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Punjabi Curry Base Recipe

Punjabi Red Gravy, no onion, no garlic, cooked on a traditional Indian Chulha, simmering.
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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.

Ingredients

Scale
  • For the Purees and Paste:
    • 3 red capsicum (red peppers)
    • 1 cup cashew nuts (soaked overnight)
    • 8 medium-sized tomatoes
    • 2” ginger
    • 5–7 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/punjabi-curry-base-recipe/