Tomato Curry
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
196 kcal
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Course
Main Course
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Cuisine
Indian
Tomato Curry
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This is a spiced and mildly tangy Tomato Curry made with ground tomatoes, onions, coconut, spices and herbs. The recipe is from the Goan Cuisine. This curry is best served with some steamed rice.
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Ingredients
For the Tomato-Spices Paste
- ½ cup chopped tomatoes - tightly packed
- ⅔ cup grated fresh coconut - tightly packed, or ½ cup tightly packed chopped fresh coconut
- 2 to 3 garlic cloves - small to medium-sized
- 2 teaspoons coriander seeds
- 1.5 tablespoons chopped onions or shallots
- 4 to 5 kashmiri dry red chilies - broken and seeds removed if you prefer
- 5 whole black pepper - optional
- ¼ teaspoon turmeric powder
- 3 tablespoons water for grinding the masala paste
Remaining Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds - black
- 1 teaspoon cumin seeds
- 1 tablespoon chopped onions
- 6 to 7 curry leaves
- 2 dry red chilies - stalks removed
- 1 pinch asafoetida (hing), optional
- ½ to ⅓ cup chopped tomatoes - for sautéing
- 3 cups water or as required
- salt as required
- 1 to 2 tablespoons chopped coriander leaves for garnish, optional
Instructions
Making Tomato-Spices Paste
- Rinse and chop the onions, garlic and tomatoes.
- Break the dry red chilies and deseed them if you prefer.
- Grate the coconut and keep aside. You can also chop the coconut into small pieces.
- Take all the ingredients to be ground in a wet grinder jar or a sturdy blender - chopped tomatoes, broken red chilies, garlic, coconut, coriander seeds, chopped onion, whole black pepper and turmeric powder.
- Add 3 tablespoons of water and grind to a smooth fine paste. There should be no small chunks or pieces of coconut in the masala paste. Keep the ground paste aside.
Making Tomato Curry
- Heat oil in a pan or pot. Add mustard seeds and crackle them.
- Then add cumin seeds. Fry till they splutter. Add onions and sauté stirring often till translucent
- Then add curry leaves, dry red chilies and asafoetida(hing).
- Stir and then add tomatoes. Sauté them for 3 minutes.
- Add the ground masala paste and sauté for 1 to 2 mins, stirring often.
- Next add 3 cups water. Season with salt as needed.
- Bring to a complete boil first without a lid. Then simmer the curry on a low heat, again without a lid. Stir the curry at intervals.
- Simmer till you see oil floating on top of the curry. About 12 to 15 minutes on a low heat after the first boil.
- Garnish with coriander leaves and serve Tomato Curry hot with steamed rice or chapathi or jeera rice.
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
305mg
(13%)
Potassium
363mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
876IU
(18%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
18mg
Vitamin B6
1mg
Vitamin C
101mg
(112%)
Vitamin E
4mg
Vitamin K
11µg
Calcium
40mg
(4%)
Vitamin B9 (Folate)
196µg
Iron
2mg
(11%)
Magnesium
37mg
Phosphorus
76mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 305mg | 13% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 876IU | 18% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 18mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 101mg | 112% |
| Vitamin E | 4mg | |
| Vitamin K | 11µg | |
| Calcium | 40mg | 4% |
| Vitamin B9 (Folate) | 196µg | |
| Iron | 2mg | 11% |
| Magnesium | 37mg | 9% |
| Phosphorus | 76mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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