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Basic Indian Tomato Gravy

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a "curry". It is usually eaten with plain white rice or rice mixtures.

Source and licence

"Basic Indian Tomato Gravy" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Basic_Indian_Tomato_Gravy, revision 4630288), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Basic_Indian_Tomato_Gravy&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630288

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Fry the onions in hot ghee until they start to brown.
  2. Add the ginger and garlic and stir, then add the powdered spices. Blend well.
  3. Throw in the tomatoes and salt to taste.
  4. 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.