August 9, 2008



2 onions (diced)
4-5 tomatoes
1 teaspoon mustard
1 tablespoon garam masala
1 tablespoon jeera powder
Turmeric powder – a pinch
Red chilly powder – to taste
Salt to taste
Coriander leaves (if u want)
Ginger/garlic/green chilly paste
Oil – 4-5 tablespoons

  1. Heat little oil in a kadai.
  2. Add onions and the ginger/garlic/chilly paste.
  3. When the onions turns light brown, add the tomatoes and keep stirring.
  4. Once the tomatoes become very soft, grind the whole mixture in a mixie till it becomes a paste (u can add a little bit of water if u want while u grind)
  5. Heat remaining oil in the kadai and add mustard seeds. Let it splutter.
  6. Add the tomato/onion paste to it and keep stirring.
  7. Add salt, garam masala, jeera powder, turmeric powder, red chilly powder and salt and keep stirring.
  8. Keep stirring for 5-ten mins.
  9. Once you see the oil getting separated from the mixture, add coriander leaves and switch off gas.
  10. Let it cool. Now keep this paste in a container and add it to any gravy items (like rajma/channa n all). Hints given below.
  11. This mixture will remain for a long time if u keep in the fridge

  1. Keep a paste of ginger/garlic/g.chilly paste always in ur fridge. U can use it in case of emergency.
  2. The tomato/onion paste can be used for making channa/rajma/ paneer related items. For this, add this mizture in a kadai first, let it heat and add the boiled channa/coiled rajma/ panner to it. Add 3 cups water and let it boil. Ur channa/rajma/panner dish is ready!
  3. For any help, feel free to contact me!! Lol lol