Spice blend for punjabi gravy INGREDIENTS Turmeric, Cardamom, Cinnamon, Roasted Cloves, Coriander, Chilli, Cumin, Toover Dal, Fenugreek, Pepper, Ginger, Nutmeg, Mustard, Garlic, Mace, Asafoetida. DIRECTIONS Grind together Onion, Ginger & Garlic. Steam Cook all the vegetables till just done. Heat 4 Tbsp Butter & fry onion, Ginger & Garlic till soft. Add in tomatoes, Curd & Salt. When the butter comes out from the tomatoes mixer, add khoya & mix till smooth. Put in vegetables along with Paneer & 1 cup water & cook till the gravy is thickened. Pour cream on top & decorate with nuts & chopped coriander leaves. See more

Packed in a plant that handles Nuts, Peanuts & Milk containing products. Over 105 Years Experience. Product of India. 100g Pack. Kitchen King Masala.