Basic Indian Tomato Gravy
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Basic Indian Tomato Gravy" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Basic_Indian_Tomato_Gravy). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Filed as a sauce under Mains, following the follow-up pass precedent for sauces (Creole Sauce).
A traditional Indian tomato gravy — onion fried in ghee with ginger, garlic, and ground spices, then simmered with tomatoes — used as a curry base for vegetables, boiled eggs, paneer, or chicken. Naturally gluten-free.
Why this complexity: .
Ingredients
- 5 tomatoes, diced large
- 1 onion, diced small
- 1 tablespoon ghee
- 1/2 teaspoon ginger paste
- 5 cloves garlic, pounded
- 1 teaspoon chile powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- Salt to taste
Method
- Fry the onions in hot ghee until they start to brown.
- Add the ginger and garlic and stir, then add the powdered spices. Blend well.
- Add the tomatoes and salt to taste.
- Turn the flame down to medium and cover for 10 minutes. This forms a spicy gravy to which you can add any mixture of vegetables, boiled eggs, cubed paneer, or chicken.
- Serve with plain white rice or other rice dishes.
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