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Vegetable Chunks in Tomato Gravy Recipe

Vegetable Chunks in Tomato Gravy is a popular Indian Side Dish
Author :
 
On :
Friday, 21 April, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Simmer Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 potatoes, scrubbed clean
  • 1 Capsicum
  • 2 small courgettes (or cucumbers)
  • 1 Tomato
  • 1 Onion
  • 2 baby Corns
  • 1 Carrot
  • 4-5 florets Cauliflower
  • 1 Spring onion
  • 1 tbsp coriander, chopped fine
  • 1 tbsp cabbage, thinly shred
  • For Gravy:
  • 4 tomatoes, dipped in boiling water for 5 minutes
  • 1 tsp each Ginger and garlic, grated
  • 1 onion, finely chopped
  • 1.5 cups water (in which Tomatoes were soaked)
  • 1 tbsp cornflower, mixed in 1/2 cup water
  • 1 tbsp Butter
  • 1/4 tbsp Oregano
  • 1 tbsp Red Chilli powder
  • 2 tsp Sugar
  • 1/4 tsp clove-cinnamon powder
  • salt to taste
  • How to Make Vegetable Chunks in Tomato Gravy:

    1. For gravy:
    2. Puree the tomatoes.
    3. Heat butter in a deep pan, add ginger, garlic and chopped onion.
    4. Fry for a minute. Add puree and all other ingredients, stirring continuously.
    5. Bring to a boil. Simmer for about 7-8 mins and keep aside.
    6. Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions.
    7. Cook the potatoes, corn, courgettes, carrot, onion and capsicum in a colander over steam, till firm but done.
    8. In a casserole, pour the gravy.
    9. Place the assorted vegetables in it and press it down gently.
    10. Garnish with cabbage, coriander and spring onion. Dot with butter.
    11. Grill on a griller till gravy sizzles.
    12. Serve hot with plain or brown bread toasts.




     

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