Note the correct way to make restaurant style Punjabi gravy, can be stored for 1 month.

Gravy Recipe: Different types of vegetables are prepared daily in Indian homes. The demands of family members change from day to day. Especially Punjabi style vegetables are liked by everyone, young and old. But preparing gravy for this takes hours of work. Many people do not even make restaurant style gravy at home. This is because they do not know the secret tips of making gravy. Let us tell you today how to make gravy with the correct measurements. If you make gravy at home with these measurements and spices, then a perfect restaurant style vegetable can also be easily made at home. Because not everything is magic gravy. Once you learn how to make delicious gravy, making any vegetable will be easy.

Punjabi Vegetable Gravy Recipe

– First of all chop 1 kg onion and 1 kg tomato.

– Heat two spoons of oil in a large vessel. Add bay leaves, cinnamon cloves, black pepper and cumin seeds to it. Once the spices are roasted, add three spoons of ginger and garlic paste to it. And fry on low flame.

-After ginger and garlic are roasted, add chopped onion to it and fry on low flame until the onion turns pink. – After the onion is roasted, add chopped tomatoes to it and cover everything and cook.

– Soak 10 to 15 cashews in a bowl. – When the cashews get wet, make a paste of it and keep it aside.

– When the tomato water gets burnt and the oil starts separating from the gravy, turn off the gas and let the mixture cool down. When the mixture cools down, take out the standing masala and make a paste by taking the remaining ingredients in a mixer jar.

– Now heat oil in another vessel and add prepared onion and tomato paste in it. Also add cashew paste and fry on low flame.

– After five to ten minutes, add red chili powder, turmeric, coriander powder, garam masala and dry mango powder to this paste and fry it on low flame. After five minutes add some hot water into it.

– When oil starts separating from the gravy again, add Kasoori Methi to it and pour some desi ghee on top. Fry on low flame for five minutes and turn off the gas. Gravy used in Punjabi vegetables is ready. You can cool this gravy and keep it in the refrigerator.