Basic Indian Gravy

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Basic Indian Gravy

 

2 large onions cut into quarters

2 medium tomatoes cut into quarters

2 tsps garlic paste

1 tsp ginger paste

2 tsps coriander powder

1 tsp cumin powder

1 tsp red chilli powder (reduce quantity if you want less heat)

1/2 tsp turmeric powder

3 tbsps vegetable/ canola/ sunflower cooking oil

 

 

 

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.

Add the ginger and garlic pastes and fry for 2 more minutes.

Now add the powdered spices 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.

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.

 

Source: Petrina Verma Sarkar, Your Guide to Indian Food

Formatted by Chupa Babi: 06.26.08

 

Most gravied Indian dishes have certain ingredients in common, so preparing and

storing one when you have some spare time is a great idea. That way when you're

ready all you do is add the veggie to the gravy and cook through! This recipe

makes enough gravy for a single dish.

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