How to Make Punjabi Curry Base | All Purpose Gravy | Punjabi Gravy Recipe | Ruchi | Rajshri Food

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Learn how to make Punjabi Curry Base at home with our Chef Ruchi Bharani.

Punjabi Curry Base Ingredients:
Introduction - 0:00

How To Make Punjabi Curry Base Paste - 0:32
3 tbsp Oil
4 Cinnamon Sticks
8 Cloves
8 Cardamom Pods
1 tbsp Cumin Seeds
2 Bay Leaves
4 Onions (Sliced)
Salt 10 Garlic Cloves (crushed)
2-inch Ginger (chopped)
10 Tomatoes (chopped)

How To Make Cashew and Melon Seed Paste - 2:58
3 tbsp Cashew Nuts (soaked)
3 tsp Melon Seeds (soaked)

How to Make Punjabi Curry Base - 3:52
1 tbsp Oil
1 tsp Turmeric Powder
2 tsp Coriander and Cumin Powder
2 tsp Garam Masala Powder
3 tsp Kashmiri Red Chilli Powder
Salt (as per taste)

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About Punjabi Curry:
Curry is a variety of dishes originating in the Indian subcontinent. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Turmeric is the main spice in curry, having a warm, bitter taste and is used to flavor or color curry powder, mustard, butter, and cheese. Curry is generally prepared as a sauce.

Most Punjabi dishes are prepared using tadka, which is made with the frying of a "masala", which is a mix of ginger, garlic, onions and tomatoes with some dried spices. This is followed by the addition of other ingredients, water, and occasionally milk. Normally spicy, spice levels vary greatly depending on the household itself. Ghee and mustard oil are the most commonly used cooking fats. Many popular Punjabi dishes such as Makhani and rajma are curry-based. These dishes are usually served with steamed rice and chapatis.