Onion And Tomatoes Gravy

Preparation time: 20 minutes

Serves 4

Ingredients:
2 big onions, chopped 2 big tomatoes, peeled and chopped
4 flakes of garlic 1 big slice of ginger
1 big cup curd ½ tsp. salt
1/3 tsp. red chilli powder 1 big tbsp. oil
1/3 tsp. dry coriander 1/3 tsp. garam masala
2-3 green chillies Coriander leaves
Method:
  1. Fry chopped onion in a little ghee till golden brown. Add ginger-garlic paste, curd and one cup water.
  2. Cook it till dry. Mix all the spices and red chilli powder and peeled and chopped tomatoes. Stir well till it leaves ghee.
  3. Add 1½ cup of water and cook till one cup water is left. Transfer the gravy to a utensil. .
Options for Serving:
  1. Peas:  Shell the peas, wash them. Boil the peas in some water. Strain and add the gravy to it. Mix well, add 1 or 2 cups of water as required. Give a boil and serve hot.
  2. Paneer:  Wash the cheese, remove the excess water and dry it. Keep the cheese on wooden board or a flat tray. Cut into small cubes and then deep-fry in ghee until golden brown. Now add it to the gravy and mix well.
  3. Mushroom:  Soak mushrooms, boil them in water. Wash them and add the gravy. Add 2 cups of water, cook on slow fire until tender.
  4. Bengal Gram:  Pick and wash the Bengal gram, soak overnight in water. Add ½ tbsp. sodium bicarbonate and ½ tbsp. salt. Boil it in the same water on  medium fire until tender. Now mix the tender Bengal gram in the gravy. Add soaked and sieved tamarind pulp, give it a boil. Remove from fire, sprinkle fresh and chopped coriander leaves and serve hot.    
  5. Kofta:  Boil potatoes, peel them, mash and add salt, ground green chillies, 1 tbsp. ground spices, khoya and fresh chopped coriander leaves. Mix well, and make small round balls with the mixture. Make a batter of flour and dip these kofta balls into it. Deep fry in oil or ghee until golden brown. Add the fried koftas to the gravy. Serve hot.