It’s the start of another busy work week, and I needed some shortcuts to prep quick dinners. It takes just 10 minutes to make this amazing spicy tomato gravy, and then I will add it to different vegetable combinations for hearty, healthy dinners all week long. My daughter went back to college today so I also made “ice cubes” of this gravy for her so she could have a taste of home at college too!
Ingredients
For the temper
1 tsp oil
Pinch of hing
½ tsp cumin
1 tbs red chili powder
1 tbs turmeric powder
1 jalapeno pepper, minced
For the gravy
1 tbs ginger
1 tbs garlic
2 cups tomatoes
½ cup peanuts (can substitute cashews or omit if you have a nut allergy)
3 curry leaves
1 tbs garam masala
½ cup water
Pinch of sugar
Salt to taste
1 tbs kasuri methi (dried fenugreek)
2 tbs chopped cilantro
Process
Except for the cilantro and methi, blend all the gravy ingredients together until slightly smooth
For the temper, heat oil in a skillet and add all items to cook for a minute
Pour the gravy mixture into the skillet and cook for 5 minutes. Add cilantro and methi, taste and add additional seasonings per your preference
Store in a glass container in the fridge for up to 3 days. For the ice cubes, I sprayed a silicone tray with oil spray, filled the cubes, and froze for 1 hour. Then, I removed the cubes and put into a Ziploc baggie to use as needed
Hot tips
Here are some of my favorite dishes to make with this gravy – dum aloo, paneer masala, and bhindi. With this versatile gravy, the dishes come together super quickly and you just need to add your favorite naan/roti/rice. Exact recipes for these dishes to come soon J but in the meantime tag me to show me your meals!
Tags: Indian, Quick & Easy
