All Purpose Onion Tomato Gravy
All Purpose Onion Tomato Gravy is a versatile and flavorful base for many Indian dishes. It forms the foundation of numerous curries, adding depth, richness, and a burst of aromatic spices to any recipe it accompanies. This gravy strikes a perfect balance between the sweetness of onions, the tanginess of tomatoes, and the warmth of whole spices, creating a harmonious blend of flavors that elevate any dish it is added to. Whether you’re making paneer curry, chicken tikka masala, or vegetable korma, this gravy will serve as the ideal starting point, saving you time without compromising on taste.
Prepared with a combination of staple ingredients and a handful of aromatic whole spices, this gravy not only adds richness but also imparts a delightful aroma to your dishes. It’s a must-have recipe in every home cook’s repertoire, offering convenience without sacrificing authenticity or flavor.
Ingredients:
- 2 Large onions, finely chopped (बड़े प्याज, बारीक कटा हुआ)
- 3 Ripe tomatoes, pureed (पके टमाटर, प्यूरी किया हुआ)
- 4-5 Cloves of garlic, minced (लहसुन के लौंग, कद्दूकस किया हुआ)
- 1 inch piece of ginger, grated (इंच का अदरक, कद्दूकस किया हुआ)
- 2-3 Green chilies, slit lengthwise (हरी मिर्च, लंबाई में काटी हुई)
- 2 tbsp Vegetable oil (वेजिटेबल तेल)
- 1/2 tspCumin seeds (काला जीरा)
- 1/2 tsp Whole black peppercorns (काली मिर्च के दाने)
- 3-4 Whole cloves (लौंग)
- 3-4 Whole green cardamom pods (हरी इलायची के दाने)
- 1 inch cinnamon stick (दालचीनी)
- Salt to taste (नमक स्वाद अनुसार)
- 3/4 tsp Red chili powder (लाल मिर्च पाउडर)
- 3/4 tsp Turmeric powder (हल्दी पाउडर)
- 1/2 Garam masala (गरम मसाला)
- Fresh coriander leaves for garnish (ताजा धनिया पत्तियाँ सजाने के लिए)
Instructions:
- Heat vegetable oil in a pan. Add cumin seeds, black peppercorns, cloves, green cardamom pods, and cinnamon stick. Sauté the spices until they release their aroma.
- Add chopped onions and sauté them until they turn golden brown.
- Stir in minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Add the tomato puree to the pan and mix well. Cook for 5-7 minutes until the tomatoes are soft and the oil starts to separate from the gravy.
- Season the gravy with salt, red chili powder, turmeric powder, and garam masala. Mix thoroughly to incorporate the spices evenly.
- Simmer the gravy for another 5-10 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
- Once the gravy reaches your desired consistency, turn off the heat. Garnish with fresh coriander leaves.
- Your All Purpose Onion Tomato Gravy with Whole Spices is ready to be used in various dishes.
Prep Time, Cooking Time, and Total Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Important Points to remember while making Onion Tomato Gravy:
- Be careful not to burn the whole spices while tempering, as it can impart a bitter taste to the gravy.
- Adjust the amount of red chili powder according to your taste.
- You can store this gravy in an airtight container in the refrigerator for up to 4-5 days.
How to Use:
This All Purpose Onion Tomato Gravy can be used as a base for various curries, such as paneer curry, Chicken Tikka Masala, vegetable korma, Paneer Butter Masala, Aloo Matar Curry (Potato and Peas Curry), Palak Paneer (Spinach and Cottage Cheese Curry), Chana Masala (Chickpea Curry), Matar Paneer (Peas and Cottage Cheese Curry), Bhindi Masala (Okra Curry), Mushroom Matar Masala (Mushroom and Peas Curry), Egg Curry, Mixed Vegetable Curry, or even as a topping for rice or noodles.
Storage:
You can increase the ingredients in multiples of 2, 3 or 4 times and store the gravy in a refrigerator for up to 7-10 days in an airtight container.
To Sum Up:
All Purpose Onion Tomato Gravy is a versatile and essential recipe in Indian cuisine. With its rich flavors and aromatic spices, it adds depth and complexity to any dish it accompanies. Prepare a batch of this flavorful gravy and enjoy the convenience of having a ready-made base for your favorite curries.