Tomatoes – 2.5 Kgs (roughly cut into small pcs) Onions – 2 kgs (roughly cut into small pcs) Ginger, Garlic – 100 gms each Refined oil – 0.5 kgs In a chopper, chop ginger and garlic separately. In a chopper itself, chop tomatoes and onions together. The consistency of the mixture should neither be too fine, nor be too course. The consistency of the mixture should neither be too fine, nor be too course. In a big Kadai or pan, heat oil, sauté ginger garlic till light brown. Add tomato onions chopped mixture and keep the mixture on high flame for 10-15 min, then reduce the flame. Cook the mixture on medium flame for 1-1.5 hrs till the water completely evaporates and the masala/ curry leaves oil. Add 2 tsp each of Salt, Turmeric Powder, Red Chili powder 2 types of red chili powder can be added – one for colour and other for flavour Once ready, cook for another 10 -15 min to ensure that the water has completely evaporated for proper preservation. Allow the masala to cool down. Store the masala in steel/plastic containers/ice cubes trays depending upon the convenience. Store the masala in steel/plastic containers/ice cubes trays depending upon the convenience. Store the masala in freezer chamber of refrigerator, as it will freeze. For usage, take out the masala from freezer to melt it down and the gravy masala is ready to use for any gravy vegetables.