Dry Ginger Tari (Ginger Gravy) is a traditional comforting winter-style dish made with roasted sanda flour cooked in a rich onion and tomato masala with fresh methi, aromatic spices, and ghee. The dish has a smooth, hearty consistency that is neither too thick nor too runny, making it perfect as a warming meal during colder days.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 medium Onions
- 6 cloves Garlic
- 1 inch Fresh ginger
- 3 medium Tomatoes
- 1 whole Green chilli
- 1 cup Fresh methi leaves
- 1/2cup Fresh coriander
- 4 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 cup Sanda flour
- 4 cups Boiling water
For Dressing
Nutritional Information
-
Calories
310 kcal -
Fat
18 g -
Carbohydrates
30 g -
Protein
7 g -
Fiber
5 g -
Sugar
6 g -
Sodium
480 mg
Procedure
-
10 minutesMark As Complete
Prepare the Vegetables
Finely chop the onions by hand or using a food processor for convenience. Crush the garlic and ginger together into a coarse paste and blend the tomatoes into a smooth puree with the optional green chilli. Finely chop the fresh methi leaves and coriander, keeping them separate for later use in the cooking process.
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12 minutesMark As Complete
Cook the Base Masala
Heat three tablespoons of ghee in a large pan over medium heat and add the cumin seeds. Once aromatic, stir in the crushed ginger and garlic and lightly roast until fragrant. Add the chopped onions and cook them slowly until softened and the ghee begins to separate from the mixture, then season with salt.
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8 minutesMark As Complete
Add Tomatoes and Spices
Pour the tomato puree into the onion mixture and add turmeric powder and Kashmiri chilli powder. Stir thoroughly and cook the masala until the tomatoes soften completely and the ghee starts to release around the edges. Mix in the chopped methi leaves and coriander powder, allowing the flavours to blend together well.
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5 minutesMark As Complete
Roast the Sanda Flour
In a separate pan, heat one tablespoon of ghee over medium heat and add the sanda flour. Lightly roast the flour while stirring continuously to avoid burning and to develop a nutty aroma. Once lightly toasted, carefully add the prepared masala mixture into the roasted flour and stir thoroughly to combine.
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15 minutesMark As Complete
Simmer the Dry Ginger Tari (Ginger Gravy)
Gradually pour in the boiling water while continuously stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Allow the Dry Ginger Tari (Ginger Gravy) to simmer gently for 10 to 15 minutes, stirring occasionally until it reaches a smooth consistency that is neither too thick nor too runny.
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3 minutesMark As Complete
Finish and Serve
Turn off the heat and stir in the garam masala for a final layer of warmth and aroma. Garnish generously with freshly chopped coriander before serving hot. The finished Dry Ginger Tari (Ginger Gravy) should have a silky texture with rich flavours from the ghee, methi, and roasted flour.
