- Dry roast peanuts or cashews lightly. Dry grind coarsely. Semi puree tomatoes and capsicum together.
- This should be done in a food chopper or grated. Chop onions very fine or run in a chopper. Heat oil or ghee in a heavy pan.
- Add ginger garlic and stir for a moment. Add onions and stir fry till light pink. Add tomato capsicum puree, stir bring to boil.
- Add all other masalas, salt, sugar and crushed nuts. Stir. Add veggies at this stage. Mix. Cover and simmer till gravy is thick and fat starts separating.
- Garnish with coriander before serving.
Red Tomato Gravy
#myrecipe
By Pragna Sanghavi
Apr, 16th
628
Servings
2 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- 2 large juicy ripe tomatoes
- 1 large onion
- 1 small capsicum
- 1 tbsp. coriander leaves finely chopped
- 1 tbsp. cashews or peanuts
- 1 tsp. each ginger & garlic grated or crushed
- 1/4 tsp. cinnamon-clove powder
- 1/2 tsp. garam masala powder
- 3/4 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. sugar
- salt to taste
- 2 tbsp. oil or ghee
Instructions
Notes/Tips
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower. Makes: 2 cups
