This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a "curry". It is usually eaten with plain white rice or rice mixtures.
Ingredients:
- 5 tomatoes, chopped large
- 1 onion, diced small
- 3 tbsps vegetable/ sunflower cooking oil
- 1 tsp ginger paste
- 2 garlic paste
- 1 tsp chilli powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- salt to taste
Method:
- Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding.
- Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the paste you just prepared. Fry for 5 minutes.
- Fry the onions in hot ghee until they start to brown.
- Add the ginger paste and garlic paste and stir, then add the powdered spices. Blend well and fry till the oil begins to separate from the masala..
- Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze.
- This will form a spicy gravy to which you can add any mixture of vegetables or chicken. If using cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary. For raw whole chicken, be sure to cook for at least 20 minutes.
Tip: You can also make this gravy with thinly sliced onions and tomatoes (instead of grinding them into pastes). This makes a gravy with a thinner consistency.
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