Red tomato gravy

1 servings

Ingredients

Quantity Ingredient
2 larges Juicy ripe tomatoes
1 large Onion
1 small Capsicum
1 tablespoon Coriander leaves finely chopped
1 tablespoon Cashews or peanuts
1 teaspoon Ginger & garlic grated or crushed
¼ teaspoon Cinnamon-clove powder
½ teaspoon Garam masala powder
¾ teaspoon Red chilli powder
¼ teaspoon Turmeric powder
½ teaspoon Sugar
Salt to taste
2 tablespoons Oil or ghee

Directions

Dry roast peanuts or cashews lightly. Dry grind coarsely.

Semi puree tomatoes and capsicum together.

This should be done in a food chopper or grated.

Chop onions very fine or run in a chopper.

Heat oil or ghee in a heavy pan.

Add ginger garlic and stir for a moment.

Add onions and stir fry till light pink.

Add tomato capsicum puree, stir bring to boil.

Add all other masalas, salt, sugar and crushed nuts. Stir.

Add veggies at this stage. Mix. Cover and simmer till gravy is thick and fat starts separating.

Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.

Makes: 2 cups

Making time: 20 minutes

Shelflife: 2 days refrigerated

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes