Punjabi red gravy for almost all punjabi dishes by crazy4veggie.com
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- Опубліковано 4 сер 2024
- You can absolutely say, "Punjabi red gravy(#punjabicurry) is the king of almost all Punjabi dishes". Richer in taste with combinations of different pastes makes it more flavorful and delicious. This Punjabi red gravy is an all-time favorite on the menus of almost all restaurants because they always make this gravy ready and make different dishes from it by little variations. So that's why I come here with mouthwatering red gravy recipe which can help you to make any Punjabi dishes as perfect as like restaurant taste...At your home. Try it and let me know how you like it??? #redcurry
#crazy4veggie
And absolutely, all the details ingredients and printable recipes are there on my site
crazy4veggie.com/punjabi_red_g... - Навчання та стиль
What is wrong with humans. Negative and racist comments on a cooking video, come on people? Be grateful this lady is sharing her receipt with people who love cooking and food from all corners of the world. I for one would like to thank her for taking the time to do this.
I don't know why people are making so much fuss over the word authentic. she is housewife and a full-time mother. she is not a professional that she has to think every time she says something. I made this gravy and it taste devine. may not be authentic Panjabi but the ingredients are more or less same and she did say this is her version. so keep calm and enjoy cooking.
Thank you for sharing your recipe. I am going to try it this week.
Thank you crazy4veggie for showing your Punjabi red curry gravy.I think it's one of the best base currys I've made.The flavour is fantastic.Keep up the good work.
All the best,
Gary
I'm a nutritionist and chef. I think you did a great job with this recipe! Spices are so important for digestion and good health. I prefer using coconut oil or homemade ghee instead of vegetable/soy/palm oils they're so heat stable and better for health. Anyway, nice work!
Oh my goodness.. this looks soooooo flavorful... thank you for sharing.. I have watched a lot of curry recipes, but this one has really caught my attention. I have chosen this one to be the first one I want to try to create in my own kitchen.. Thank you for your clear and precise instructions, I feel like I understand each step.. I am sooo excited ! Thank you :)
MrDaz324 : you spent 56 years in Punjab so I am not denying that my recipe is Authenticate Punjabi. Not this recipe, but every recipe I posted here is my own style of cooking and It might not be authenticate and matching with original style of cooking. I am trying hard to share my recipe to world who loves to appreciate. It is not only cooking but it involves lot more work like shooting video and editing to post it and writing recipe. It is really very easy to criticize someone then appreciating the good work. It would be really good if you appreciate someone's hard work.
Forget the negative people....and forget that fellow...it's not as if his Jalandhar is the epi-centre of Punjab and he should realise how many people live there and everyone will have a different way of making food. Looks like a good base for something.
When you are on open forum, making it a means of your livelihood, please learn to take any comments, be it a criticism in its right perspective. Whatever hard work you do is for yourself because there are thousands like you flooding social media, so don't expect it to be appreciated by all and sundry. By the way I appreciate your work. I have unsubscribed due to your zero tolerance.
Rajnikant Kapadia there are millions of people who subscribe to channel oneday and unsubcribe later. don't make a big deal of it
Crazy4veggie
Looks yummy ! Shall try the recipe soon , thank you !
Thank you! Its great Recipe!
Cool going to try and make my first curry next week so going to give this one a go!
Good recipe will definitely try,
Yes, I am also using magas seeds too. actually it's more better because if you over cook almond paste then it will leave bit bitter taste in your curry. anyway thanks for liking and your suggestion and btw..It's Nehal. Keep watching and enjoy...
Good I'm happy to see you are recipes
Wonderful recipe and awesome idea. Thanks.
this looks lovely thanks for posting!
Thanks for posting C4V ...some very good tips here, looks wonderful, will have to give it a whirl !
+rael1999 Thank you.
Interesting way of making a gravy. Will try this. I'm assuming that the green, onion and tomato pastes can be frozen for future use?
Great cooking vid and some comedy as well. Love it! "Your stove will be mad,Damn Mad" LMAO!
All those she added in this sauce a very healthy for sure.
from watching many videos in which "Indian" food is prepared I have noticed that many comments are about the correctness & authenticity of the recipe and methods used by the person posting the video. This may be as a result of the variety of cuisine and the slight modifications that regions, families etc make to their food BUT I would suggest that instead of simply saying something is BAD, VILE or WRONG that people offer helpful advice - maybe suggest a link to their video, or one by a 'competent' person showing the correct method. It shows the ugly side of human nature when all the comments are hurtful and negative...
mam, good job , i tried this Punjabi gravy, which i used in both chicken & paneer on the same day, my kids loved it.don't react to critics .awesome,keep posting good recipes
Thanks for sharing your great recipe and interesting techniques. 👍
Thank you so much
Kamaal ji!
