Until recently, my experience with gravy has been exclusively with the brown savory variety, the type served alongside mashed ...

Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Add the thyme ... herbs until you are ready to make the gravy, then strain.

3. In the same heavy bottom pan add 30ml of oil and cook the khoya till it gets golden brown. Once you achieve the desired color keep it aside to cool. 4. Once the cashews and khoya are cooled combine ...

Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. This gravy is suitable for vegans, with the brown miso creating a full flavour everyone ...