Tomato Gravy
This versatile Parsi tomato gravy is simmered slowly to create a rich, thick sauce bursting with tangy and savory flavors. Unlike thinner sauces meant for pouring over cutlets, this reduction concentrates the essence of fresh tomatoes and aromatic spices into a robust condiment or cooking base. It serves as an essential component for enhancing various meat and vegetable dishes with its deep, complex profile.
Ingredients
- 2 tablespoons Ghee or vegetable oil (Quantity estimated for sautéing.)
- 1 large Onion, finely chopped (Quantity estimated based on standard gravy base.)
- 1 tablespoon Ginger-garlic paste (Quantity estimated.)
- 4 large Tomatoes, chopped (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated; adjust to taste.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Cumin-coriander powder (Quantity estimated.)
- 1 teaspoon Salt (Quantity estimated; adjust to taste.)
- 1/2 cup Water (Quantity estimated; add as needed for consistency.)
Instructions
- 1Heat the ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 2Add the chopped tomatoes, red chili powder, turmeric, cumin-coriander powder, and salt. Cook, stirring occasionally, until the tomatoes break down and become soft. Add the water and bring the mixture to a vigorous boil (give it a 'josh').
- 3Reduce the heat to low (simmer on embers). Allow the gravy to simmer gently until it thickens significantly and reaches a rich consistency. Remove from heat once the desired thickness is achieved. Use this thickened gravy as a base or side for other dishes as required.