Nice recipe..
thanks for the recipe
Very good. Thank you.
i tryed this greavy today with mushrooms..... its was really like punjabi chicken curry....awesome thankyou for this video...am ur new subscriber...... : )
Curry is good and also i like your english .
Love to make your red gravy.. i love this.yes.. it's little bit leanghthy but.. test was awesome.. 😋😍😍
Very good gravy.
Thank you have you check out the link brown rice vs black rice ? Can you make a dish with red rice and fenugreek please
Hi ..I have tried it..it tastes very nice.. I will always prefer this recipe for punjabi sabji
Thank You so much
+Ankur shah Thanks for your feedback. I am glad you enjoyed it. Stay tune for more recipes.
Nice and spicy! love it. Yes folks ya'll can add or reduce spices to your taste. And i love her cute punjabi accent!
Excellent. Thank you for sharing this recipe.
hi, as you said this red gravy is a really magic base for all types of punjabi subzis. but one thing i need to know what all the 7 dry spices kindly give me the details. as you said i seached for the same in your website i could not find it
i like it..
Y dont u add kashmiri red chilli powdr instd of red color ? :) ...god bless !!!
Nice 👍
Thanks tips
vry nice looking good
Nice idea
nice,easy and good
She has put all her efforts and spent valuable time to share such great recipes. If you really love cooking you can make some neccessary changes keeping your health factor in mind. She is here to give us basic ideas of every recipe for that we should not have right to crticise. If you feel yourself confident cook then please come and share your youtube videos too. Keep it up Neha.
Chirag Patel Thanks for your support Chirag. I never downsize my passion from negative comments or people. World is colorful and we can find all type of people here. They have their own opinion and I have my own choice to take it or not ;) Keep watching and don't forget to subscribe.
can you use this in non veg as well? and can we use normal cow ghee instead of vanaspati?
i am definitely going to try it with your recepie of stuffed dum aloo...
Thanks for liking Meghna. Also let me know how did it turn our if you already try this or about to try. Please subscribe to my UA-cam channel if you don't to get update about new recipes coming on my channel.Enjoy...!
That's true but that's my one of version of making this gravy. you can absolutely skip spices or adjust it as per your preference...Thanks for stopping...
How many days we keep it in fridge and use ?
U r right on top Mrs. Shweta. Thank u for the big correction.
સામગ્રી
3 ટેબલ સ્પૂન તેલ
1/4 ટી સ્પૂન જીરું
1/4 ટી સ્પૂન હિંગ
5 લાલ કાશ્મીરી મરચાં
3 તજ
3 લવિંગ
1/4 ટી સ્પૂન ધાણા
1 ટી સ્પૂન આદુની પેસ્ટ
10 નંગ લસણની પેસ્ટ
2 ટામેટાનો પલ્પ
1 ટેબલ સ્પૂન ઘાણાજીરુ
1 ટી સ્પૂન ગરમ મસાલો
1/2 ટી સ્પૂન લાલ મરચું
1/2 ટી સ્પૂન હળદર
1 ટેબલ સ્પૂન કાજુ
મગજતરીના બી
ખસખસની પેસ્ટ
1 ટેબલ સ્પૂન માખણ
1 ટેબલ સ્પૂન દહીં
5 ટેબલ સ્પૂન ટોમેટો કેચઅપ
1 ટેબલ સ્પૂન ક્રીમ
રીત
ગેસ પર કઢાઈમાં તેલ મુકો તેમા જીરું નાખી તતડે એટલે હિંગ નાખો
લાલ મરચાંને પાણીમાં થોડીક વાર પલાળી મિક્સરમાં ક્રશ કરી લો તેમાં તજ-લવિંગ ધાણા નાંખી વાટી પેસ્ટ બનાવી લો
પેસ્ટ તથા આદુ-લસણની પેસ્ટ નાંખી તેને હલાવો
ડુંગળીની પેસ્ટ નાંખી મીઠું મરચુ હળદર ધાણાજીરું ગરમ મસાલો તથા થોડુ પાણી નાંખવું
કાજુ-મગજતરીના બી ખસખસની પેસ્ટ નાખી હલાવો
માખણ દહી ટામેટા કેચપ નાખી તેને ખુબ હલાવો
કોથમીર, કસૂરી મેથી અને સહેજ ગરમ માસાલો નાંખી ફ્રેશ ક્રીમ ઉમેરવું
આ રેડ ગ્રેવી તમે કોઈપણ પંજાબી શાક માટે વાપરી શકો છો
may1787 etv
Yes I agree with you. Punjabi curries are made with white butter, pure ghee and cream and not like this.
