White Gravy

Cut the onions into big pieces.

Add ¾ cup of water and boil. When cooked, add the cashewnut pieces, garlic and ginger. Leave aside to cool.

When cool, blend to a smooth paste in the blender.

Heat the oil in a pan and add the cardamoms, cloves and bay leaf and stir for about ½ minute.

Add the onion-ginger paste and fry for 1 minute.

Add the green chillies and fry for a while. Remove from the heat.

Add the curds. Mix well and cook for ½ minute, stirring continuously. Add the cream and salt.

Cool and freeze in an air-tight container or in polythene bags.