How to make Basic Punjabi Red Gravy – Receipe (Base Gravy)

How to make Basic Punjabi Red Gravy (Base Gravy)

Prep time: 10-15 mins

Cooking time: 20-25 mins

Serves: 4-5 people


2 tbsp oil

3 cloves (lavang)

2 black pepper

2 cinnamon

2 cardamom (elaichi)

2-3 bay leaves (tej patta)

1 tsp jeera (cumin)

3 cloves garlic

50 gm khoya/ mava

100 gm cashewnut paste

2 onions

3 tomatoes

1 tbsp sambhar masala

1 tbsp pav bhaji masala

1 ½ tbsp dhania jeera powder

1 tbsp red chilly powder

½ tsp turmeric powder

¼ tsp garam masala powder

2 tsp salt

½ tsp sugar

1 cup water

Coriander for garnishing



1. Soak cashew nuts in water for half an hour and make a smooth thick paste from it.

2. Chop tomatoes and make puree. Sieve the puree.

3. Crush garlic cloves.

4. Heat oil in a pan and add cloves, black pepper, cinnamon, cardamom, bay leaves, jeera. Cook these spices for 3-4 mins.

5. Add crushed garlic and chopped onions and cook till the oninons turn golden brown. Add sambhar masala, pavbhaji masala, garam masala, turmeric, red chilly powder and dhania jeera powder and cook for 3-4 mins. Sprinkle some water so the masala doesn’t burn.

6. After masala’s get cooked, add khoya and tomato puree and cook for 4-5 mins.

7. Then add cahewnut paste and cook for 5 mins. Then add salt and sugar and mix it properly.

8. Add 1 cup water and boil for 5 mins and garnish with coriander and use it.

9. The gravy can be used to make a variety of Punjabi dishes such as veg kolhapuri, makhanwala, veg kadai, paneer butter masala, stuffed capsicum and many more mouth watering dishes.


  • 1. This gravy can be stored in the refrigerator for 3 days and can be freezed in the freezer for 1 week.
  • 2. If khoya or mava is not available, then 1 tbsp melon seeds can be soaked with cashewnuts and made into a paste.
  • 3. While adding garam masala powders and other powders, sprinkle some water in the pan so that the masalas don’t burn.Dont cook the cashewnut paste for too long as it will make the gravy bitter.

To use this gravy, simply remove it from the fridge and add it to the sauté vegetables just like how we add tomato puree in Punjabi dishes.

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  1. kanu said,

    April 7, 2009 at 11:47 pm

    u’r chat recipies r gr8..!will try it soon..

  2. Anjali said,

    August 7, 2009 at 1:17 am

    U have written onion in ingredients but havent mentioned at which part of cooking those onions should be used.

  3. Neha Sheth said,

    August 9, 2009 at 5:52 pm

    Add onions after the whole garam masalas get cooked.

  4. soumia km said,

    January 31, 2010 at 2:19 am


  5. Khushboo said,

    March 25, 2010 at 12:48 am

    Can it b made without khoya or mawa….coz here in china its not available.

  6. Neha Sheth said,

    April 14, 2010 at 10:45 pm

    yea it can be made without khoya or mawa. if u want then take some milk powder add very little water to mix it and add to the gravy at the end . it will give a creamy texture.

  7. Neha Sheth said,

    April 14, 2010 at 10:50 pm


  8. Laxman said,

    June 7, 2010 at 2:33 am

    Can i make paneer masala testy like dhaba by using this gravy ?

  9. sharadha said,

    December 22, 2011 at 9:56 pm

    very nice . thank you. if possible can you tell me some base gravies apart from this. like brown, white base gravies for vegetarian dishes. tank u

  10. sharadha said,

    December 22, 2011 at 9:57 pm

    very nice . thank you. if possible can you tell me some base gravies apart from this. like brown, white base gravies for vegetarian dishes.

  11. Anu bhatia said,

    May 29, 2012 at 3:13 am worked i tried n made malai khofta all liked it ..

  12. Anu said,

    May 29, 2012 at 3:14 am

    Thanx. Its worked ..i tried ..n made malia kofta….n.even stored it n kept. In frizer..

  13. Neha Sheth said,

    June 5, 2012 at 2:47 pm

    My pleasure.

  14. June 11, 2012 at 12:09 am

    can we add fry paneer or kaju after making garey

  15. Neha Sheth said,

    June 13, 2012 at 10:27 pm

    Yea you can add fried paneer or kaju after making the gravy. If you want to add fried paneer then the best way is to fry the paneer first, then soak it in warm water. An hour before serving, heat the gravy properly and then add the paneer which you have soaked in warm water and again dont heat the gravy too much. This way your paneer will remain very soft. You can use this method of adding paneer for any recipe. The paneer really remains soft and doesnt become elastic. Enjoy your dish.

  16. paras gulati said,

    August 26, 2012 at 5:34 am

    I like red gravy chicken. And tomorrow is my exam of red gravy chicken plz friends pray to god I will passed in my exam.

  17. Sunidhi said,

    August 27, 2012 at 2:17 am

    i tried this recipe and added some butter it was very nice.

  18. raj said,

    October 31, 2012 at 8:40 am

    this recipe is very delicious and tasty i will like 2 tell all the people make and see this at hme itzzzz very easy

  19. varuni said,

    December 13, 2012 at 11:33 pm

    nice recipy I will try
    And can u please tell me veg biryani recipy

  20. aalok said,

    December 20, 2012 at 7:33 pm

    can v make red gravy without adding pavbhaji masala and sambhar masala, because i think it will make gravy taste different as those masala are not for punjabi dishes.

  21. Meeta said,

    January 20, 2013 at 7:23 pm

    Awesome, wonderful gravy :):-):-)

  22. kiran naik said,

    January 28, 2013 at 4:37 am

    So good ..

  23. ayesha said,

    February 20, 2013 at 3:42 am

    Can we use this grevy in vej patiyala…an please tel …how to make patiyala roles …….

  24. sweta said,

    April 18, 2013 at 1:51 am

    awasome!! ppl must try dis!! i made dis and it came out very yuummmyy

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