A Simple gravy not only give spice to a vegetable but also enhances its taste, add up the volume and makes more appealing to eat. Choosing the right amount of ingredients for the gravy balances the taste. This recipe of the Tomato gravy is simply best for all vegetables and also very easy to make.

How to make a simple Gravy for curry or Tomato gravy

Curry is a dish with any vegetable cooked in a gravy. So basically we are talking about the gravy in which a veg is cooked. Vegetable can be one or mixed depending upon the type of dish it is. Because of this the taste of the gravy matters a lot and taste of the entire dish depends upon the gravy. Often the main ingredient of the gravy is onion. Onion not only add taste to the gravy but also increases the volume and thickness. 

Second main ingredient is tomato. Tomato compliments with other ingredients and gives a nice taste to the gravy. It also gives the curry a nice red color and makes it more appealing. You can also make a gravy without tomato and believe me it is equally as tasty as it is with tomato. For a gravy made without tomato you can try my recipe for Indian Gravy for Curry, it is an amazing gravy base for any vegetable.

The other ingredient which is equally important as onion and tomato is dry coconut. Dry coconut add volume plus it enhances the taste of the curry. 

Lastly before starting the recipe I would like to mention an important tip for better taste of the curry is, always roast the ingredients before making a paste. Roasting removes the raw taste of the ingredients. We think that to save the time just making the paste of all the ingredients can be done but it matters a lot. Roasting enhances the taste of every ingredient. 

Ingredients:

• Onion – 2 large
• Garlic – 5 to 6 cloves
• Ginger – 1”
• Tomato – 1 large
• Coriander leaves – ½ cup
• Cumin/jeera – 1 tsp
• Coriander seeds – 2 tsp
• Grated dry coconut – ½ cup

Follow me on Facebook Twitter Instagram Pinterest 

Method:

• Slice the onion. In a pan heat ½ tsp of oil. Sauté (shallow fry) the sliced onion till golden brown. Taste of the gravy depends to a large extent on how nicely the onion is fried. Under cooked (white color) onion will give a raw taste to the gravy. Same happens when the gravy is made using raw onion paste. So always sauté onion a little for the gravy. There is one more way of cooking onion, which I will be sharing in next post, for gravy which entirely changes the taste of the gravy.
• Remove the onion. In the same pan sauté garlic, cumin/jeera, coriander seeds.
• Finally roast the grated coconut to just golden color.
• Roast the tomato on gas stove for a minute. Keep turning.

• Let it cool.
• Remove the skin and chop roughly.

• Roughly chop the coriander leaves.
• Mix all the ingredients and let it cool.
• Grind into a paste by adding little water. Always grind to a coarse paste enough that the water is not separated.

• For cooking the paste, heat 2 tbsp of oil in a kadhai. Add the paste and cook. Add ½ tsp of salt. Cook till the paste leaves oil. Stir occasionally. Add turmeric powder, red chilli powder, Garam masala powder. Mix properly. Add water to the desire consistency. Add salt and mix. Bring it to boil at low flame. Add the vegetable of your choice and cook. Always half cook the vegetable before adding to the gravy, this will avoid over cooking of the gravy.