Punjabi recipe is prepared in delicious gravy. Punjabi dishes are simple, healthy and yet has its own fascination ...The gravy can be used to make a variety of Punjabi dishes such as Kofta curry, Corn curry, Baby potato Curry, Shahi paneer, Navratan Korma, Paneer Bhurji and many ohters.
Prep Time:5-8min Filling Time: 8-10min Cooking Time: 12-15min Ingredients: 3 big tomatoes(Readymade crushed tomato can be used) 1 big onion diced 2-3 clovies garlic 1 inch of ginger 2-3 bay leaves 1 teaspoon red chili powder 1 teaspoon peparika powder nutmeg powder just to taste saffron powder just to taste dissolve in 1 tbsp water cardamon powder just to taste cinnamon powder just to taste aamchoor powder just to taste cumin powder just to taste coriander powder just to taste (If you don't have all this powder ready mix all them together and grind them in the grinder) 2 tbsp. oil salt according to your test but deffinitely need 1 teaspoon. 1 tsp. Brown sugar 1 tbsp. unsalted butter. If using salted add less salt Water as needed | 
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Boil tomatoes with enough water for about 10-15 min. Take off the skin and make puree. Readymade crushed tomato can be used to save some time. Now heat just 1 tbsp out of 2 tbspoil in the pan and saute the onion till golden brown. When done make paste of cooked onion, ginger and garlic. Again use the same pan and pour another 1tbsp of oil at this time and add bay leaves. Add onion paste, tomato puree, all spice powders, salt, sugar and cook about another 5 min. Add water if needed. Add butter and just cook till the butter is incorporated in gravy. You will get nice smooth gravy.
You can use this gravy to many dishes. If you going to use heavy cream, add heavy cream at last before serving. this gravy can be freezed and use them later to make many dishes such as Paneer Masala, Paneer Bhurji, Vegetable kormaand many more recipes.
I use this gravy in almost all punjabi curries. I add peas, paneer and potato to just make simple punjabi curry.
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