RECIPE FOR THE BASE GRAVY:
2 cups chopped ripe tomatoes.
2 cups shallots ( preferred to use these tasty small onions popularly called sambar onions )
2 tbsp sambar powder ( from your stock )
1 tsp turmeric powder.
1/2 tsp Asafoetida powder.
3 green chillies
1/2 cup fresh grated coconut ( skip if you want to avoid it ) but it tastes good.
2 tsp coriander powder.
2 tsp Kashmiri chili powder
1/4 cup fried gram powdered ( daliya )
4 tbsp oil
salt as required.
Ginger garlic has been avoided as this base gravy is being used for South Indian Sambar too, so to prepare North Indian style gravy dishes , Ginger garlic may be added separately based on the dish recipe requirement.
In a pan add the oil, heat it, add the shallots, green chillies and sautee well.
Add tomatoes and all the other ingredients stirring well on a low flame.
Add some sprinkles of water if the mixture thickens without cooking. Cover and cook for 3 -5 minutes till the whole mixture has thickened, tomatoes softened and gravy like texture.
Cool this well. This is our base gravy which is a quick side dish by itself.
When completely cooled, store in freezer bags with labels and in separate portions.
Method : for making Tomato onion paneer bhurji
Measure out required quantity of base gravy, thaw it out.
Take a pan ,add the gravy, sprinkle very little water.
Add 2 tsp of paav bhaaji masala powder depending on the quantity of bhurji you are preparing.
Let mixture simmer on a very low flame as the raw taste of the paav bhaaji masala has to go.
You may add 1 tbsp of ginger garlic paste if you like.
Finally grate some fresh home made paneer or Cottage cheese over the hot bhurji , stir well. Garnish with chopped coriander leaves. A delicious quick Tomato onion Paneer bhurji is ready to go with your rotis.