Seasoned Tomato Gravy

adapted from Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

Makes 3 cups


  • 2 cans diced tomatoes
  • 3 Tbs blanched almonds or cashews
  • 1 or 2 serranos, seeds and rinds removed
  • 1 tsp peeled fresh ginger
  • 1/2 Tbs brown sugar
  • 1/2 tsp tumeric
  • 1 Tbs tomato paste
  • 1/4 tsp ground fennel
  • 1 tsp cumin
  • 2 Tbs ghee or olive oil
  • 3 Tbs chopped cilantro
  • 1/2 c vegetable stock or water
  • salt

Put the nuts in a food processor and pulse until finely powdered. Add the serranos, ginger, brown sugar, tomato paste, all the spices and 2/3 of tomato juice drained off one of the cans of diced tomatoes and process until smooth.

Heat the fat in a saucepan. When hot, carefully add the spiced tomato paste and cool for 2 minutes. While this is cooking, run the tomatoes through the processor until there are no chunks. Add the tomatoes and stock to the pan and when it begins to simmer, drop the heat until low, partially cover and let cook for about 30 minutes. When finished, stir in the cilantro and season with salt to taste.

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