Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: MainsServes: 4Time: 20 minComplexity: 1/5

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

  1. Fry the onions in hot ghee until they start to brown.
  2. Add the ginger and garlic and stir, then add the powdered spices. Blend well.
  3. Add the tomatoes and salt to taste.
  4. 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.
  5. Serve with plain white rice or other rice dishes.

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