Simple Onion Tomato Masala Gravy Curry Recipe

Ingredients

    3 cups onion, finely chopped
    4 medium tomatoes
    1 tsp ginger, finely chopped
    1 tsp mustard seeds (rai)
    2 tbsp vegetable oil
    1-1 1/2 tsp sugar (optional)
    Salt to taste

For Masala

    1 tbsp poppy seeds (khus-khus)
    1 tbsp coriander seeds (dhania)
    1 tsp cumin seeds (jeera)
    6-7 red chillies
    2 tbsp coconut, freshly grated
    1 1/2 tbsp roasted gram (dalia)
    2 tbsp cilantro (coriander leaves)


Cooking Directions

    In a small pan, roast the poppy seeds until lightly browned and aromatic and remove in a bowl. Add 1/2 tsp oil and fry the coriander, cumin, and red chillies until golden. Remove in a bowl and let cool. Grind all the ingredients along with coconut, dalia, and cilantro leaves with a little water into a smooth paste, and set aside.

    In a medium pan, boil 6 cups of water or as needed, and drop in the tomatoes for blanching. Let boil for about 4-5 minutes or until the peel starts coming off. Remove the tomatoes and let cool, and peel. In a blender, grind the tomatoes into a smooth puree, and set aside.

    Heat oil in a medium saucepan, and add the mustard seeds and fry until they start popping.

    Add the ginger and fry for a few seconds, and then add the onions. Saute on medium heat until translucent.

    Add the tomato puree and the ground masala paste along with salt and sugar and cook on medium heat for 6-8 minutes until the tomato-onion gravy thickens a bit, and the raw flavor of the masala is gone.

    Garnish the tomato-onion gravy with cilantro and serve hot with plain rice or idli.