Brown Gravy
Prep time
Cook time
Total time
Recipe type: Basics
Cuisine: Indian
Serves: 2 cups
  • Oil 4 tbsp
  • Ghee 3 tbsp
  • Garlic paste 1 tbsp
  • Ginger paste 1 tsp
  • Green Chilly paste 1 tbsp
  • Onions sliced 6 nos
  • Tomatoes 3 nos
  • White paste 2 Tbsp
  • Mawa 2 tbsp
  • Red chilly powder 1 tsp
  • Punjabi garam masala powder ½ tsp
  • Kitchen king masala ¼ tsp
  • Coriander powder ¾ tsp
  • Cumin seeds powder ¼ Tsp
  • Lemon juice ¼ tsp
  • For white paste:
  • Cashews ½ cup
  • Poppy seeds ½ cup
  • Melon seeds ½ cup
  • Milk 1 cup
  1. To prepare white paste:
  2. Soak Cahews, poppy seeds and melon seeds in milk for 1 hour.
  3. Grind to a paste.
  4. To prepare gravy:
  5. Heat oil in a pan. Add the sliced onions and fry till golden brown.
  6. Allow it to cool down. Grind to a smooth paste.
  7. Boil some water and add the tomatoes and cook for 5 mins. Peel it and grind to a smooth paste.
  8. Heat oil and ghee in a pan. Add the green chilly paste, ginger paste and garlic paste. Fry until raw smell goes away.
  9. Add the brown onion paste and fry until oil is releases from the sides.
  10. Add the tomato puree and fry until oil releases.
  11. Add white paste and mawa. Mix well.
  12. Next, Add red chilli powder, Punjabi garam masala powder, Coriander powder, Cumin seeds powder, lemon juice and fry until raw smell goes away.
  13. Transfer it to a glass container and store it in the freezer.
  14. It stays good for up to 3 months.
Recipe by Treat On My Plate at