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Dry roast peanut lightly and grind coarsely.
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Put tomatoes and capsicum in a food chopper and make semi-puree.
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Slice onions very fine, if needed you can use the chopper.
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Heat ghee in a heavy pan and fry onions till golden brown.
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Add ginger and garlic and saute for a while
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Add tomato capsicum puree and cook for a minute or two.
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When it starts boiling add remaining masalas sugar salt and peanut grind.
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Tomato gravy is done.
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At this point of time, you can add veggies like brinjal, baby potatoes, baby corn, cauliflower etc.
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Once veggies are cooked under low flame, you will find ghee getting separated from the gravy.
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Garnish tomato gravy recipe with coriander leaves and serve hot.