Onion tomato gravy is probably one of the most popular for most wet and main course dishes in India. It’s used in Rajma (Kidney beans) curry primarily but can be used with a host of other vegetables too.
This is very easy too and can be stored in the fridge for a couple of days and used more than twice.
Ingredients:
1) 3-4 onions chopped
2) 2-3 tomatoes chopped
3) 4-5 green chillies chopped
4) 1 TBS chopped ginger
5) 7-8 garlic cloves
6) 1 tsp Dhaniya(Cilantro, Coriander) powder
In your pan;
- Add 4-5 tsp oil and heat.
- Add ginger, garlic, green chillies to sautee for 2-3 minutes.
- Add Onion and saute for 3-4 minutes.
- Add tomatoes and saute for 3 minutes.
- Finally add Dhaniya powder, turn the flame off and leave it for 2 minutes.
Let the ingredients cool for sometime. Blend them in the mixer until smooth paste.
To cook:
- In the pan heat 4-5 tsp oil.
- Add the paste and cook for 5 minutes.
- Add 1. small cup water and let it simmer.
- Add any steamed vegetable and cook for 5 minutes before turning the flame off.
Most popular vegetables to add to this gravy are Brinjal, Potatoe, Ladies finger, Bottle gourd, and baby potatoes.
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