Ingredients

• For main gravy:
• 250 g - onion paste
• 8 cloves - garlic paste
• 2 - tomato (puree)
• Paste of 4 green chilli and small piece ginger
• 2 tbsp - oil
• 1 tsp - mustard seed
• 1 tsp each of jeera, cloves, cinnamon, red chillies
• 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
• For white paste:
• 1 tsp - peanuts
• 12 - almond and cashew nut
• 1 tsp - sesame seeds
• 1 tsp - cumin seeds
• 1 tsp - dry watermelon seeds
• 1 tsp - khas khas
• 1 tsp - fennel seeds

How to Make Spicy Punjabi gravy

• First put oil into a pan and heat it. Add seeds, spices and allow to splutter.
• Add onion, garlic, chilli and ginger paste one by one and mix well until they change their colour.
• Add white paste and mix it. After few seconds, add tomato puree and stir it.
• Add all masalas and mix well until the oil separate from paste. Stir it until it turns into a thick paste.
• You can use this in any Punjabi dish. Just thin it with some water or buttermilk and then use.