How To Make Your Indian Gravies Creamy Without Cream
By Aanchal Mathur
Be it vegetarian paneer pasanda or the rich butter chicken, many of our favourite Indian curries are creamy and thick. Did you know there are healthier alternatives than store -bought heavy cream to make your curry thick and rich?
Cashews
Simply blitz some cashews with a little bit of water or milk and add to your curry for a rich, nutty and creamy texture and flavour.
Mushrooms
Mushrooms have a naturally creamy flavour. Simply saute mushrooms and blend with some milk into a fine thick paste, and you’ll have a creamy flavour to your curries and pasta too.
Semolina Flour/ Whole Wheat Flour
If you are someone who uses cornstarch as thickening agent, swapping it with semolina flour or whole wheat flour can be a healthier alternative.