Tomato Gravy for Cutlets
by Rita Jamshed Kapadia
1 Cup or 8 oz tomato puree (puree tomatoes)
Canola oil for frying
1 tsp cumin powder
1 tsp chili powder
1 tsp onion powder
1 tsp Garlic powder
1/2 tsp flour (optional I like to omit this)
Salt to taste
1 tsp Sugar to taste (brown, raw or white)
1 tsp Vinegar (Kolah, Balsamic, Wine or White)
Add tomato puree and boil down till desired consistency. (Add a 1/2 tsp flour to thicken, I like to omit this)
Add all the rest of ingredients and taste.
Add very little sugar and vinegar to desired sweetness.
Gravy should be tart and savory, sweet as well.
Serve with Mutton Cutlets