Brown Gravy/Chop Masala/Bhuna Masala/Pyaz Tamatar ka Masala

Brown Gravy
Brown Gravy is the very basic preparation that becomes a base for number of dishes. It is made from onion and tomatoes and sometimes also called as onion tomato (Pyaz Tamatar) gravy.


Onion                                   250 gm
Ginger Garlic Paste              30 gm
Green chilies (chopped)       5 gm
Tomatoes                             150 gm
Oil                                        50 gm
Bay leaf                               1 no
Cardamom                           2 no
Red chilly powder               1 tsp
Coriander powder                2 tsp
Turmeric powder                 1 tsp
Garam Masala powder         ½ tsp
Salt                                        tt
Peel, wash and chop or make paste the onions. Chop the green chillies and tomatoes.
Heat oil in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour. Then add ginger and garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Add around 150 ml of water and cook till the gravy becomes thick. Finish it with garam masala powder

Garam masala powder should be added in the last stage of preparation, it helps to retain the flavour and also give better colour to the gravy.


Shivyogi said...

Shakesh sir this initiative of your is marvellous. I cannot describe how privileged we as students feel by reading these basic of cooking which cannot be find anywhere

Shakesh Singh said...

Thank you these words Shivyogi...
I am writing this blog for students like you... All the Best.

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