Creamy Tomato Gravy Recipe – Indian Kadai Masala Style

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato Gravy Recipe – Indian Kadai Masala Style

Introduction

Okay, let’s be real – a good tomato gravy is the backbone of SO many Indian dishes. It’s the cozy comfort food we all crave, and honestly, I think it’s a skill every home cook should have up their sleeve. I first stumbled upon this particular recipe while trying to recreate a dish I had at a tiny dhaba on a road trip, and after a few tweaks, it’s become a family favorite. It’s rich, flavorful, and surprisingly easy to make. Get ready for a seriously delicious gravy that’ll elevate your rotis and rice!

Why You’ll Love This Recipe

This creamy tomato gravy isn’t just another tomato curry. It’s a beautiful blend of aromatic whole spices, a vibrant spice powder mix, and a touch of sweetness from the tomatoes, all rounded off with a luscious creaminess. It’s:

• Flavorful: The combination of spices creates a depth of flavor that’s truly addictive.
• Versatile: Perfect with roti, rice, or as a base for paneer, chicken, or vegetables.
• Easy to make: Despite the complex flavor, it comes together in under 30 minutes.
• Customizable: Easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 bay leaf
• 4 cloves
• 3 cardamom pods
• 1 inch cinnamon stick
• ?? tsp turmeric powder (about 1/2 tsp)
• 1 tsp red chili powder
• ?? tsp cumin powder (about 1 tsp)
• 1 tsp coriander powder
• ?? tsp garam masala (about 1 tsp)
• 1½ cup tomato puree (about 375ml)
• 2 tbsp cream
• 1 tsp salt
• 1 cup water (240ml)
• 2 tbsp chopped coriander leaves
• 3 medium onion (cubed)
• 2 medium tomato (chopped)
• 2 tsp oil (for frying onions & tomatoes)

Ingredient Notes

Let’s talk ingredients! A few things make this gravy special:

• Kasuri Methi: This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavor. You can find it at most Indian grocery stores. Don’t skip it if you can help it!
• Garam Masala: Every family has their favorite blend. Use yours! It’s the finishing touch that ties all the flavors together.
• Whole vs. Ground Spices: We’re using both! Whole spices bloom in the hot oil, releasing their aroma, while ground spices add a concentrated flavor to the gravy. It’s the best of both worlds.
• Tomatoes: I prefer using tomato puree for a smooth texture, but you can absolutely use fresh tomatoes (see FAQs).
• Oil: Any neutral oil like vegetable or canola works well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a kadai (or a deep pan) over medium heat. Once hot, add the cumin seeds, kasuri methi, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté until you start to smell that amazing aroma – about 30 seconds.
2. Now, add the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Sauté on low heat for about a minute, stirring constantly to prevent burning. This step is crucial for developing the flavor.
3. Pour in the tomato puree and cook, covered, until the oil starts to separate from the gravy. This usually takes about 5-7 minutes. You’ll notice the color deepening and the mixture thickening.
4. Stir in the cream, salt, and water. Adjust the consistency by adding more water if needed. Bring to a simmer and let it cook for another 2-3 minutes.
5. While the gravy is simmering, heat 2 tsp oil in a separate pan. Fry the cubed onions until they’re translucent and slightly golden. Then, add the chopped tomatoes and cook until they’re soft and mushy.
6. Add the fried onions and tomatoes to the gravy. Simmer for another 2 minutes, allowing the flavors to meld together.
7. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

• Don’t rush the sautéing: Taking the time to properly sauté the spices is key to unlocking their full flavor potential.
• Low and slow: Cooking the gravy on low heat allows the flavors to develop gradually.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

• Vegan Adaptation: Swap the cream for cashew cream or coconut cream for a delicious vegan version.
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder gravy, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chili for a fresh kick!
• Restaurant-Style Variation: Add a tablespoon of butter along with the cream for an extra rich and decadent gravy.
• Use with Paneer/Chicken: This gravy is fantastic with paneer (Indian cheese) or chicken. Simply add the paneer or cooked chicken to the gravy during the last 5 minutes of cooking.

Serving Suggestions

This creamy tomato gravy is incredibly versatile! Here are a few ideas:

• Serve with roti or naan for a classic Indian meal.
• Enjoy with fluffy basmati rice.
• Use it as a dipping sauce for samosas or pakoras.
• Pair it with your favorite vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Kasuri Methi and where can I find it? Kasuri Methi are dried fenugreek leaves, and they add a unique flavor to Indian dishes. You can find them at most Indian grocery stores or online.
• Can I make this gravy ahead of time? Absolutely! The gravy actually tastes even better the next day as the flavors have more time to meld.
• What type of oil is best for this recipe? Any neutral oil like vegetable or canola oil will work well.
• How can I adjust the thickness of the gravy? Add more water for a thinner gravy, or simmer for longer to reduce it and make it thicker.
• Can I use fresh tomatoes instead of tomato puree? Yes, you can! Use about 4-5 medium tomatoes, chopped, and cook them down until they’re soft and mushy before adding them to the gravy. You might need to simmer for a bit longer to achieve the desired consistency.