Tomato Gravy
This gravy recipe can be used as a base for different North Indian dishes and it’s healthier than you think!
Servings: 8 cups of gravy
Ingredients:
¼ cup oil
4 dried red chilies
5 bay leaves
10 cloves
1 tsp cumin (jeera) seeds
5 medium onions, roughly chopped
2 tbsp minced garlic
2 tbsp minced ginger
5 cups tomato sauce
2½ tsp salt
1 tsp turmeric powder
2 tsp chili powder
2 tbsp coriander powder
4 tsp sugar
½ cup raw unsalted peanuts (can substitute with cashews)
1 tbsp paneer makhani masala
1 tbsp lemon juice
1 tbsp kasoori methi
Directions:
Heat a pan on medium heat and add oil
Once oil is hot, add dried chilies, bay leaves, cloves, cumin seeds and onions and saute for 6-8 minutes or until onions are cooked through
Add remaining ingredients except kasoori methi and cook for another 3-4 minutes
Let sauce cool for 5 minutes then pour into high power blender and blend until completely smooth
Rub the kasoori methi between your hands and then sprinkle into the gravy and mix well
If you want to thin out the sauce add water until you reach desired consistency
Use this sauce as a base for your favorite North Indian dishes by adding paneer, kofta or vegetables. I also like to use this as a pizza sauce for quick Indian fusion flatbread pizzas!
Enjoy!
