Print Recipe

Tomato Gravy for North Indian Pulses

The base gravy that is used in our Indian pulses recipes.
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: Pulses



  • 4 Tomatoes
  • 1 Onion
  • 4 cloves Garlic
  • 1/2 inch Ginger


  • 1 tsp Cumin seeds
  • 1 tsp Garam masala
  • 1/4 tsp Asafetida Asafetida is usually not gluten free


  • Prep: Peel onion, garlic, ginger.Wash all vegetables. Cut tomato/onion into chunks.
  • Place all vegetables into blender (tomatoes first).
  • Blend vegetables into a paste
  • Cook the blended paste. Place a pan on medium flame. Add 1 tsp cumin seeds; roast cumin till some start crackling (1 min). Add ¼ tsp asafetida; mix well with cumin (1 min). Add the blended paste; mix well and bring to a boil. Simmer covered for 5 minutes. Add 1 tsp garam masala; mix well.
  • Store (after it cools). Transfer to a covered ice cube tray and freeze to store for up to 2 weeks. Transfer to a covered container and refrigerate to store for up to 3 days.
  • Hug yourself – you’ve made tomato gravy for a week!


Adjust vegetable and spice ratios to your liking – if you like more garlic, add more garlic. 
Try and get a covered ice-cube tray to prevent freezer burn.