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 Cashewnut
• 1 tsp – sesame seeds
• 1 tsp – Cumin seeds
• 1 tsp – dry Watermelon seeds
• 1 tsp – khas khas
• 1 tsp – Fennel seeds

Method:

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

Recipe courtesy of Sify Bawarchi