WARMEL STYLED PUNJABI PLATES

Mostly vegetables are boiled and added to
white gravy or red gravy.

 
RED GRAVY

INGREDIENTS:

2 cardamoms               2 big (black) cardamoms

2 cinnamons                2 cloves

2 tej patta                     3 black pepper

2-tbsp. cumin seeds      2 pieces mace (javarti)

2-tbsp. poppy seeds

Roast all the above ingredients in a little ghee and grind in the mixer.

200 grams cashew nut     20 grams sunflower seeds

20 grams white sesame seeds.

Soak all three in water for 2 hours and blend to make the paste.

Grind 8-10 green chilies into smooth paste.

4 tbsp. ghee                       2-tsp. sugar

1/4 tsp. turmeric powder      salt

100 grams ricota cheese      1-tsp. pav-bhaji masala

1-tsp. sambhar masala         250 grams tomatoes

2tsp paprika                        4 tbsp. plain yogurt

2 pinch kasuri methi

PREPARATION:

Boil the water add tomatoes. Remove the skin and grind in the mixer to make the pulp. Saut� green chili paste with a little oil.

Mix pav-bhaji masala and sambhar masala in a little water. Add this masala water, sugar, salt, cashew nut paste and turmeric powder. Mix grind masala and tomato pulp.

Beat plain yogurt in a glass of water. Mix the plain yogurt, grated khoya and salt. Boil until the gravy thickens.