If you’re looking for a meal prep technique to start with, this is the one.
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.
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