पंजाबी ग्रेव्ही मिक्स | Homemade Instant Gravy | Authentic Red Mix | MadhurasRecipe | Ep – 306

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Instant gravy mix is a life saviour for every woman. Mostly we buy it from the market. What if we can make ready gravy mix at home? Here is the simple recipe of red gravy mix and along with it butter paneer. Do try it and let me know. You also can like, share and subscribe.

Ingredients:
For Red Gravy Mix
• 1/4 cup Dry Onion
• 1/4 cup Cashew nuts
• 1/4 cup Magaj / Melon seeds
• 2 tbsp White sesame seeds
• 1 tbsp Red chili powder
• 2 tbsp Coriander powder
• 1 tbsp Roasted Cumin powder
• 2 tbsp Garam masala
• 2 tbsp Corn flour
For Making Butter Paneer:
• 4 tbsp Butter
• 1 Cinnamon
• 2~4 Black peppercorns
• 3~4 Cloves
• 2 Green Cardamom
• 1 tsp Ginger-Garlic paste
• 1 cup Tomato puree
• 1/2 cup Milk with cream
• 1/2 cup Instant gravy mix
• 250 gm Paneer
• 1 tbsp Kasuri methi

Method:
For Red Gravy Mix:
• Take onion into a blender jar and blend it into powder.
• Add cashew nuts, melon seeds and sesame seeds.
• Do not blend continuously. Give a pulse and turn off the mixture.
• So that cashew nuts and sesame seeds won’t release oil and can
be blended into nice and even powder.
• Add corn flour, red chili powder, coriander powder, roasted cumin
powder and garam masala.
• Blend everything in blender. Instant gravy mix is already.
• You can use this gravy mix in any red gravy sabzi like matar
paneer, butter paneer, paneer tikka masala etc.
• You can use this gravy mix in any north Indian recipe.

For Making Butter Paneer:
• Heat up butter in a pan.
• When butter melts add cinnamon, black peppercorns, cloves and
green cardamom.
• Adding whole spices is optional.
• You can skip these as we have added garam masala in gravy mix.
• Add ginger garlic paste and fry for about a minute.
• Add tomato puree and cook it for about 4-5 minutes.
• Add instant gravy mix in milk ans mix well.
• No lumps should be formed.
• Add the gravy mix and mix well.
• Add a little water to adjust the consistency and salt.
• Mix well and cook the gravy on medium heat for about 5 minutes.
• Wash paneer really good and chop it. Add paneer.
• Crush kasuri methi to powder in your palms and add it. Mix well.
• Cover and cook on medium heat for about 4-5 minutes.
• Do not overcook or paneer will be a little chewy or it will get
elastic texture.
• Turn off the gas and butter paneer is already.

Tips:
• If sun dried onion loses its crisp then microwave it for about 30
seconds to 1 minute. It will retain its crunch.
• You can use roasted onion or you can totally skip it.
• Coriander powder gives nice binding or thickness, flavor to gravy.
• You can use kitchen king masla or garam masala of any brand.
• You can use milk powder or maida instead of corn flour.
• You can blend 3-4 tomatoes in blender and add that puree in
sabzi.
• When you crush kasuri methi to powder and add it releases nice
flavor.
• If store bought kasuri methi has become soft then microwave it
for about a minute. It will retain its crunch.

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