Basic Indian Tomato Gravy
Photo: Shashimangu, CC BY-SA 4.0
This quick tomato gravy is the base behind many everyday Indian curries, built in one pot in about 20 minutes. The method is simple: brown the onion in ghee, bloom ginger, garlic and four ground spices, then let diced tomatoes collapse under a lid. Spoon it over rice as it is, or add vegetables, eggs, paneer or meat. Swap the ghee for coconut oil and it becomes vegan.
Instructions
Heat the ghee in a pot over a hot flame. Add the diced onion and fry it until it begins to brown.
Stir in the ginger paste and the pounded garlic. Add the chile, coriander, cumin and turmeric powders and mix well so the spices coat the onion evenly.
Add the diced tomatoes and salt to taste, and stir to combine.
Turn the flame down to medium and cover the pot. Cook for ten minutes, until the tomatoes have broken down into a spicy gravy.
Use the gravy as a base. Stir in cooked vegetables and keep the pot on the flame until they are heated through, or add raw vegetables and cook them until tender. Boiled eggs, fried fish, chicken, lamb or goat also work.
For chicken, lamb or goat, add the marinated meat after the spice powders and sear it on high heat, turning often, for about 10 to 15 minutes. Then add the tomatoes and continue as above.
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