First put oil into a pan and heat it. Add seeds, spices and allow to splutter.
Add onion, garlic, chilli and ginger paste one by one and mix well until they change their colour.
Add white paste and mix it. After few seconds, add tomato puree and stir it.
Add all masalas and mix well until the oil separate from paste. Stir it until it turns into a thick paste.
You can use this in any Punjabi dish. Just thin it with some water or buttermilk and then use.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.