Almost all North Indian gravies use Tomato gravy as the base gravy. Once this is done adding other ingredients to it and making different kind of gravies or subjis is very easy.
Ingredients :
Tomatoes - 6 nos ripe
Onion - 2 nos
Garlic pods - 6 nos
Ginger - 1 inch piece
Green Chillies - 4 nos
Chilly Powder - 1/2 tsp
Turmeric powder - 1 pinch
Salt to taste
Cloves - 4 nos (optional)
Cinnamon - 1/2 inch piece
Coriander leaves - 1/2 cup
Method :
In a flat bottom pan add oil and when it is hot add cloves, cardomom and cinnamon. Add finely chopped onions and chopped garlic and fry till it becomes golden brown. Chop the tomatoes and add to the oil. Slit the green chillies into half and add it to the tomatoes along with chilli powder and turmeric.
Heat oil and add cloves, cardomom and cinnamon. Keep the stove sim and let the gravy thicken. Add salt to it. When the gravy becomes deep red in colour and oil starts floating remove from flame.
Alternatively tomatoes can be pureed and added to the onions to make a thicker and even gravy.
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