Masala or Curry are popular terms used in reference to Indian cuisine. Every household has its own ways of preparing the basic gravy. The basis of the gravy is how onion, garlic, ginger and tomatoes are incorporated with a bunch of spices. Some like to cook the raw paste of these veggies in oil while another method is to cook them and then make a paste. Once the gravy is made any vegetable or paneer can be added to bring out different flavors. One basic and easy gravy that I often prepare is the one I have presented below.
Veggies:Red Onions - 1, Roma Tomatoes - 1, Ginger - 1/2 inch, Garlic Powder - 2 tsp, Kasthuri Methi - 1 tbs, Green Chilli - 1 (without seeds for less spice), Veggies ( used bell pepper mixed colors - 1 cup)
Whole Spices: Shah Jeera - 1 tsp, Cardamon- 1 pod, Cinnamon - 1 inch stick, Cloves - 2
Powdered Spices:Turmeric - 1/2 tsp, Cumin Powder - 1 tsp, Coriander Powder - 1 tsp, Chilli Powder - 1/2 tsp, Pepper
salt to taste
Oil - 1 tbsp
Sliced almonds for garnish - 1/4th cup
1. Heat 1 1/2 tsp of oil in a wok and add the whole spices to it except the shah jeera or cumin to it. In 20 seconds add garlic powder, onions, green chilli and onions to it and cook it until the onions are translucent.
2. Add tomatoes and cook for 4 minutes or until the tomatoes are well incorporated with the onion. Add all the powders and cook it for 4 minutes. Transfer this mix into a blender jar and blend into a paste.
3. Reheat the wok add oil and add shah jeera and kasthuri methi and allow them to mix in the oil for 20 seconds and then add bell pepper. Add a little salt and cook the peppers.When they are well cooked and slightly toasted add the paste and 1/2 - 1 cup of water and allow it to simmer covered for 5 minutes and serve it hot with rice or roti.