Home HEALTH & FITNESS Chef Kunal Kapur’s Tips To Prepare Onion Tomato Gravy Perfectly

Chef Kunal Kapur’s Tips To Prepare Onion Tomato Gravy Perfectly

Chef Kunal Kapur’s Tips To Prepare Onion Tomato Gravy Perfectly


Indian cuisine is all about rich flavours and delicious ingredients. And, most Indian dishes are also easy to make with easily available ingredients. One such dish is the humble onion tomato curry. If you wish to give a delectable spin to your onion tomato gravy, chef Kunal Kapur has some suggestions. The chef has shared a video on Instagram under the title “Kunal’s Tips & Tricks.” In the clip, Kunal demonstrates the process of making the perfect bowl of onion tomato gravy by adding a few ingredients easily available in your kitchen. In the caption, he mentions, “How to prepare Onion Tomato Gravy perfectly!”

Kunal Kapur shared the following tips to make a perfect onion tomato gravy:

1) In the video, chef Kunal Kapur stated that you can just add pav bhaji masala, chhole masala, or sambar masala instead of garam masala while preparing onion tomato gravy. Your onion tomato curry will taste delicious if you follow this tip, he added.

2) While preparing onion curry, Kunal Kapur added some salt to taste, black salt to taste, and a little bit of chaat masala to the onions. He then fried the masala on low heat. After cooking the masala mix with onions, he added chopped tomatoes followed by kasoori methi and mixed well.

3) The chef then suggested putting the preparation into a mixer once it cools down and grinding it well. Don’t forget to put a little bit of water before grinding it.

Your onion tomato gravy is ready.

Take a look:

(Also Read: How To Make An All-In-One Gravy: Fit For All Kinds Of Indian Curries)

Kunal Kapur had previously shared another video under the title “Kunal’s Tips & Tricks,” dedicated to choosing the right kind of bhindi.  While it is a popular vegetable in Indian households, buying the right type of bhindi can be quite the task. So, to make it easier for you, Kunal stated a few tips. He advised going for a green bhindi that doesn’t have any black spots on them. Don’t opt for very small or large-sized bhindis. Just choosing the medium size should be fine. Avoid purchasing soggy bhindis since these are old, he added. Also, make sure you don’t buy the bhindis kept in water. Keep bhindi away from water as much as you can. Yes, you must definitely wash it before cooking, but after washing, wipe it and dry it out before using it further, he added.

Tell us what you think of chef Kunal Kapur’s hacks.


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