Curry gravy
- Baking sprayfor the pan
- Tomatoes, chopped400 g
- Onions, diced1/4 onion
- Garlic, minced1 clove
- Fresh ginger, minced1/2” knob
- Peanut Butter15 g
- Chili Powder4 ga sprinkle
- Garam Masala2 ga sprinkle
- Sugar, optional2 ga sprinkle
- Turmeric powder1 ga sprinkle
- Wateras needed
- Saltto taste
Step 3: Start the gravy
Set a fresh pan over medium heat. Once hot, apply a light amount of baking spray then add the onions and for 2-3 minutes.
Add the tomatoes, peanut butter, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it for 10 minutes, stirring occasionally.
Add some water to thin the mixture, enough to blend well in the next step (about a cup). Stir to combine.
Step 3: Start the gravy
Curry gravy
- Baking sprayfor the pan
- Tomatoes, chopped400 g
- Onions, diced1/4 onion
- Garlic, minced1 clove
- Fresh ginger, minced1/2” knob
- Peanut Butter15 g
- Chili Powder4 ga sprinkle
- Garam Masala2 ga sprinkle
- Sugar, optional2 ga sprinkle
- Turmeric powder1 ga sprinkle
- Wateras needed
- Saltto taste
Set a fresh pan over medium heat. Once hot, apply a light amount of baking spray then add the onions and for 2-3 minutes.
Add the tomatoes, peanut butter, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it for 10 minutes, stirring occasionally.
Add some water to thin the mixture, enough to blend well in the next step (about a cup). Stir to combine.