tomato curry

  • Currently 4/5
a good starting recipe for tomato-based curries

from Curry World blog
1/4 tsp black mustard seeds
2 medium onions, diced
2 green chillies, slit
2 tsp garlic-ginger paste
1 tsp red chilly powder
1 tsp turmeric powder
1 1/2 tsp coriander powder
1/4 tsp garam masala
4 tomatoes (cut into big chunks)
3/4 c coconut cream
pinch sugar
salt, to taste
1 string curry leaves
1. heat up oil in a kadai. splutter mustard seeds. add onion and green chilly into this and saute. saute till the onion becomes translucent. then add ginger-garlic paste and saute till the raw smell goes.
2. lower the flame, add chilly powder, turmeric powder, coriander powder and garam masala and saute.
3. add tomato pieces and salt and mix well with the masala; saute for 2 minutes. then add one cup of water and close the pan and cook in low flame for 5 minutes.
4. don`t mash  tomato pieces. finally add coconut cream and pinch of sugar. check the salt.
5. mix well. cook for 2 minutes in low flame. remove the curry from the stove when it begins to boil. sprinkle curry leaves and serve with rice.
Cuisine   IndianDish   Main Dish
Cooking Method   SauteedMain Ingredient   Vegetables
Cooking Time   less than 15 minutes 
Features   Dairy-Free, Low-Carbohydrate, Vegan, Vegetarian

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