Tomato Gravy is tasty recipe.
From this basic recipe you can make either a gravy or a dry masala with which u can cook a variety of dishes. The given quantities are enough to make a dish with ½ kg paneer, fish or any vegetable, or 250 gms (1 ½ cups) of uncooked beans or chickpeas.
4-6 medium tomatoes
3 medium onions
2 tbsp ginger garlic paste
½ tbsp red chili powder
½ tbsp turmeric powder
2 tbsp coriander powder
2 tbsp oil
2 tbsp cumin seeds
½ tbsp salt
Wash and chop the tomatoes fine. Slice the onions fine. Mix the ginger garlic paste with the spice powders and a tbsp or so of water, to make a paste.
In a kadhai, heat the oil, burning it if using mustard oil. Lower the heat, ad put in the cumin seeds. As soon as they turn golden and fragrant, add the onions, and stir fry on medium to high heat till beginning to turn golden. Add the spice paste, and bhuno till the oil separates.
Stir in about ¼ cup of the chopped tomatoes, cover and lower the heat till they release their juice, raise the heat and bhuno again till the oil separates once more. (This step is optional but sharpens the tomato flavor.)
Add the rest of the tomatoes along with the salt. Stir well, cover and lower the heat. Simmer for 30-40 minutes, stirring occasionally till the tomatoes disintegrate and all the ingredients are well blended.
If you are pushed for time complete the cooking in a pressure cooker for 8-10 minutes. But long, slow cooking gives a richer flavor. This gravy makes a good Aloo Tamatar.
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Published in: Cooking