Warmel Styled Punjabi Plates

Warmel Styled Punjabi Plates

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



    • 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
    • 200 grams cashew nut
    • 20 grams sunflower 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


Boil the water add tomatoes. Remove the skin and grind in the mixer to make the pulp. Saut 1/2 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.