Punjabi Curry Base Recipe

In India and abroad many curry recipes start with a Punjabi curry base recipe. From this red base gravy so many Indian dishes can be made. This version is Chandra-Vadana Chaitanya das’s no-onion, no-garlic Hare Krishna Punjabi Curry version.

Punjabi Curry Base Recipe being cooked on a traditional Chulha.

Included in the recipe is a stand-alone recipe for making a Hare Krishna Kitchen King Masala that’s used in the recipe. If you don’t have the ingredients or time to make the no-onion, no-garlic Kitchen King Masala you can exclude it and rest assured the recipe will still be tasty.

Chandra’s Punjabi Red Base Gravy is a rich and flavorful sauce that forms the foundation for many Punjabi dishes. This vibrant gravy is made with red capsicum, tomatoes, cashew nuts, and a blend of aromatic spices. It is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna. Prepared with love and devotion, this gravy is a beloved base among devotees and a delightful addition to any meal.

Serving Suggestions

This Punjabi Red Base Gravy can be used in various ways:

  • As a Base: Use this gravy as a base for making paneer dishes, vegetable curries, or dals.
  • With Rice: Serve the dishes made with this gravy alongside plain basmati rice or jeera rice.
  • With Bread: Pair with roti, naan, or chapati for a delightful combination.
  • As a Sauce: Use as a flavorful sauce over koftas or baked vegetables.

These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.

History

Chandra’s Punjabi Red Base Gravy has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying gravy that adheres to the principles of a sattvic diet, free from onions and garlic. Punjabi cuisine is known for its rich and aromatic gravies, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.

Bhakti Thought

Chandra’s Punjabi Red Base Gravy is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this gravy to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This gravy serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this gravy inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.

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Punjabi Curry Base Recipe

Chandra’s Punjabi Red Base Gravy is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich gravy combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 105 Minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Sauté and Simmer
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • For the Purees and Paste:
    • 3 red capsicum (red peppers)
    • 1 cup cashew nuts (soaked overnight)
    • 8 medium-sized tomatoes
    • 2” ginger
    • 57 green chilies
  • For the Gravy:
    • 2 tbsp ghee
    • 2 tbsp peanut oil
    • 1 star anise (badiya)
    • 3 bay leaves
    • 3 dry red chilies
    • 6 whole cloves
    • 1 large cinnamon stick
    • 3 green cardamom pods, opened
    • 6 black peppercorns
  • Spices:
    • 1/4 tsp turmeric powder (haldi)
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp asafoetida (hing)
    • 2 tbsp dried fenugreek leaves (kasoori methi)
    • Salt, to taste
    • 1 cup water, as needed
    • 2 tbsp butter
  • Hare Krishna Kitchen King Masala:
    • 3 tbsp cumin seed (20 gm)
    • 7 tbsp coriander seed (30 gm)
    • 3 tbsp fennel seeds (20 gm)
    • 1 tbsp shahjeera (5 gm)
    • 1 tbsp black pepper (8 gm)
    • 1 tbsp cloves (5 gm)
    • 1 tsp mustard seeds (5 gm)
    • 1 tbsp cardamom pods (4 gm)
    • 1 tsp carom seeds (ajwain) (2 gm)
    • 5 kashmiri dried red chilies
    • 2 big cardamom pods (black cardamom)
    • 3 cinnamon sticks (3 gm)
    • 2 star anise
    • 1 mace (javantri)
    • 1 small nutmeg (3 gm)
    • 4 tbsp kasoori methi (dried fenugreek leaves) (3 gm)
    • 2 bay leaves
    • 1/2 tsp salt
    • 1/2 tsp asafoetida (hing)
    • 1/2 tsp black salt
    • 2 tbsp ginger powder (5 gm)

Instructions

  1. Prepare Purees and Paste:
    • Puree the red capsicum, tomatoes, ginger, and green chilies separately.
    • Make a paste of the soaked cashew nuts (you can also add soaked pumpkin seeds for extra richness).
  2. Make Hare Krishna Kitchen King Masala:
    • Dry roast all the spices for the masala and grind to a fine powder. Store in an airtight container.
  3. Prepare the Gravy:
    • Heat ghee and peanut oil in a large pot over medium heat.
    • Add the star anise, bay leaves, dry red chilies, whole cloves, cinnamon stick, green cardamom pods, and black peppercorns. Sauté until fragrant.
    • Add the red capsicum puree, tomato puree, and ginger-green chili puree. Cook for 5-7 minutes, stirring occasionally.
    • Fold in the cashew nut paste and cook for another 5 minutes.
    • Add turmeric powder, red chili powder, coriander powder, garam masala powder, and asafoetida. Mix well.
    • Add dried fenugreek leaves (kasoori methi) and salt. Stir to combine.
    • Add water as needed to achieve the desired consistency and let the gravy simmer for 15-20 minutes.
    • Stir in the butter before serving.
  4. Serve:
    • Offer to Krishna and use this gravy as a base for various Punjabi dishes.

Notes

  • Freezing Tip: You can freeze the red base gravy in ice cube trays for easy portioning and convenience. Simply pop out the cubes as needed.
  • Pumpkin Seeds Addition: Adding soaked pumpkin seeds to the cashew nut paste can enhance the richness and nutritional value of the gravy.
  • Convenience Tip: Having a red base gravy on hand makes it easy to prepare delicious prasadam whenever you have unexpected company or house guests. For temples, preparing this in advance can save a lot of time when preparing for programs, festivals, and special events.
  • Flavor Enhancement: Add a tablespoon or two of brown sugar to the red base gravy to give it a richer, sweeter taste based on preference.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 15mg

Hare Krishna Maha Mantra