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Tomato Gravy

This tomato gravy delivers that perfect balance of tangy, savory, and slightly sweet flavors that transforms plain rice or rotis into something you'll crave on repeat. The texture is smooth and velvety, clinging beautifully to whatever you pair it with, and the depth of flavor makes it taste like you've been cooking for hours when really it takes about 30 minutes start to finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Fusion, Indian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large ripe tomatoes roughly chopped (about 2 pounds)
  • 2 tablespoons butter or ghee
  • 1 tablespoon vegetable oil
  • 2 medium onions finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed
  • 1 tablespoon sugar or jaggery
  • 1 1/2 teaspoons salt adjust to taste
  • 1 cup water adjust for desired consistency
  • 2 tablespoons fresh cilantro chopped for garnish
  • 1 teaspoon cream optional, for richness

Equipment

  • Large heavy-bottomed pan or skillet
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Blender or immersion blender (optional)
  • Grater or microplane for ginger and garlic

Method
 

  1. Chop the tomatoes into rough chunks and set them aside in a bowl. Finely dice the onions and prepare your ginger-garlic paste if you're making it fresh.
  2. Heat the butter and oil together in your heavy-bottomed pan over medium heat until the butter melts completely. Add the cumin seeds and let them sizzle for about 20 seconds until they become fragrant and a shade darker.
  3. Add the chopped onions to the pan along with a pinch of salt. Cook them over medium heat for 8 to 10 minutes, stirring occasionally, until they turn golden brown and soft.
  4. Stir in the ginger-garlic paste and slit green chilies, cooking for 2 minutes until the raw smell disappears. Add the turmeric, coriander powder, and red chili powder, stirring constantly for another 30 seconds to toast the spices.
  5. Add the chopped tomatoes to the pan along with the remaining salt and sugar. Stir everything together and cook over medium-high heat for 12 to 15 minutes, stirring occasionally, until the tomatoes break down completely and the mixture thickens. The oil should start separating from the tomato mixture and pooling around the edges.
  6. Add water gradually to reach your desired consistency, stirring well after each addition. If you prefer a completely smooth gravy, let the mixture cool slightly and blend it using an immersion blender or transfer it to a regular blender.
  7. Return the gravy to the pan if you blended it, then stir in the garam masala and crushed kasuri methi. Simmer for another 2 to 3 minutes to let these final flavors incorporate.
  8. Turn off the heat and swirl in the cream if using. Taste and adjust salt or sugar if needed, then garnish with fresh cilantro. Serve immediately while hot.

Notes

Let the oil separate and pool at the edges of your tomato mixture before adding water. This visual cue tells you the tomatoes have cooked down enough and developed the concentrated flavor that makes this gravy special. This gravy freezes beautifully for up to 3 months. The flavors actually improve after a day or two in the refrigerator as everything melds together.