AuthorChandniIf you’re looking for a meal prep technique to start with, this is the one.
Remember this BuzzFeed India video in which Srishti Dixit shows us how to make literally every Indian dish ever? She really hit the nail on the head. A lot of North Indian food is made with the same base - onions and tomatoes. Everything from egg bhurji to aloo matar to your humble dal starts there. So if you cook a lot of North Indian food, making a large batch of this onion tomato base over the weekend can save you a ton of time during the week.
A colleague suggested I do this when I had just started my new job. I was struggling to get home on time and would end up ordering in or cooking something really basic everyday. I’ve been following this advice for months now, and it’s my absolute favourite meal prep ever. It’s really simple: cook down finely chopped onions in oil till they’re nicely caramelized, add tomato puree and cook that down till you have a vibrant gravy. Cool it down, bottle it, and store it in the fridge for super quick meals all week long!
I make enough of this gravy base over the weekend so I can quickly whip up 4 meals during the week. And now, I can’t imagine making it from scratch for every meal. I’ve used it to make a variety of dishes including different types of Dals, Anda Bhurji, Paneer Bhurji, Aloo Matar, Matar Paneer, Lobia Masala, Chole Masala, Methi Aloo, Gobi Aloo; and I’m sure I will be able to make a lot more. If you’re looking for a meal prep technique to start with, I’d highly recommend this one. It’s low effort-high reward and you’ll really enjoy the freedom it gives you when you start putting together dinners in thirty minutes.
If you're looking for more meal prep ideas, check out my article on the easiest way to meal prep in an Indian kitchen.
Some tips to make this gravy base:
- Chop the onions really fine for a nice thick gravy. You could chop them in a vegetable chopper or food processor.
- To puree the tomatoes, roughly chop them into chunks and puree them in your mixer grinder.
- Cook the sauce down till it is almost dry so that it can be stored for longer. The more the water content, the quicker it is prone to spoil. You can add water when you’re cooking your meal to bring it back to a consistency you’d like.
How to use the onion tomato gravy base?
Follow the usual steps you do to make your recipe, i.e. splutter whole spices and add the gravy base. Then continue with ginger garlic paste, dry masala powders, and the rest of your recipe as usual. The only difference is that you don't have to wait for the onions to caramelise and the tomatoes to turn mushy--and that's how you fast-forward your cooking.
How to store the onion tomato gravy base?
Once your gravy base is ready, cool it down completely and store it in an airtight container--preferably one made of glass. Make sure the jar is completely clean and thoroughly dry before you fill it up. Close it tight and store it in a section of your fridge that remains cold--like the back of shelf--instead of storing it in the door. This will ensure it lasts longer.
Onion Tomato Gravy Base Recipe Video
Onion Tomato Gravy Base Recipe Card
To make the onion tomato gravy base, heat oil in a large pan on low heat. When the oil is hot, add the onions and stir so they are well coated. Keep the heat low and allow the onions to gently brown. You’ll need to stir them regularly so the browning is even and so they don’t stick to the bottom of the pan. If you feel like they need some more oil, drizzle some in and stir.
When the onions are slightly darker than golden brown (takes about 12-15 minutes on low heat), add the tomato puree and stir. Cook this mixture down on a low heat until most of the water dries out, making sure you stir it regularly. You can add water when you're cooking it later.
Once the mixture is dry (takes about 7-10 minutes on low heat), turn off the heat, allow it to cool completely and store the gravy base in an air-tight glass jar in a cold section of your refrigerator. This will ensures it doesn't spoil quickly.
First heat a little oil and splutter dry spices and aromatics as your recipe requires. Remember, the gravy already has some oil in it, so you can reduce the amount of oil you would usually add to cook your dish.
Add some of the gravy base (I use about 3 tbsp to cook a meal for two) and fry it with the dry spices and aromatics. Season with salt and powdered masalas as your recipe requires and add your protein or vegetables as you normally would. You’ll need to add some water to thin the sauce out and get a gravy of your preferred consistency.
Thank you for #CookingWithCookreja
Here are some pictures people have shared with me after they made the onion tomato gravy base. Everyone agrees it really helps speed up their cooking.
Ingredients
Directions
To make the onion tomato gravy base, heat oil in a large pan on low heat. When the oil is hot, add the onions and stir so they are well coated. Keep the heat low and allow the onions to gently brown. You’ll need to stir them regularly so the browning is even and so they don’t stick to the bottom of the pan. If you feel like they need some more oil, drizzle some in and stir.
When the onions are slightly darker than golden brown (takes about 12-15 minutes on low heat), add the tomato puree and stir. Cook this mixture down on a low heat until most of the water dries out, making sure you stir it regularly. You can add water when you're cooking it later.
Once the mixture is dry (takes about 7-10 minutes on low heat), turn off the heat, allow it to cool completely and store the gravy base in an air-tight glass jar in a cold section of your refrigerator. This will ensures it doesn't spoil quickly.
First heat a little oil and splutter dry spices and aromatics as your recipe requires. Remember, the gravy already has some oil in it, so you can reduce the amount of oil you would usually add to cook your dish.
Add some of the gravy base (I use about 3 tbsp to cook a meal for two) and fry it with the dry spices and aromatics. Season with salt and powdered masalas as your recipe requires and add your protein or vegetables as you normally would. You’ll need to add some water to thin the sauce out and get a gravy of your preferred consistency.