This basic curry sauce or tomato onion basic curry gravy is so useful for working women and bachelors. I used my garden tomatoes to make this sauce. This is a good way to store your garden tomatoes. But you can make this with store bought tomatoes.
Ingredients
2 large onions
about 10 large tomatoes
1 carrot
1 red bell pepper
2 tbsp red chili powder
2 tbsp coriander cumin powder
2 tsp turmeric powder
salt to taste
2 large onions
about 10 large tomatoes
1 carrot
1 red bell pepper
2 tbsp red chili powder
2 tbsp coriander cumin powder
2 tsp turmeric powder
salt to taste
Preparation
Wash the tomatoes and cut them into small pieces.
Cut the onion also into small pieces.
Wash and cut carrot and bell pepper into small pieces.
Wash the tomatoes and cut them into small pieces.
Cut the onion also into small pieces.
Wash and cut carrot and bell pepper into small pieces.
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Procedure
Place a thick bottom pan or pressure cooker on medium heat with some oil. When the oil is hot add ginger garlic paste and fry until it looses it's raw smell. Add onion and stir it well. Then add tomatoes, carrot and bell pepper. Mix them well. To this add salt, red chili powder, coriander cumin powder and turmeric powder. Stir it well. If you are cooking in a pan, cover it and cook until all the vegetables are well cooked and become soft. If you are cooking in the pressure cooker, put the lid and the weight on it and cook for 10 minutes and then switch off the flame. If your cooker is the kind that makes whistles, I would say switch off the flame after 2 or 3 whistles. Then wait for 10 more minutes for the pressure to come down. Open the lid and stir it well with the ladle to mash up. Continue cooking on low flame for 5 to 10 minutes until the oil oozes out. Switch off the flame and let it cool down completely. Then transfer into containers and freeze.
Please write your comments and suggestions below.
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Place a thick bottom pan or pressure cooker on medium heat with some oil. When the oil is hot add ginger garlic paste and fry until it looses it's raw smell. Add onion and stir it well. Then add tomatoes, carrot and bell pepper. Mix them well. To this add salt, red chili powder, coriander cumin powder and turmeric powder. Stir it well. If you are cooking in a pan, cover it and cook until all the vegetables are well cooked and become soft. If you are cooking in the pressure cooker, put the lid and the weight on it and cook for 10 minutes and then switch off the flame. If your cooker is the kind that makes whistles, I would say switch off the flame after 2 or 3 whistles. Then wait for 10 more minutes for the pressure to come down. Open the lid and stir it well with the ladle to mash up. Continue cooking on low flame for 5 to 10 minutes until the oil oozes out. Switch off the flame and let it cool down completely. Then transfer into containers and freeze.
Please write your comments and suggestions below.
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