The Philosophy of Simplicity
Saransh Goila has built a reputation on making Indian cuisine accessible without sacrificing authenticity. He believes that great food is about connection, not just complexity. This philosophy is perfectly embodied in his approach to a basic tomato gravy.
While famous for Goila Butter Chicken, which has been featured on MasterChef Australia, the chef often emphasizes that the core of many brilliant Indian dishes is a well-made, simple base. This master sauce, or 'mother gravy', is not just for one dish but serves as a launchpad for dozens of recipes, from a quick rajma to a base for paneer or vegetables, saving time and effort without compromising on flavour. His goal is to demystify the process, showing home cooks that gourmet results are achievable in their own kitchens.
The Goila Method: A Pressure Cooker Base
Goila’s technique for a foundational tomato sauce is refreshingly straightforward and relies heavily on the pressure cooker for efficiency. The core recipe involves pressure cooking ripe tomatoes with onions, garlic, and cashews, which add creaminess without heavy dairy. For flavour depth, he uses common Indian spices like Kashmiri chilli powder, coriander powder, and kasoori methi (dried fenugreek leaves). A key technique is the use of a 'potli' or bouquet garni—a small bundle of whole spices like bay leaves, cinnamon, and cloves. This infuses the sauce with aromatic notes without leaving coarse bits behind; the potli is simply squeezed and discarded after cooking. After pressure cooking for about 10 minutes, the mixture is cooled and blended into a smooth purée.
Beyond the Basic Gravy: Tomato Ketchup
Goila also applies his simple-is-better philosophy to condiments, offering a recipe for homemade tomato ketchup that rivals any store-bought version. This recipe also starts with pressure-cooking ripe tomatoes, but includes a few different ingredients for that classic sweet and tangy flavour. He uses dates for natural sweetness, which is a healthier alternative to refined sugar. The tomatoes are cooked with onion, garlic, and a blend of whole spices. After cooking, the mixture is blended, strained, and then simmered until thick. A splash of vinegar is added at the end, not just for tang but also to act as a natural preservative, allowing the ketchup to be stored in the refrigerator for weeks. He even suggests flavouring it with kalonji (nigella seeds) for a unique Indian twist.
The Secret to Flavour and Health
Across his recipes, Goila consistently offers tips for enhancing flavour while keeping dishes on the healthier side. His use of dates as a sweetener and nut purees (like cashew) to thicken gravies are prime examples. This approach avoids the heavy use of cream and sugar often found in restaurant-style Indian food. By focusing on the natural taste of fresh ingredients and the deep aroma of whole spices, he shows that healthy cooking does not mean bland food. This method ensures the final sauce is rich and flavourful but remains light and wholesome. It’s a modern take on tradition that respects the authentic taste profiles of Indian cuisine while adapting them for a contemporary, health-conscious audience.
Versatility is Key
The true genius of Goila's simple tomato sauce lies in its incredible versatility. The base gravy isn't just for one signature dish; it's a meal-prep powerhouse. Once a batch is made, it can be stored in the fridge or freezer. From there, a quick weeknight dinner is just minutes away. You can use it to make chana masala, paneer butter masala, egg curry, or even as a flavourful sauce for pasta. This approach transforms a cooking staple into a tool for creativity and convenience. It reflects a core part of Goila's mission: to teach people how to cook smarter, not harder, and to find their own voice in the kitchen.
