Onion And Tomato Gravy

From this week's Weekend magazine, Foodcourt column on Masalas and Gravies!

• Ready In: 1 hr
• Serves: 3-4

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.