Tomato gravy works great to add a little liquid to the n'shima or corn porridge. I made this dish as part of a Zambian meal.
The most interesting part of the recipe was grating a tomato instead of chopping or running it through the blender. The gravy is thick and adds flavor to the dishes it is paired with.
You will need
2 large tomato
1 tbsp. onion, diced
1 clove garlic, minced
1 tsp. paprika
1 tsp. cumin powder
1 tsp. flour
1/2 cup water
Grate one tomato into a pan and set the pan on medium heat along with a little water. When it starts to boil add the onion, garlic, paprika and cumin powder.
Allow it to thicken. Dice the second tomato and add it to the pan. Let the mixture cook until the diced tomato is mushy. Dissolve the flour in the water and add it to the pan. Mix well and allow the gravy to thicken. Turn off heat.
The most interesting part of the recipe was grating a tomato instead of chopping or running it through the blender. The gravy is thick and adds flavor to the dishes it is paired with.
You will need
2 large tomato
1 tbsp. onion, diced
1 clove garlic, minced
1 tsp. paprika
1 tsp. cumin powder
1 tsp. flour
1/2 cup water
Grate one tomato into a pan and set the pan on medium heat along with a little water. When it starts to boil add the onion, garlic, paprika and cumin powder.
Allow it to thicken. Dice the second tomato and add it to the pan. Let the mixture cook until the diced tomato is mushy. Dissolve the flour in the water and add it to the pan. Mix well and allow the gravy to thicken. Turn off heat.
The tomato gravy is ready.
This looks like a flavorful gravy. Must have gone well with n'shima
ReplyDeleteMany a times I use grated tomato for my gravies..same ingredients but use them in a different order..nice one.
ReplyDeleteSimple and flavorgul gravy.
ReplyDeleteGood one Varada. I guess this will work well as a side to our tiffins as well...
ReplyDelete