Punjabi Red Gravy Recipe

A basic indian punjabi red gravy that can used with vegetables, paneer or anything that goes with it.

Servings: 2

Total time: ~30 minutes

Here’s what you need:

  • 1 medium sized onion (Each layer separated and cut into 1/3rd)
  • 1/2 tbsp unsalted butter
  • 4 Tomatoes
  • 2 Green chillies slit lengthwise
  • 1 tbsp grated ginger (or paste)
  • 1 tbsp grated garlic (or paste)
  • 10 Cashews broken into small pieces
  • 1 Bay leaf
  • 2 Whole Cardamom
  • 3 Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Shah Jeera
  • 1/2 tsp Fennel seeds
  • 1 tsp Garam Masala
  • A pinch of Kasoori methi
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • Sugar (to taste, optional)

Here’s what you do:

  • Cut each of the 4 tomatoes into 4 pieces each and then put them in boiling water for ~4-5 minutes or until you see the skin pealing off. Discard all and any of the hot water and let them cool.
  • Take the broken cashews and soak them in hot water for 10 minutes.
  • Meanwhile, pre heat the oven to 350F.
  • Take the onion pieces in an oven safe container and mix in 1/2 tbsp melted unsalted butter. Once the oven is preheated, put the onion/butter mixture in the oven and let it cook till the onions start turning a little brown at which point remove and let them cool.
  • Once the tomatoes cool down, puree them in a blender.
  • Once the onions cool down, blend them along with the cashews and 1 green chilly (you can add both green chillies if you like it hot) into a smooth paste.
  • Heat 2 tbsp oil in a pan.
  • Once heated add the shah jeera, bay leaf, cinnamon stick, cloves, cardamom. When the mixture starts imparting flavor, add in the ginger and garlic. Mix in and cook for 1 min.
  • Now add the onion paste, turmeric powder and salt according to your taste and cook for 2-3 minutes on medium low heat (cover it to avoid splatters).
  • Now add the tomato puree, 1 tsp sugar and cook for another 4-5 minutes on medium low heat (Again, cover it to avoid splatters).
  • Now add garam masala, kasoori methi, fennel seeds and cook for another 3-4 minutes. Adjust salt and sugar as needed. Let it cook for another 1-2 minutes. Turn off the heat.

Tips, Tricks, Hints, Notes

You can add in paneer or any boiled/steamed vegetables (like carrot, potatoes, peas, cauliflower) to this gravy and savor it’s richness.

You can cook the gravy in bulk and freeze it in zip lock bags for later use.


  1. For a richer gravy ; sieve the tomato puree
    For a creamier gravy ; add watermelon seeds (they are called magajtari in gujarati) in hot milk for 30mins and crush them and add it to the mix, along with the cashews


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