dishes, from paneer to vegetables to grilled meats.
I love how versatile this gravy is—mild enough to please sensitive palates while still carrying those distinctive Indian flavor notes. The white pepper and cardamom give it warmth without the visual intensity of red spices.
Can you imagine your dinner guests’ faces when you serve this restaurant-quality sauce at home? Pure culinary magic, right on your dining table.
For a creative fusion option, try pairing this gravy with a rye bread sandwich inspired by classic Sloppy Joe preparations for an unexpectedly delicious combination of flavors.
