Pyaz Tamatar Ki Subji

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Begin by roughly cutting the onions and tomatoes to the size of your choice.
Heat a kadhai or a pan and add in the oil. Once the oil heats up add in the big spices first - Black cardamom, cloves and cinnamon and stir. Then add in the whole cumin and wait for it to splutter.
Now add in the onions along with the garlic and ginger and cook or a few minutes. Then, add in the butter and cook till the onion just begins to get brown (caramelise).

Begin by adding in the powdered spices which are turmeric, red chilli powder, Coriander powder and garam masala powder. You may replace the garam masaal powder with your choice of powdered masala like pav bhaji masala, meat masala, etc.

Add in the salt and black salt and mix everything up. Cook for a few minutes and add in the tomatoes. Increase the flame and bhuno or pan roast the tomatoes well for about 5-10 minutes till the tomatoes are well cooked and mushy.
Allow the masala to cool a bit then transfer it to a blender, add in just enough water, if required, to blend the masala into a fine gravy.

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Now, to begin the tomato and onion that will form the chunks of the “sabzi” use a roti jali or or anything that can hold the onions and tomatoes over the flame. Rub some oil over the tomatoes before you roast them, turning in between. Roast till a nice black char is formed.

Transfer the charred vegetables into a bowl and cover for a few minutes. This will allow the skin to peel off easily. Wet your hands if the charred skin begins to stick too much.

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Peel the skin off of the tomatoes and the onions then quarter them and clean the “eye”, and keep aside. Next take up another kadhai or a pan and heat some butter and add in the gravy, as you serve the gravy. Pour some water over to get all the flavours of the gravy.

Bring the gravy to a boil and adjust the consistency, then add in onion and tomatoes. Then add in some chopped coriander, green chillies, kasoori methi and adjust the seasoning and mix well. Cook over high flame for 3-4 minutes.
Add in some chopped green onions and mix well. Transfer onto a plate and garnish with some more green onions