Equipment
- Jar or any air tight container
- Spoon
Ingredients
Vegetables
- 3 tomato ( 2 cup of chopped tomatoes)
- 1 onion (1 cup of chopped onion)
Spices
- ¼ tsp ground turmeric
- ¼ tsp curry powder
- ¼ tsp kashmiri red chili powder
- ¼ tsp cumin seeds
Oil
- 1 tbsp olive oil or any vegetable oil of your choice
Seasoning
- ¼ tsp salt (As per taste)
- ½ tsp garlic
- ¼ tsp ginger powder ( or minced ginger)
Water
- ½ cup water
- ⅓ cup water (Blending)
Instructions
- Start by heating a pan over medium-high heat. Then add oil.1 tbsp olive oil or any vegetable oil of your choice
- Add cumin seeds next. Cook the cumin seeds for a minute or two until they turn brown.¼ tsp cumin seeds
- Add chopped onion to the pan. Combine everything well and cook until the onion softens.1 onion (1 cup of chopped onion)
- Once the onion softens, add all spices: turmeric, curry powder, red chili, Kashmiri powder, ginger, and garlic. Mix everything well and let it cook for a minute.½ tsp garlic, ¼ tsp ground turmeric, ¼ tsp curry powder, ¼ tsp kashmiri red chili powder, ¼ tsp ginger powder ( or minced ginger), ¼ tsp salt (As per taste)
- After the onion and spices are cooked, add chopped tomatoes. Combine everything well.3 tomato ( 2 cup of chopped tomatoes)
- Pour water into the pan. Cover the pan with the lid and cook for 5 minutes until the tomatoes are mushy and well-cooked.½ cup water
- Once cooked, let it cool for 5-10 minutes. Once it has cooled, transfer the cooked paste to a blender.
- In a blender, water and blend it for 20-30 seconds until it forms a fine paste.⅓ cup water (Blending)
- Pour the sauce into a glass or an airtight container.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 250kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 0.4mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!