This is one of the most common and widely used curry base in sindhi cooking.
One can make various dishes like Keema, chicken, Mutton, Bhee Alu, Wadi Patata,
Paneer,Eggs, Mix Bhaji,Rajma, Chawli using this gravy as a base.
I like to make extra and freeze so i have some available whenever i need it.
2 lbs onions
6/8 tomatoes blended
1/2 -1 cup of tomato puree or crushed tomatoes
4 tbsps chopped cilantro
4-6 green chillies chopped
2 tbsps grated ginger
2 tbsps grated garlic
4 tbsps dhania powder(coriander)
2 tbsps jeera powder (cumin)
2 tsps haldi
salt to taste
red chilli powder (optional)
1/2 cup oil
Heat oil in a pan.Add the onions and cook till dark brown.
I know this seems very dark but when you add the tomatoes the color changes
and if the onion is not this dark then it will become sayal masalo (which is a lighter masala).
Once the onions achieve this color, add the ginger garlic paste and fry for a minute.
Now add all the other ingredients and stir well.
Cover and cook on a slow flame till oil oozes from the sides (about 15-20 minutes).
The masala is now ready to be used.
See how the color changes.
I used it to make Bhee Wadi Patata.(a vegetable curry made with potatoes,Lotus stems and dried lentil balls.