Tomato Gravy ( Master sauce)
SERVINGS:
4-5 cups
INGREDIENTS:
- 10-12 large chopped tomatoes
- 4 large red onions chopped
- 1/4 small can tomato paste
- 2 tbsp grated garlic
- 2 tbsp grated ginger
- 1 tbsp red chilly flakes
- 1 tsp turmeric powder
- 3 tbsp oil ( avocado, vegetable oil etc)
- salt to taste
DIRECTIONS:
Heat oil in a thick bottomed sauce pan, add onions, ginger and garlic
Fry for 15-20 minutes or until onions are translucent and caramelized.
Add tomatoes and rest of the ingredients and simmer for another 30 minutes, stirring often., until the oil separates.
Let it cool and freeze in small (approx 8 -16 oz) containers and use when needed as base tomato gravy for curries.
CREDITS/NOTES:
This is a master gravy ( credits to Vijaya aunty for the idea ) that can be made ahead and frozen. Use in side dishes that go with rotis/naan. Just add 1 cup tomato gravy to 3 cups of cooked veggies+paneer OR 3 cups cooked chickpeas ( OR kidney beans / black eyed beans) with garam masala and chilly powders and simmer for 15-20 minutes.