This is a gravy used as a base of any curry in Indian dishes.
- Chop green chillies finely. Add minced garlic and minced ginger to it. This will prepare the ginger/garlic/chilli paste.
- In a deep pan, take 3 tablespoons of Vegetable Oil. Heat it up for about one minute.
- Add 1 teaspoon cumin seeds in the oil.
- Once the cumin seeds shallow fried, add the ginger/garlic and chilli paste to it.
- Once the paste is shallow fried and release the fine aroma, add the chopped onions.
- Let the onions fry golden.
- Once the onions are golden and fried, add tomatoes to the gravy and add 1 teaspoon Salt.
- Let the tomatoes cook properly and textured.
The gravy is ready. Add vegetables and dry spices to make the desired curry.
The gravy is the base of any Indian curry dish. Cumin seeds, oil and onions release the aroma in the dish. This will be enhanced once the dry spices are added.
Indian dishes are rich in flavors and aromatic. They are bit hot and spicy in taste, and smooth textured. Tomatoes help the most in forming the texture in the dish.
Make sure the ginger / garlic / chilli paste does not burn. otherwise it will leave burnt taste in the dish.
Also, do not let the onions overcook, it will make the dish sticky.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 373 | ||
Calories from Fat: 285 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 940.1mg | 25 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 18.4g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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