Punjabi red gravy

You can absolutely say, “Punjabi red gravy is the king of almost all Punjabi dishes”. Richer in taste with combinations of different pastes makes it more flavorful and delicious. This Punjabi red gravy is an all-time favorite on the menus of almost all restaurants because they always make this gravy ready and make different dishes from it by little variations. So that’s why I come here with mouthwatering red gravy recipe which can help you to make any Punjabi dishes as perfect as like restaurant taste…At your home. Try it and let me know how you like it???

Ingredients

  • For onion paste:
  • Onion – 2 midium size onion slice cut
  • Oil – 1 TSP
  • Water – 3 TBS
  • For tomato paste:
  • Tomatoes – 4 Cut
  • For Green paste:
  • Green chilies – 5 to 6
  • Garlic – 4 lagre cloves
  • Ginger – 2 inch
  • Water – 3 TBS
  • For white paste:
  • Cashed – 10 to 15
  • Almond – 10
  • Water – 4 TBS
  • For gravy:
  • Vegetable ghee – 2TBS
  • Oil – 2TBS
  • Star anise (badiya) – 1
  • Bay leaves – 2
  • Dry red chilies – 3
  • Cloves – 6
  • Cinnamon stick – 1 large
  • Cardamoms – 3
  • Black paper – 6
  • Turmeric powder – ¼ TSP
  • Red chili powder – 1 TSP
  • Coriander powder – 1 TSP
  • Garam masala – 1 TSP
  • Kitchen king masala – 1 TSP
  • Chat masala – 1 TSP
  • Chana masala – 1 TSP
  • Kasturi methi – 2 TBS
  • Salt – As per taste
  • Water – 1 to ½ cup
  • Butter – 2 TBS

Method

  • Beat curd very well.
  • For Onion paste:
  • Saute onion in oil for 5 to 7 minutes or until it’s become golden brown.
  • After it’s done, let it cool down half the way.
  • Add onions and water to it and make puree out of it.
  • For green paste:
  • Add garlic, ginger, green chilies and water to mixer.
  • Make smooth puree out of it.
  • For tomato paste:
  • Add cut tomatoes to mixer.
  • Make puree out of it.
  • For white paste:
  • Soak cashew and almonds in warm water for 1-2 hours.
  • Peal the skin of almond and add both into mixer followed by milk.
  • Make smooth puree out of it.
  • For gravy:
  • Add ghee and oil to pan and let it heat up.
  • Add all whole spices to it and saute it for 30seconds.
  • Now add green paste to it and immediately cover pot to save from spluttering.
  • Cook it for 1minute.
  • Add tomato puree to it and let it cook for 5 to 7 minutes on medium to low flame with stirring in between 2-3 times.
  • Now add onion paste to it and let it cook for 4 to 5 minutes on medium to low flame with stirring in between 2-3 times.
  • Add white paste to it and let it cook for 4 to 5 minutes on medium to low flame with stirring in between 1-2 times. (Do not cook gravy much after you add white paste because over cook cashew paste will make your curry bitter)
  • Now add Turmeric powder, red chili powder, coriander powder, garam masala, kitchen king masala, chat masala, chana masala, kasturi methi, and salt as per taste and mix all well.
  • After all mix well, add 1 & ½ cup water or as per you need consisting of your gravy.
  • Let it cook gravy for final 5 minute and add butter on top.
  • Tips:
  • You can freezer it and you can use as per you need it or you can even make all paste and pack it in separate boxes and like that also can be store. So when you want to assemble all, it will be less work.
  • You can substitute white paste with heavy cream.
  • You can make white paste with cashew, melon seeds and poppy seeds too.

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