11 Hacks to Cook Punjabi Dhaba-Style at Home

4. Build gravy depth with long onion caramelisation

Deep, brown gravies in dhaba food often start with long, patient onion cooking that creates natural sweetness and colour. Thinly slice or finely chop onions and cook on low to medium-low heat, stirring occasionally until they go a rich golden brown. This can take 20–30 minutes but pays off with a complex base that reduces the need for extra sugar. If you prefer a tomato-forward sauce, add a concentrated spoonful of tomato paste after onions have caramelised to give body and umami without excess acidity. Deglaze the pan with a splash of water or broth to lift the fond and mix it back into the sauce. Avoid sudden high heat that scorches ingredients; instead, keep the pan heavy-bottomed to distribute heat evenly. For home cooks in North America who want colour-fast, shakable brown sugar is not the answer; slow-cooked onions give better flavour and carry well through dals, curries, and roasted vegetables, making the finish taste “restaurant-rich” without over-relying on dairy.