GREAT VID!
love this recipe.where u live
Suggest Ready made gravi
nice one.
Hey Neha... Plz also make a yellow gravy restaurant style
Wont it make it too hot.. if u add Garam masala & kitchen king masala in one curry ?
Tanku akka
Would I be right in thinking that every woman in the Punjab thinks she makes the only, the best and the most authentic gravy? The same as every Italian mother makes the best pasta sauce and every Jewish grandma makes the best chicken soup. Me? I'll eat them all!!
Your recipe on your website mentions curds (yoghurt) but I do not see any yoghurt being used....could you please mention when and if you use yoghurt in your recipe.
I am from Sri Lanka ..this is so interesting but we don't have all the spice mixes ...so sad I wish I can try this
wo!! awesome.. thanks a lot! ^_^
Dear Neha.......
I think Magaj ( Water melon seeds) will be the best option instead of Almond ..........what do U Say...!
Just you some tomato soup powder with a bit of onion powder added and maybe a little bit of curry powder aswell. it will do the same and a lot less messing about.
thanks
Looks exactly like what is served at an Indian place near my house. Very tasty but I am sure not good for health. I kind of eat this once a month or so to minimize any ill effects.
Anni Benni Agreed Anni. This is only once in while recipe but from this you can get restaurant style taste so once in while I cook it with this way because I bealive it better to eat homemade punjabi sabzi with some extra fat than restaurant sabzi which you even don't know since how long it has been cooked and what not ingredients been added to make it delicious. Don't mind it, Its for everyone here that It seems so strange that people don't want to make such recipe at home just to call it unhealthy but same type of dish they are eating happily in restaurant with more junk in it.If you like less work(who doesn't) and easy gravy recipe then watch my paneer butter masala recipe. The gravy in this recipe is so easy and yet taste same as restaurant style. Thanks for your valuable comment. And I am glad you represent your point in such a positive manner :)
I would fry off the onion and green paste first, add the turmeric powder next and fry that off until the raw smell disappears, then add the rest. But hey, thanks for that!
👍👌💐
Thank you darling. You did great job. Can someone tell what spices she used. It was hard to hear. Thnkx
Thank you :) I have posted link in the description box which will take you to page where I mentioned everything. Hope this helps.
Kya banaya he ye😊
Thanks, Let me know how it's turn out...
its very nice receipe.:) keep going
Radha V Thank you :)
Instead of making so many pastes, just sautéing onions, tomatoes, ginger garlic etc in a little pure ghee or butter and grinding the mixture will make a lighter, more redder and delicious punjabi curry and save a lot of time and also makes it healthier. I definitely don't want my guests to fall sick after eating curry made of vanaspati ghee!
For storing,easy n quick when stored in cooked form,instant in emergency
I bet that gravy would be good over rice all by itself.
can we use this gravy for nonveg recipe
kapil victor Yes, for sure. It will work with paneer to veggies to meat. Stay tune with upcoming recipes by subscribing to my UA-cam channel if you don't. Thanks for watching.
+Crazy4Veggie - Great work!! Keep up the good work! Sister!
+ANIL MAHADEV I will for sure. Thanks for your kind words. Stay tune.
Hi, this recipe look like something that could be used in a UK Punjabi Restaurant. If I was to make a larger portion, would all ingredients need to be increased by the same amount (salt and oil etc?)
Many thanks!
Martinwhynot Yep, it should be same. Thanks for liking. Keep watching.
Excellent! Thanks for your answer! I have made this and it is absolutely delicious! Great complexities from the spicing! I will make in bulk next time and use tinned tomatoes. I know this will change the flavour but it will be closer to what a restaurant uses as it's cheaper that way.
Your link doesn't work is there a problem with the site..??? I've been cooking indian food for a very long time and even visited Goa and Kerola to cook there..I'm always interested in Indian recipes esp those home cooked ones :-)
Garth Davison I don't know whats went wrong. you can directly visit my site though. Sorry for trouble. Thanks for liking.
You cooked Indian food in Kerola, Finland?
