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5 Gravy that make Punjabi dish more Delicious

Punjabi food is popular in any street of India and may be out of the India. Gravy is basic thing in every punjabi dishes. you can easily store prepared gravy and make delicious punjabi dish in a minute. Here are 5 basic gravy that make your punjabi dishes more delicious. It is Simple and check out.

5 Gravy that make Punjabi dish more Delicious

White Gravy


2 Medium Onion, Roughly Chopped

1 Tablespoon Broken Cashew Nuts

6 Cloves Garlic Roughly Chopped

½ Piece Ginger

3 Green Cardamoms

2 Cloves

1 Bay Leaf

2 Green Chilies Chopped

1 Cup Fresh Curds

1 Tablespoon Fresh Cream

2 Tablespoon Oil

Salt to Taste

White Gravy


Cut the onions into big pieces.

Add enough water and boil. When cooked, Put the cashew nut pieces, garlic and ginger. Leave aside to cool.

When cool, blend to a smooth paste in the blender.

Heat the oil in the pan and add the cardamoms, cloves, and bay leaf. Stir it for 1/2 minute.

Put the onion paste and fry for one minute.

Add the green chilies and fry for a while. Remove from heat.

Mix the curds well and cook for 1/2 minute, stirring continuously. Add the cream and salt.

Cool and freeze in an air tight container or in polythene bags.


Brown Gravy


2 Heaped Cups Sliced Onion, Lengthwise (Around 6 Medium Onions)

3/4 Cup Oil To Deep Fry Onions

1.5 Teaspoon Garlic Paste

1 Teaspoon Ginger Paste 

2 Bay Leaves

3-4 Cardamom Pods

2-3 Cloves

1 One Inch Stick Of Cinnamon

4-5 Black Pepper Corn

1 Teaspoon Garam Masala Powder

2 Tablespoon Cashew Paste (Boil Cashew In Water For 4-5 Minutes, Drain The Water And Grind Cashews)

2 Tablespoon Cream

Salt To Taste

Brown Gravy


Separate petals of sliced onion before frying. Heat oil in a deep pan. Deep fry onion over medium-low heat.

Fry until brown. Keep stirring to avoid burning. Burned onion will ruin the flavor of the gravy.

When onion is fried well, remove it from the oil. Grind them with hot oil. Use 1/2 cup water to make fine paste.If some oil is left in kadai, then use it to fry whole spices.

Heat the oil and add cloves, cardamom, black pepper, cinnamon and bay leaves. Sauté it on low heat. Sauté ginger-garlic paste.

Put onion paste and cashew paste. Cook it on medium heat. Add some water to adjust the consistency. Stir occasionally as cashew paste tends to stick at the bottom.

Finally add cream and garam masala. And turn off the gas.


Kadai Gravy


750 Grams Tomatoes

1 Tablespoon Coriander Seeds

10 Whole Dry Red Chilies Broken Into Pieces

6 Cloves Garlic Chopped

4 Green Chilies Chopped

2 Piece Ginger Grated

1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves)

1 Teaspoon Garam Masala

4 Tablespoon Oil

Salt to Taste

Kadai Gravy


Chop the tomatoes finely or grind coarsely.

Roast the coriander seeds and red chilies lightly on a pan and blend it in mixture jar.

Heat oil in pan. When oil heat enough then add pounded spices and cook for few seconds.

Add ginger and green chilies and sauté for 3o seconds.

Put tomatoes and sauté till oil comes on the surface. Then mix kasuri methi, salt and sprinkle garam masala.

Cool and freeze in air tight container or zip lock bags.


Makhani Gravy


1 Cup Chopped Onions

1 Piece Ginger

6-7 Cloves Garlic

2 Tablespoon Broken Cashew nuts

1 Teaspoon Chilli Powder

2 Cups Fresh Tomato Puree

1 Teaspoon Cumin Seed Powder

1/2 Teaspoon Garam Masala Powder

1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves)

1 Tablespoon Honey

1/4 Cup Milk

1/4 Cup Cream

1 Tablespoon Oil

1 Tablespoon Butter

Salt to Taste

Makhani Gravy


Blend the onions, ginger, garlic and cashew nuts to a smooth paste.

Heat the oil in a pan and add the ground paste and cook till light brown in color.

Add the chilli powder and tomato puree and cook for a few minutes.

Put the Cumin powder, garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.

In a pan melt butter add the kasuri methi and remove from the flame.

Mix this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.

Cool and freeze in an air tight container or in zip lock bags.


Salan Gravy


3 Teaspoon Oil

1 Medium Onion Grated

1 Ginger Chopped

4-5 Cloves of Garlic Chopped

1 Teaspoon of Tamarind Paste

Salt to Taste

For Dry Roast:

1 Tablespoon Peanuts

2 Tablespoon Sesame Seeds

¼ Teaspoon Fenugreek Seeds

1 Teaspoon Cumin

2-3 Dry Red Chilies

2 Teaspoon Coriander Seeds

Salan Gravy


Heat oil in the pan, add onions and cook till golden brown, then add ginger and garlic and sauté for a minute.

Heat another pan and dry roast peanuts. After they are done put cumin and fenugreek and sauté till they turn red.  Then add sesame seeds and spices and sauté for 30 seconds.

After they cool down add the onions, roasted mixture and tamarind paste and make a fine paste using little water.

You can store in the freezer in small air tight containers and use it within 15 days to make different curries quickly.

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Posted by Priyanka

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