February 3, 2017

Basic Onion Tomato Masala For Gravies | Basic Masala Gravy Recipe | Basic Onion Tomato Gravy for Curries | How to make Basic Onion Tomato Masala | How to Prepare Makhani Gravy | Basic in Cooking

Onion tomato masala in an important basic dish to make various curries and gravies in Indian cuisine.There are different methods to prepare this basic gravy but here Iam sharing traditional Indian tomato gravy with lots of whole garam masala ingredients.Some recipes includes spice powders like red chili powder,salt,turmeric,cumin and coriander powders but In this post you no need to add those all powders at all..It`s a purely flavored with whole garam masalas and can be freeze for a month.
Using this you can make some famous dishes like butter masala (chicken or paneer or tofu or gobi ) makhani gravies like chicken makhani/ paneer makhani or gobi makhani and curries with paneer,vegetables,chicken or mutton as well.For busy women and working people this is a best useful recipe to try so next time when you have time cook it in bulk and use for dishes in busy schedules.
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CATEGORY- Basics | Cooking Basics |Basics in Cooking
Onions -5 big
Tomatoes -6 big
Salt-to taste
Ginger garlic paste-1/4 cup
Butter-1/4 cup

Green chili-10
whole garam masala ingredients

dry red chili-5
green cardamom pods-5
bay leaf-2 big
cumin seeds-1 table spoon
cinnamon stick-5 inch stick
javithri flowers-5
Take a non stick pan,turn on heat add butter 
then add whole garam masala ingredients , chopped onions, ginger garlic paste and mix well.Now add chopped tomatoes,green chili and mix this.Put the lid on and let it cook for 15 to 20 minutes in a slow flame.Then turn off and let it cool.Now grind into fine puree and use this gravy in many veg and non veg curries or you can store this in zip lock bags in freezer for 15-30 days.
You can prepare paneer butter masala,paneer makhani,gobi butter masala,gobi makhani, tofu butter masala,tofu makhani,chicken butter masala,chicken makhani, broccoli butter masala, broccoli makhani,egg gravies or curries.Reduce the whole garam masala ingredients quantity if you feel it`s too strong.
You can store this in zip lock bag for a month almost. Before using keep in room temperature for 20-30 minutes and start cooking the dish.you need to add all the spice powders in the gravy and water for gravy /curry consistency.

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