Traditional Indian Tomato Gravy Recipe

This traditional Indian tomato gravy, a staple in the rich tapestry of Indian cuisine, serves as a versatile and dynamic base that can easily accommodate a wide array of ingredients, transforming them into what is popularly known around the world as “curry.” This term, though somewhat oversimplified, refers to a variety of dishes in Indian cuisine characterized by their complex flavors, spicy aromas, and rich textures. The beauty of this tomato gravy lies in its flexibility; it can seamlessly incorporate vegetables, boiled eggs, cubed paneer (a fresh, unsalted white cheese), or chunks of chicken, each ingredient soaking up the gravy’s depth of flavor to create a distinct dish every time.

The process of turning this gravy into a curry involves simmering the chosen main ingredient(s) within the gravy until they are perfectly cooked and have absorbed its aromatic spices and tangy essence. For instance, when vegetables are added, they become tender and flavorful, absorbing the rich tomato and spice notes. Boiled eggs, when halved and simmered in the gravy, offer a delightful contrast in textures, from the softness of the egg whites to the creaminess of the yolks. Cubed paneer, on the other hand, becomes a soft, porous carrier for the gravy’s vibrant flavors, while chicken pieces cooked in this sauce are transformed into a succulent, mouth-watering preparation.

Curries made with this tomato gravy are traditionally served alongside plain white rice or various rice mixtures, such as biryanis or pilafs, where the simplicity of the rice provides a perfect backdrop to the complexity of the curry. The gravy’s rich and tangy flavors complement the neutral taste of rice, making for a balanced and satisfying meal. This combination is not only a staple in many Indian households but also a testament to the Indian culinary philosophy of balance, where every bite harmonizes the spectrum of flavors and textures.

Moreover, this traditional Indian tomato gravy and its resultant curries are a celebration of India’s culinary diversity. Depending on the region, the recipe for the gravy can vary, incorporating local spices, herbs, and cooking techniques, thus offering a unique taste of the geographical and cultural landscape of the country. It embodies the essence of Indian cuisine, where food is not just sustenance but an art form that brings together family and friends, symbolizing unity, tradition, and the joy of sharing a meal.

Here is the recipe for Traditional Indian Tomato Gravy Recipe:

Traditional Indian Tomato Gravy Recipe

Recipe by Yummy FoodCuisine: IndianDifficulty: Easy

This traditional Indian tomato gravy, a staple in Indian cuisine, serves as a base that can easily accommodate a wide array of ingredients.

Ingredients

• 5 tomatoes, diced large

• 1 onion, diced small

• 1 tablespoon ghee

• ½ teaspoon ginger paste

• 5 cloves garlic, pounded

• 1 teaspoon chilli powder

• ½ teaspoon coriander powder

• ½ teaspoon cumin powder

• ¼ teaspoon turmeric powder

• Salt to taste

Directions

• Fry the onions in hot ghee until they start to brown.
• Add the ginger and garlic and stir, then add the powdered spices. Blend well.
• Throw in the tomatoes and salt to taste.
• Turn the flame down to medium and cover for ten minutes. This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb/goat.

Notes

• If adding cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary.
• With chicken/lamb/goat, add the marinated poultry/meat after frying the ginger garlic paste and adding the dry spice powders. Sear the poultry/meat on high heat, turning the pieces continuously for about 10–15 minutes until the juices get sealed inside. Add the tomatoes after this step. Continue cooking as per above recipe. Alternatively, you have the option of frying /roasting/grilling the marinated poultry/meat separately, before adding to the curry, then letting it simmer for at least 20 minutes.
• You can add a little cayenne and cumin and leave out the chili powder (though “chili powder” in Indian recipes is cayenne/powdered chilis)
• Depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavour.
• Generally, in Indian cuisine, for lamb or goat (known locally as ‘mutton’), you can use all the above ingredients to make the gravy (curry). Some recipes use curd/yogurt, while some use tomatoes for the balancing tart flavour. With chicken, lamb and goat, marination is preferred. Also, various spice powders and spices (sabut garam masala) are added depending on the recipe. For example, cloves and cinnamon can be added to the hot oil, to give an excellent flavour.
• For a vegan version of this recipe, substitute the ghee with coconut oil or other vegetable oil.
• You can also use a pressure cooker instead of the stovetop; in this case, cook it for 6−7 whistles on a medium flame. This is especially useful when cooking lamb or goat as the meat is tougher than chicken.
• You can also use fried onions as garnish to get a gravy with a different flavor. This is used frequently in chicken recipes.

Other Sauces and Dips recipes may be found HERE.

IMAGE SOURCE: Shashimangu, CC BY-SA 4.0, via Wikimedia Commons