Onion and Tomato Gravy

Basic gravy used in most vegetable curries.

We all are short of time and/or would like to minimize our stress on special cooking days. This Onion-Tomato gravy can be prepared a day or a week ahead and used in the curries of your choice. Please note you can omit garlic and garam masala to use this gravy for everyday cooking.

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Serves 1-2 dishes

Ingredients:

• 1 onion finely chopped

• 1 tomato finely chopped

• 1-2 minced green chili

• 1 tsp grated ginger

• 1 tsp grated garlic

• 1 tbsp finely chopped cilantro

• 1 tsp besan (gram flour)

• 1 tsp coriander-cumin powder

• 1 tsp garam masala (optional)

• 1/2 tsp red chili powder

• 1/4 tsp turmeric powder

• pinch of hing (asafetida)

• salt to taste

• 2 tbsp oil

Method:

1. Fry chopped onions in 1 tbsp of heated oil until translucent. Add tomatoes and cook until soft.

2. Cool the mixture and blend into a fine paste. Dry roast besan and keep aside.

3. Heat rest of the oil in a pan. Fry the onion-tomato paste for 2 minutes.

4. Add the rest of the masalas and stir well.

5. Simmer until gravy thickens and oil starts to separate.

6. Add your choice of cooked vegetables and stir well.

7. Serve hot with roti of your choice.