We are entering into 3rd week of Blogging Marathon #37 and for this week I will be sharing the kitchen basics.
Today's one is going to be the onion and tomato gravy which is vastly used in Indian cooking to make curries.This gravy is the base for many curries such as paneer butter masala or channa masala.If the paste is handy then your curry will be ready in few minutes.You can freeze this gravy for a month and refrigerate for 15 days.Off to the recipe....................
Preparation Time ~ 10 minutes
Cooking Time ~ 40-50 minutes
Makes ~ 4 cups(approximately)
|Onion(finely chopped)||3(medium size)|
|Tomato(finely chopped)||6-7(medium size)|
|Garlic/poondu (chopped)||6-7 cloves|
|Red chilly powder/milagai podi||1 1/2 tbs|
|Coriander Powder/dhaniya podi||21/2 tbs|
|Turmeric powder/manjal podi||1/2 tsp|
|Garam masala powder||1 tsp|
Heat the pan with a tbs of oil and saute the onion till transparent,then add the green chilly,ginger and garlic.Saute it for couple of minutes in a medium flame.Now add the chopped tomatoes and cook it till mushy with a pinch of salt.Put off the flame and let it cool down completely.
After cooling grind it a fine paste without adding any water and keep it aside.Now heat pan with the remaining oil and add the ground paste to and saute it for a minute.Now add all the spice powders and mix it well.Add around two cups of water and cook it covered till the oil separates in a medium flame.
After cooling store it in a zip lock cover and keep it in the refrigerator or freezer.
- The amount of red chilly powder and coriander powder can be increased according to the personal preference.
- Freeze 1 cup of paste in individual cover so that no need to thaw everything.
- Instead of zip lock covers it can be stored in the ice tray also.
- The seasonings can be adjusted in the curry.
- Cook it covered otherwise it will splash everywhere.
Check out my fellow bloggers participating in Blogging Marathon #37.