A gravy base is a masala that is used as the base for different gravies made with tomatoes and onions. We may quickly and easily make a variety of gravies at home if we preserve the masala in this manner. Like Paneer Gravy, Potato Pea Gravy, Channa Masala, Vegetable Kuruma, Potato Kuruma, Cauliflower Masala, Kofta Curry, etc., we may prepare a variety of vegetarian dishes.
Non-vegetarian kuruma variants, such as Egg Kuruma, Egg Masala, Chicken gravy, Mutton Masala, etc., can also be used in addition to vegetarian kuruma varieties. In addition, you can cook veggies with a little of this masala and use the mixture for samosa stuffing, bread sandwiches, etc. The instant masala pasta is ready by adding some onion tomato masala, stirring, and coriander to the cooked pasta.
A few tips to make a delicious gravy base
- Use a little additional oil while making the gravy base; only then will it stay fresh for a few days.
- Add chili powder to your preferred taste. You can use kulambu powder in place of chili powder and coriander powder. Unusable sambar powder.
- After removing the peel, add 100 grams each of ginger and garlic to a food processor to make a paste.
- The gravy base should be well-cooled before being placed in a clean container and kept covered. It can be divided into tiny covers and stored in the freezer if preferred.
Other Varieties
Ghee Recipe
Ginger Garlic Paste
Carrot Milkshake
- Cooking oil - 200 ml
- Onion - 1 kg
- Tomatoes - 1 kg
- Turmeric powder - 1 tsp
- Single Chilli Powder - 4 tsp
- Coriander powder - 8 tsp
- Garam masala - 1 tsp
- Ginger - 50 g
- Garlic - 50 g
- Salt - as needed
- Cloves - 10
- Cardamom – 10
- Mace - ½
- Nutmeg - ½
- Star Anise - 2
- Kalpasi – A little bit
- Cinnamon - 1 big piece
- Bay leaves - 3
-
Measure onion and tomato at the rate of 1 kg each and keep it. Onion can be taken a little more than 1 kg and it will be fine when removing the skin.
-
Cut onion and tomato into small pieces and keep aside.
-
Add the tomatoes to a mixer jar and grind them finely.
-
In a small mixing jar, add the above spices and grind them finely.
-
Peel the ginger and garlic and chop them into small pieces and put them in a mixer jar add the required amount of water and grind them until smooth.
-
Add 200ml of cooking oil to a pan.
-
When the oil is hot, add one kilo of chopped onions.
-
Keep it on medium heat and saute until it becomes glassy.
-
When onions are sauteing, add the required amount of salt.
-
Then add the ground ginger garlic paste.
-
Saute until the raw smell of ginger garlic paste goes away or for 10 minutes.
-
Then add 1 tsp of turmeric powder, 4 tsp of single chili powder, and 8 tsp of coriander powder.
-
Add a teaspoon of garam masala powder to it.
-
Saute till the raw smell of chili powder goes away.
-
Then add the crushed tomatoes.
-
Mix well on low flame and cover and cook on low flame.
-
Stir for 20 to 30 minutes.
-
Switch off the stove when the tomato pulp is reduced by half and the cooking oil separates and floats to the top.
-
Cool it well and put it in a clean container and keep it in the fridge.
Method
Step by Step Picture
-
Measure onion and tomato at the rate of 1 kg each and keep it. Onion can be taken a little more than 1 kg and it will be fine when removing the skin. Measure ginger and garlic 100 g together.
-
Cut onion and tomato into small pieces and keep aside. Add the tomatoes to a mixer jar and grind them finely.
-
In a small mixing jar, add the above spices and grind them finely.
-
Peel the ginger and garlic and chop them into small pieces and put them in a mixer jar add the required amount of water and grind them until smooth.
-
Add 200ml of cooking oil to a pan.
-
When the oil is hot, add one kilo of chopped onions.
-
Keep it on medium heat and saute until it becomes glassy.
-
When onions are sauteing, add the required amount of salt.
-
Then add the ground ginger garlic paste.
-
Saute until the raw smell of ginger garlic paste goes away or for 10 minutes.
-
Then add 1 tsp of turmeric powder, 4 tsp of single chili powder, and 8 tsp of coriander powder.
-
Add ground masala powder and a teaspoon of garam masala powder to it.
-
Saute till the raw smell of chili powder goes away.
-
Then add the crushed tomatoes.
-
Mix well on low flame and cover and cook on low flame.
-
Stir for 20 to 30 minutes.
-
Switch off the stove when the tomato pulp is reduced by half and the cooking oil separates and floats to the top.
-
Cool it well and put it in a clean container and keep it in the fridge.