For some reason there's a strange character in the link that doesn't appear in the browser, but this should work: www.crazy4veggie.com/punjabi_red_gravy.php
What amout we take
For onion paste:
Onion - 2 midium size onion slice cut
1 Tsp Oil -
Water - 3 TBS
For tomato paste:
4 Tomatoes
For Green paste:
5-6 Green chilies
4 Lrg Garlic cloves
2 inches Ginger diced
3 Tbsp Water
For white paste:
15 Cashew nuts
10 Almonds
4 Tbsp Water - she used Milk
For gravy: -
2 Tbsp Oil
2 Tbsp Veggie ghee (Suman Vanaspati) Palm oil .....500 ml - looks refrigerated section
Saute these spices for 1 minute
1 Star anise - 1
2 Bay leaves
3 Dry red chilies
6 Cloves
1 lrg Cinnamon stick
3 Cardamoms
6 Black pepper
Add green paste now & cover it immediately - splatter & hot eyes. Cook 2 minutes and add:
Tomato paste - cover & cook 8 minutes on low flame- medium
Now add onion paste & cook another 5 minutes - mix well
Add nut paste cook another 5 minutes and add dry spices below Indian tsp's here!
1/4 tsp Turmeric powder -
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala -
1 tsp Kitchen king masala -
1 tsp Chat masala -
1 tsp Chana masala -
2 Tbsp Kasturi methi - dried fenugreek leaves - 1/4 C
2 tsp Salt little less
Water - 1 to ½ cup
2 Tbsp Butter -
On your recipe why did say ? where did you use curd? Do mean yogurt? if so where in the recipe you used yogurt or curd?
+Rajendra Vullakula I didn't say or added curd/yogurt anywhere in recipe.
Great video until all those proprietary "masalas" - what is in those? And red food colouring?? Is that authentic???
Crazy4veggie Neha, i can't get to have a specific blend of this Curry, its a hole-some mixture of many Flavors,plus, Without using Poppy-Seeds and Musk Seeds in to the White Gravy, it wont ever be a Authentic Punjabi thing, not for criticizing your work, its good, but try once in your own kitchen, Use the common three spice , Turmeric,Dhaniya-Jeera,Red Chilly,with White Gravy and Onion-Tomato Paste with Diced Ginger-Garlic and try out the Real taste
Else It feels alike this output will be mixed chromosome punjabi food available on streets of Rajkot Highway in Gujarat
Wow mam osm your lips aankhe bahut pyari hai really
Definitely it's not. It's once in while dish...As we know all recipes are not healthy but sometimes we need to feed hunger of taste :) Thanks for stopping by..Enjoy...!!!
what is the reason for cooking the ingredients separately?
isn't it easier yo just combine everything & cook it all together,
more efficient.
Taste will be different for that I am sure. Learn it from my experience.
Surely turmeric and chilli powder should be fried in oil first not added towards the end ...I was always told that these bitter spices need to be tempered in oil to remove their bitternes. Does cooking them in a thick curry paste perform this same function or does it leave traces of bitterness?
u were told wrong this is the indian way not thwe western way
Davetubervid u r right about turmeric.. u can add it afterwards but it gives more flavour if added in oil..
I love your accent... :)
Also love your commentary :)
I am in America. Say it right
MrDaz324. If I were you I would have spent som time shaving the moustache on your 56 year old punjabi wifes face than talking a load of bull here.
This lady is sharing her recipes, HERS! and not your mothers. We should be gratefull that she even takes the time to share it with us.
And her nice accent matches...exceeds.... her gravy.Milk in gravy??Well,there is always a first time..and something new to... larn..hmmmmmm
Yes I agree with you. I also make it quite light and very tasty and healthy. This recipe is very unhealthy.
Pl undergo spoken english training. Otherwisw rest r OK
Without onion, please!
this video is for other Indians.
So bizarre. On "crazy 4 veggie," the ad is for Outback steaks. Sheesh.
+SophieBlue hahahaha...lol...you made my day. So do you think that crazy4veggie is also uploading particular adds on it's recipe video, but not youtube??? You are so funny. BTW whats wrong with that ad though??? I am vegetarian but I do respect personal eating choices of others. Some are vegan, some non-vegetarian...so we don't have to feel that way just because its steak. My two cents though.
and who worry about accent.. the whole world is full of different accent. we have to adapt it
@shweta ... Geez why so rude? Nehal is sharing her version of recipe. Don't watch if you don't like.
ls sathish Just follow link below video which will directly lead you to the page of printable recipe of my site, there you can find everything. Thanks for watching...
is there a strict vegetarian way- no dairy/ ghee
+Rekash Sinanin just use oil instead of gravy
Sanjeev kapoors kaju curry
मटन होटल गरेवी बताय.
I want just hindi
Was surprised to watch you use store packed ghee even thou you are an expert in cooking why don't you make homemade ghee