Tomato Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
The recipe starts by grinding a blend of fresh tomatoes, grated coconut, garlic, onions, coriander seeds, Kashmiri chili, black pepper, and turmeric into a smooth paste. This paste forms the flavorful base of the curry.
Mustard and cumin seeds are first tempered in oil until fragrant and crackling, then onions are sautéed until translucent before adding curry leaves, dried red chilies, and Asafoetida for a layered aroma. Chopped tomatoes are lightly cooked for sweetness and acidity before incorporating the ground masala paste, which thickens the sauce and provides richness from the coconut content.
Water is added to achieve the desired consistency, then the curry simmers gently to meld all spices and flavors. This dish highlights the combination of fresh ingredients and spiced coconut, resulting in a thick, vibrant curry with mild heat from the Kashmiri chilies.
Traditionally served with steamed rice, the curry can be an accompaniment to other dishes or a standalone vegetarian entrée. Chopped coriander leaves added before serving bring freshness to the rich tomato and coconut base.
Ingredients
For the Tomato-Spices Paste
- ½ cup tomato tightly packed, chopped
- ⅔ cup coconut tightly packed, or ½ cup tightly packed chopped fresh coconut, grated fresh
- 2 to 3 garlic small to medium-sized, cloves
- 2 teaspoons coriander seeds
- 1.5 tablespoons onion or shallots, chopped
- 4 to 5 kashmiri chili broken and seeds removed if you prefer, dry, red
- 5 black pepper optional, whole
- ¼ teaspoon turmeric powder
- 3 tablespoons water for grinding the masala paste
Remaining Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds - black
- 1 teaspoon cumin seeds
- 1 tablespoon onion chopped
- 6 to 7 curry leaves
- 2 red chili stalks removed, dry
- 1 pinch asafoetida (hing), optional
- ½ to ⅓ cup tomato for sautéing, chopped
- 3 cups water or as required
- salt as required
- 1 to 2 tablespoons Coriander leaves for garnish, optional, chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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