basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with images below.
basic pasanda gravy is the base of famous Punajbi sabzi – Paneer Pasanda. Learn how to make restaurant style pasanda gravy.
This pasanda gravy makes use of two kinds of onion paste. One which is cooked with cashews, garlic and ginger and the other in which the onions are deep-fried and then blended to paste with little water. These two pastes give the brown colour to the restaurant style pasanda gravy.
To make basic pasanda gravy, first make the onion cashew past. For that, combine all the ingredients in a deep non-stick pan with 3/4 cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Blend in a mixer to a smooth paste. Keep aside to cool slightly. Next make the brown onion paste by deep-frying the onions till golden brown. Combine these onions with little water and blend till smooth. Finally, heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for 2 minutes. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes. Lower the flame, add the curds, mix well and cook for 2 minutes. Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute. Use as required.
This brown pasanda gravy is made without that long list of masalas which is unique about most North Indian gravies. Yet it tastes so appetizing, that you are sure to make it again and again.
Serve basic pasanda gravy with Garlic Naan to complete your meal.
Tips for basic pasanda gravy. 1. Do not miss out on adding cashews. They help to get the necessary thickness of the gravy. 2. After adding curd, ensure to keep stirring it continuously so curd doesn’t split.
Enjoy basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with step by step photos below.