Tomato Onion Gravy
-Onion: 400 gms.
-Tomato: 300 gms.
-Cooking oil: 50 ml.
-Bay leaf: 3-4 nos.
-Cloves: 10 nos.
-Green cardamom: 10 nos.
-Cinnamon sticks: 2-3 nos.
-Ginger garlic paste: 30 Gms.
-Turmeric powder: ½ tsp.
-Degi mirch powder: 2 tsp.
-Coriander powder: 1 tsp.
-Salt to taste.
-Fresh coriander leaves: 1/2 cup (chopped and washed).
-Desi ghee: 3 tbsp.
Method:1.Peel, wash and roughly chop onion and tomatoes.
2.Heat oil in a pan or kadhai, and crackle bay leaf, cloves, cardamom and cinnamon sticks.
3.Add onion and bhunao till it turns golden brown (add a tsp of salt to make cooking of onion faster). 4.Add ginger garlic paste and bhunao for a minute till raw smell goes off.
5.Add turmeric, degi mirch and coriander powder and bhunao for 2 minutes adding a tbsp of water occasionally to prevent the spices from burning and sticking.
6.Add chopped tomatoes and cook till tomatoes are mashed and cooked.
7.Add salt and cook till oil surfaces on top.
8.Finish with desi ghee and chopped coriander leaves.
Author Details: Chef specialist in Indian, Italian and French Continental Cuisines.