Red Gravy

Red Gravy is used in any of the Indian curries, where the red gravy is used, like: Paneer Butter Masala. We have used this gravy in Veg Kolhapuri recipe.

red gravy

Ingredients for making Red Gravy

  • 5 Cloves (Lavang/Laung)
  • 5 Green Cardamom (Elaichi)
  • 5 Black Pepper
  • 3 Cinnamon (Dal chini)
  • 1 Bay leaf (Tej patta)
  • 4-5 boiled and blended Tomatoes
  • 3-4 finely chopped Onions
  • 8-10 Cloves Garlic paste
  • 50 grams Khoya (Mawa)
  • 100 grams Cashewnuts (Kaju)
  • 4 tablespoon Oil
  • 1 tablespoon Sambhar Masala
  • 1 tablespoon Pavbhaji Masala
  • 1/2 tablespoon Garam masala
  • 2 tablespoon Red Chilli Powder
  • 1 tablespoon Coriander (Dhania) Powder
  • 1/2 tablespoon Cumin (Jeera) Powder
  • 1/2 teaspoon Turmeric (Haldi) Powder
  • Salt as per taste
  • a pinch of Sugar

Method for making Red Gravy

  • Boil the cashewnuts in 2 cups of water.
  • When the water cools, keep some water aside and grind the cashews to a fine paste.
  • Heat oil in a pan. Add cloves, green cardamom, black pepper, cinnamon and bayleaf.
  • Then add the onions, saute for 2-3 minutes.
  • Now add the garlic paste and saute till the onion color changes to golden brown.
  • Add the masalas: sambhar masala, pavbhaji masala and garam masala.
  • Add red chilli powder, coriander powder, cumin powder and turmeric powder.
  • Cook on a low flame. After 2-3 minutes, add khoya.
  • Saute well and add the tomatoes.
  • Stir for sometime and then add the cashewnut paste. Stir for 2-3 minutes.
  • Add the remaining water (of cashewnut), salt and sugar.
  • Stir for sometime.
  • Red gravy is ready to serve.


This gravy is used in any of the curries where the red gravy is used.


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