Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe
by Tarla Dalal
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.
Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe recipe - How to make Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe
Preparation Time: Cooking Time: Total Time:
Makes 1.25 cups
For The Onion and Cashew Paste
1 cup roughly chopped onions
2 tbsp cashew nuts (kaju) , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
12 mm piece ginger (adrak)
For The Brown Onion Paste
1/2 cup sliced onions
oil for deep-frying
Other Ingredients For Basic Pasanda Gravy
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup whisked fresh curds (dahi)
salt to taste
For the onion and cashew paste
- For the onion and cashew paste
- Combine all the ingredients in a deep non-stick pan with ¾ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool slightly.
- Blend in a mixer to a smooth paste. Keep aside.
For the brown onion paste
- For the brown onion paste
- Heat the oil in a deep non-stick kadhai, add the onions and deep-fry on a medium flame, till they turn golden brown in colour. Drain on an absorbent paper.
- Combine the onions and 2 tbsp of water in a mixer and blend to a smooth paste. Keep aside.
How to proceed
- How to proceed
- Heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for a 2 minutes, while stirring continuously.
- Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Lower the flame, add the curds, mix well and cook for 2 minutes, while stirring continuously.
- Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Use as required.
Storage
- Storage
- Use this gravy on the same day to make recipes like paneer tikki pasanda, if you wish to store it in the deep-freezer for a few weeks ensure that you avoid adding curds as they may get spoilt on storing.
- Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
- Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.
| Energy | 575 cal |
| Protein | 9.8 g |
| Carbohydrates | 24.3 g |
| Fiber | 1.2 g |
| Fat | 45.9 g |
| Cholesterol | 19.2 mg |
| Vitamin A | 488.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 16.3 mg |
| Folic Acid | 28.1 mcg |
| Calcium | 320.1 mg |
| Iron | 1.8 mg |
| Magnesium | 89.5 mg |
| Phosphorus | 284.1 mg |
| Sodium | 30 mg |
| Potassium | 372.6 mg |
| Zinc | 1.3 mg |
Thank you delicious recipe, moreover I add makajtari seeds and almonds as well as cashew nuts to the paste . And it taste more delicious.
Five stars for a five star récipé!
this recipe is very easy to make. also, the taste is amazing . it would go well with vegetables to make it into a subzi
This pasanda gravy is very easy to make and taste really good. I toss in mixed boiled vegetables, paneer and make a nice subzi...Go for it...
Its such a rich, lavish, subtly spiced gravy! Awesome recipe...its kind of a skill to get this right as it involves a variety of elements. this recipe makes it easier, so thanks!