Spicy Punjabi gravy

Recipe by
Total Time:
15-30 minutes
Serves:1 cup
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Basic-Preparations.

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Ingredients

  • For main gravy:
  • 250 g - onion paste
  • 8 cloves - garlic paste
  • 2 - tomato (puree)
  • Paste of 4 green chilli and small piece ginger
  • 2 tbsp - oil
  • 1 tsp - mustard seed
  • 1 tsp each of jeera, cloves, cinnamon, red chillies
  • Bay Leaf
  • Curry Leaves
  • 1 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 1 tsp - Punjabi garam masala
  • Salt to taste
  • For white paste:
  • 1 tsp - peanuts
  • 12 - almond and cashewnut
  • 1 tsp - sesame seeds
  • 1 tsp - cumin seeds
  • 1 tsp - dry watermelon seeds
  • 1 tsp - khas khas
  • 1 tsp - fennel seeds

How to Make Spicy Punjabi gravy

  • 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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