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Punjabi gravy for the punjabi dish
Time Taken : 30-45 mins
Rating :

  1. First put oil into pan & hot it. Add seeds, spices and allow to splutter.

  2. Add onion, garlic, chilli & ginger paste one by one and mix well untill they change their colour.

  3. Add white paste & mix it. After few second, add tomato gravy & stir it. Add all masala & mix well until the oil separate out from paste. Stir it untill they turn into thick paste. You can store it for long time.

When you use this gravy for the dish, first take gravy, make it liquid with the help of water or buttermilk and then use for your dish.

You can use this gravy in:

  • Dam aloo

  • Matter panner

  • Mix vegetable

  • Paneer curry

  • Chole

  • Aloo matter paneer

  • Malai kofta

Vegetable soup

  1. First take a pan. Take 2 tsp oil and put into the pan & just hot it.

  2. Put dry red chilli, cinnamon, jeera, cloves and allow them to splutter.

  3. Add tomato soup, boiled mix vegetables. Now add salt & chilli powder according to your taste.

  4. Boil it for the five mintues and add heavy cream. If you want, hot serve with toast and bread stick.


(1) Main gravy:

250 gm Onion paste
8 cloves Garlic paste
2 Tomato (medium) gravy
4 Green Chilli & small piece Ginger : fine paste
2 tbsp Oil
1 tsp Mustard seed
1 tsp Jeera , Cloves, Cinnnamon, Red Chilli, 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

(2) White Paste:

1 tsp Peanuts
12 no of Almond & Cashewnut
1 tsp Seasame seeds
1 tsp Cumin seeds
1 tsp dry Watermelon seeds
1 tsp Khas Khas
1 tsp Fennel seeds

2 small can or 8 oz can tomato sauce
1 medium bowl mix vegetables (parboiled)
3 tbsp Heavy Cream
1 tsp Jeera
1 Red Dry Chilli
1 Cinnamon stick
3 Cloves

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