Onion And Tomato Gravy

Ingredients

* 3 medium onions, chopped
* 3 cloves garlic, chopped
* 1/2 inch ginger, chopped
* 1/2 cup tomato paste
* salt
* 2 tablespoons yoghurt
* ghee
* water

To be made into a paste

* 1 teaspoon cumin seed
* 1 teaspoon coriander seed
* 3-4 dry kashmiri chilies
* 7 black peppercorns
* 3/4 teaspoon turmeric powder
* 3 cloves

Directions
1.Dry roast the cumin, corriander, red chillies, cloves, peppercorns and turmeric on a frying pan/ a flat bottomed tava.
2.Grind with a little water to make a paste.
3.Heat ghee or oil in a pan.
4.Fry onions and garlic until golden in colour.
5.Add ground spices and ginger.
6.Fry until the oil begins to separate.
7.Add tomato paste, yoghurt and salt.
8.Keep frying, stirring continuously.
9.After a few minutes, add enough warm water to make a gravy.
10.Cook for 8-10 minutes.
11.Add your choice of vegetables/meat now and cook until the veggies/meat is tender and ready to eat.

Kadhai Gravy

500 ml of gravy

Ingredients

* 5 1/2 tablespoons ghee
* 4 teaspoons garlic paste
* 4 tablespoons coriander seeds, pounded with a pestle
* 9 whole red chilies, pounded with a pestle
* 2 tablespoons ginger, chopped
* 3 cups tomatoes, washed and chopped
* 5 green chilies, de-seeded and chopped
* 1 tablespoon dried rose petal
* salt
* 1 teaspoon garam masala

Directions
1. Heat ghee in an iron-cast wok (kadhai).
2. Add garlic paste.
3. Saute over low heat until light brown in colour.
4. Add the pounded corriander seeds and red chillies.
5. Saute for half a minute.
6. Add the ginger and green chillies.
7. Saute for another half a minute.
8. Add the chopped tomatoes.
9. Cook until the ghee separates and floats on the surface.
10. Add the rose petals, salt and garam masala.
11.Stir and mix well.
12. Add the vegetables of your choice and cook until the veggies are tender.
13. Serve hot with rotis/naan/parathas/bread- you name it!