In a time when professional and personal spaces have effectively coalesced due to COVID-induced WFH culture, managing it all together has been one of the biggest challenges. Don’t we feel worn out most of the time, It is like the moment a meeting ends, we have to quickly sneak in our lunch before we are scheduled for another. Amid all the meetings, lunch, and all things in between, we are left with nothing to look forward to. Are you also looking for a magical hack that can help lessen the work in the kitchen? Especially in an Indian kitchen where no lunch or dinner is complete without a rich and wholesome curry.
Prepping up for your next meal in advance is a smart way that most of us can follow. Simple things like chopping, grinding, soaking are some common ways to do so. But what if we tell you that you can even make curry well in advance for your meals? Yes, you read that right. Keeping your daily struggles in mind, we’ve got an excellent recipe to prepare an all-in-one-gravy, which will not only sort your daily kitchen woes but would also last for a week!
This all-in-one-gravy is for all the lazy/busy cooks out there. If you’ve got this stored in your kitchen then you just need to chop those veggies and add it to the gravy and you’ll be done before you know it. Think of all the yummy Indian delicacies you can make in a matter of minutes- from aloo, paneer to mixed veg and even chicken curry; you name it and you’ll have it.
You simply need to prepare this tomato-onion gravy at the starting of your week and store it in an air-tight container in the refrigerator. Here’s the full recipe:
Ingredients
½ kg onions (chopped)
½ kg tomato (cut into cubes)
½ cup chopped garlic
½ cup chopped ginger
2 tsp haldi
2 tbsp garam masala
2 tbsp red chilli powder
2 tbsp jeera powder
1 tbsp black pepper powder
2 tbsp dhaniya powder
Salt as required
Method
1. Heat oil in a pan and add ginger, garlic and sauté.
2. Now add onions and all the dry masalas. Cook until mixed together.
3. Add tomatoes and let it cook until soft and mushy. In the end add salt.
4. Cook this masala well until everything has been mixed properly and it starts to leave oil in the sides.
5. Take it off the heat and let it cool properly. Pour it in an airtight container. You can store this upto a week in the refrigerator.
