Ingredients

• 2 large, ripe tomatoes
• 1 large onion
• 1 small capsicum
• 1 tbsp - coriander leaves (finely chopped)
• 1 tbsp - cashew or peanuts
• 1 tsp each of grated ginger and garlic
• 1/4 tsp - cinnamon-clove powder
• 1/2 tsp - garam masala powder
• 3/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - sugar
• salt to taste
• 2 tbsp - oil or ghee

How to Make Red Tomato Gravy

• Dry roast peanuts or cashews lightly, and grind coarsely.
• Semi puree tomatoes and capsicum together.
• Use either a food chopper or grater.
• Chop onions finely or using a chopper.
• Heat oil or ghee in a heavy pan.
• Add ginger and garlic, and stir for a moment.
• Add onions and stir fry till light pink.
• Add tomato-capsicum puree, stir and bring to boil.
• Add all the other masalas, salt, sugar and crushed nuts. Stir.
• Add vegetables at this stage. Mix.
• Cover and simmer till gravy is thick and fat starts separating.
• Garnish with chopped coriander leaves before serving.