Thursday, 12 February 2015

DIY - How to Make Basic Onion Tomato Gravy in Bulk

How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.


Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

  • Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
  • Saute the onions till they are done, this may take 8-10 minutes.  
  • Once the onions are done, add the Tomato and Saute.
  • Add salt at this stage as it will help us to cook the Tomatoes faster.
  • Saute till the Tomato is done, this will take 8-10 minutes.
  • Now add the Ginger Garlic Paste and saute.
  • After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
  • Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
  • Allow it to cook on simmer for 2-3 whistles.
  • After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
  • You will see the Mixture is well cooked and Oil and Masala is separated.
  • Now allow the Masala Mixture to completely cool to room temperature.
  • Based on your usage, divide into portions and place it in the freezer.

  • If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
  • Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
  • Don't add water, the masala wont stay good, It will spoil within a day.
  • The Masala should be completely cooled, before packing and storing.
  • Use Zip Loc bags or Air tight Boxes to store the Masala.
  • If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
  • Thaw the masala before using it for cooking.
  • I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
  • Never freeze the thawed Masala.
  • I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
  • Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
  • I have stored it for a month and it stays good, I am sure whether it will stay beyond that.


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