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.)
More recipes using Tomatoes
Tomato Curry
A luxurious Parsi-style curry that creates a silky, aromatic gravy through a unique technique of extracting milk from a blend of fresh coconut and ripe tomatoes. This historical dish combines the tang of tomatoes with the richness of coconut milk, infused with a freshly ground paste of garlic, dry chilies, and roasted saffron. The result is a vibrant, golden-red sauce that pairs perfectly with steamed rice or Khichdi, optionally fortified with hard-boiled eggs for a complete meal.
Plain Tomato Curry
A simple, tangy tomato curry made by grinding fresh tomatoes into a smooth paste and cooking them with spices. This is a basic tomato curry without tamarind, perfect as a side dish or sauce.
Tomato Jam
This unique historical preserve transforms ripe, red tomatoes into a lustrous jam, enriched with the warming spice of dry ginger and the zesty brightness of boiled orange peel. The traditional method involves carefully macerating the fruit with sugar and straining out seeds to achieve a smooth, sophisticated texture unlike common chunky jams. Perfect spread over buttered toast or served as a sweet-savory accompaniment to cheese boards, this recipe offers a delightful glimpse into Parsi culinary history.
Simple Tomato Sauce
A classic, minimalist tomato sauce that emphasizes the pure flavor of ripe tomatoes. The original recipe advises against complex seasonings like onions or spices, relying only on butter, salt, and pepper for a wholesome and pure result.
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.
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Cutlets in Tomato Gravy
Tender, fried cutlets are simmered in a vibrant, tangy tomato gravy spiced with ginger, garlic, and fresh cilantro in this traditional Parsi dish. The rich sauce, balanced with a touch of vinegar and sugar, softens the crispy exterior of the cutlets, creating a luscious texture that melts in the mouth. Best served hot with rotis or crusty bread to mop up the flavorful gravy.
Meat or Chicken in Tomatoes (Method 2)
A classic Parsi specialty combining tender meat or chicken with a rich, sweet-and-sour tomato gravy. This slow-cooked dish balances the acidity of ripe tomatoes with a generous amount of jaggery, resulting in a thick, glossy sauce that clings to the succulent meat. Traditionally cooked using the 'dum' method to retain moisture, it develops deep, caramelized flavors that pair perfectly with fresh rotis or crusty bread.
Tomato Curry
A luxurious Parsi-style curry that creates a silky, aromatic gravy through a unique technique of extracting milk from a blend of fresh coconut and ripe tomatoes. This historical dish combines the tang of tomatoes with the richness of coconut milk, infused with a freshly ground paste of garlic, dry chilies, and roasted saffron. The result is a vibrant, golden-red sauce that pairs perfectly with steamed rice or Khichdi, optionally fortified with hard-boiled eggs for a complete meal.
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This traditional Parsi dish transforms simple stewed meat into a rich, tangy delight by simmering tender mutton or chicken with an abundance of fresh tomatoes. The tomatoes are slow-cooked until they break down into a luscious, thick sauce that coats the meat, while a hint of sugar is added at the very end to perfectly balance the natural acidity. Ideally served with crusty bread or rice, this recipe offers a comforting balance of savory and sweet flavors typical of Parsi cuisine.