Different Styles of punjabi gravies
Different styles of punjabi gravies
1) Tomato Gravy
Duration : 10 -15 minutes
Serves : 3 - 4
Ingredients :
4 tomatoes
2 onion
6-8 cloves garlic
2 inch piece ginger
4 -6 kashmiri dry red chillies
1/2 cup curd ( Dahi)
8-10 cashew
2 tbsp. oil
2 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 pinch asafoetida
1/2 tsp. garam masala
1/4 pinches cinnamon-clove powder
salt to taste
Method :
Grind all the above ingredients ingredients leaving oil aside in a mixer.Heat oil in the pan, add the above prepared paste,fry till oil separates from the sides of the pan.Add 1/2cup water, bring to boil, heat till it thickens. Now the gravy is ready to be served.
This is the basic punjabi gravy. This gravy is the base for preparing any punjabi sabzi.
2) Dahi Gravy
Duration : 18-22 minutes
Serve : 3-4
Ingredients:
1 small cup fresh thick Dahi or curd
2 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. flour
2 tbsp. oil
1 cup water
Method:
Beat Dahi with a spoon till it is finely even. Keep it aside.
Mix all masala in water, mix it well,dissolve and it Keep aside.
Heat oil, add cummin and mustard seeds, allow them to crackle.
Add asafoetida, curry leaves and dissolved masala. Stir fry
When oil separates, add curd, boil it .
Dissolve flour in remaining water, add and stir till boil resumes.
Add vegetables of your choice at this stage.
Boil till gravy becomes thick.
Garnish with coriander,grated panner serve hot with Jeera Rice,Veg Pulav or Biryani, Rotis, or Paratha....
Tastes good with boiled poatoes, peas, frenchbeans,onions,bell peppers.
3) Tomato Tamarind Gravy:
Duration : 15 - 20 minutes
Serve : 3 - 4
Ingredients:
2 tomato finely chopped
2 large onion cut into stripes
1 cup Bell pepper of mix colours cut into stripes
5-6 french beans finely chopped
1 1/2 tsp. garlic ginger paste
1 tbsp.finely chopped coriander leaves
2 tbsp. tamarind water
1 tsp. flour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
2-3 tbsp. oil
Dry masala:
1 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick
1 bayleaf
2 kashmiri dry red chillies
Roast together and dry grind in mixer
For Gravy:
Method of preparing Tomato Tamarind Gravy :
Dry roast flour to a golden brown.Keep aside.
Heat oil in the pan , add onions, fry well it till it becomes golden
brown. Add oil in a pan.
Grind in mixer.Keep aside.
In heated oil, add cumin seeds
allow to crackle
Add asafoetida, capsicum, ginger garlic paste
stir fry for a minute. Add all masalas, flour.
Add chopped tomatoes, tamarind water, salt, stir well.
cook till the gravy is thick and oil starts to
separate. Add prepared vegetables of your choice
Keep on low flame for about 2-3 minutes.
Garnish with finely chopped coriander leaves, serve
with cheese naan, Alu Paratha etc
Tastes good with vegetables like
boiled potatoes , boiled
peas, french beans ,babycorn etc
4) Palak Doodhi Gravy
Duration : 20 - 22 minutes
Serve : 3 - 4
Ingredients:
3 cups chopped spinach (Palak)
1 cup Bottle gourd (Doodhi) chopped into small pieces.
1 small onion finely chopped
1/2 tsp. ginger grated paste
2 tsp. flour
3 green chillies
6-8 garlic cloves
Method :
Take spinach in a large vessel, add chopped bottle gourd to it.
Mix it properly. Drizzle 2 tbsp. water all over it.
Cover and put to boil on high flame, for 3 minutes.
Pour chilled water over it in a plate .
Remove the excess water.
Put in a mixer, add chillies, chopped garlic, flour and a pinch of salt.
make a fine paste. Heat oil in a pan, add ginger paste and fry
Add powdered clove and cinnamon, and stir. Add onions, fry till light brown
Add Pureed spinach mixture, all other ingredients .Keep cheese aside for garnishing.
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable .Cook about 2-3 minutes.
Garnish with cheese and paneer cubes before serving.
Tastes good with vegetables like boiled green peas, baby corn, french beans, potato cubes , paneer cubes etc.
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