India

Basic Indian Tomato Gravy

Name: Basic Indian Tomato Gravy
Yield: 4 servings
Cuisine: India cuisine
Ingredients: tomatoes, diced large 5; onion, diced small 1; ghee 1 tablespoon; ginger paste 0.5 teaspoon; garlic, pounded 5 cloves; chile powder 1 teaspoon; coriander powder 0.5 teaspoon; cumin powder 0.5 teaspoon; turmeric powder 0.3 teaspoon; Salt to taste To taste

A India recipe for Basic Indian Tomato Gravy, presented with clear ingredients and concise step-by-step instructions.

4 servings · Easy

This is the everyday tomato base that sits under most North Indian vegetable and paneer dishes, and in a home kitchen it is adjusted to taste rather than followed from a fixed script. Ghee or oil carries the whole spice bloom, so browning the onions and ginger properly matters more than any single spice. The tricky part is reducing the tomatoes far enough that the gravy clings instead of pooling at the bottom of the pan.

Ingredients

tomatoes, diced large5
onion, diced small1
ghee1 tablespoon
ginger paste0.5 teaspoon
garlic, pounded5 cloves
chile powder1 teaspoon
coriander powder0.5 teaspoon
cumin powder0.5 teaspoon
turmeric powder0.3 teaspoon
Salt to tasteTo taste

Directions

1
Fry the onions in hot ghee until they start to brown.
2
Add the ginger and garlic and stir, then add the powdered spices. Blend well.
3
Throw in the tomatoes and salt to taste.
4
Turn the flame down to medium and cover for ten minutes. This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb/goat.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.