Tomato curry is a popular dish with sour and spicy flavors that may be cooked in a variety of ways. This post will go over four distinct tomato curry recipes that can be served with rice, roti, or other Indian flatbreads like paratha or dosa.
Recipe 1: Andhra Tomato Kura
Andhra tomato curry is a tangy and spicy dish from the Indian state of Andhra Pradesh. The addition of tamarind in the meal gives it a distinct flavor profile. Here is a complete recipe for this delectable curry:
Ingredients
• 3 large tomatoes
• ¾ to 1 cup onions chopped, about 2 medium
• 1 green chili slit
• 1 sprig curry leaves
• 1/4 tsp mustard seeds
• 1/4 to 1/2 tsp cumin seeds
• 1/4 tsp hing
• 1/4 tsp turmeric
• 1/2 to 3/4 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 cup water
• 1/4 cup thick coconut milk
• Salt as needed
• 2 tbsp oil
Instructions
1. Thoroughly rinse tomatoes under running water. Bring 2 to 3 cups of water to a boil, then add 3 large tomatoes gently. Boil the tomatoes for 3 to 4 minutes, or until the skin cracks.
2. Remove the tomatoes from the hot water and place them in a bowl of cool water. Peel and discard the skin once they have cooled. Remove the core and cut the tomatoes. You can also entirely deseed if desired.
3. Heat 2 tablespoons oil in a pan. 14 teaspoon mustard seeds, 14 to 12 teaspoon cumin seeds, 1 sprig curry leaves, and 1/4 teaspoon hing.
5. Finally, stir in the turmeric, red chili powder, coriander powder, and garam masala. Mix thoroughly, then add 1/4 cup water.
6. Simmer for a few minutes before adding 1/4 cup thick coconut milk. Combine thoroughly.
7. Simmer for a few minutes before serving with rice or roti.
Recipe 2: Simple Tomato Onion Curry
Simple tomato onion curry is an easy-to-prepare dish that is ideal for individuals looking for a simple and delicious curry. Here’s a step-by-step recipe for cooking this dish
Ingredients
• 2 tbsp oil
• 1 tsp cumin
• 1 tsp kasuri methi
• 1 bay leaf
• 4 cloves
• 3 cardamom
• 1 inch cinnamon
• ½ tsp turmeric
• 2 tomatoes
• 3 onions
• 2 tbsp coriander
• Salt as needed
Instructions
1. Heat 2 tsp oil in a pan and add 3 onions. Sauté until the onions shrink slightly.
2. Further, add 2 tomatoes and cook for 1 to 2 minutes or until the tomato softens a little.
3. Transfer the fried onion and tomato to the gravy and mix well.
4. Cover and simmer for 2 minutes or until the flavors are absorbed well.
5. Now, add 2 tbsp coriander and mix well.
6. Finally, enjoy onion tomato curry with roti.
Recipe 3: Tomato Curry with Tomato-Spices Paste
Tomato curry with tomato-spices paste is a rich and creamy dish that is ideal for individuals who prefer a thick and rich curry. Here’s a step-by-step recipe for cooking this dish
Ingredients
• ½ cup chopped tomatoes
• ⅔ cup grated fresh coconut
• 2 to 3 garlic cloves
• 2 teaspoons coriander seeds
• 1.5 tablespoons chopped onions or shallots
• 4 to 5 kashmiri dry red chilies
• 5 whole black pepper
• ¼ teaspoon turmeric powder
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon chopped onions or shallots
• 6 to 7 curry leaves
• 1 pinch asafoetida (hing)
• 3 cups water
• Salt as needed
Instructions
1. Place all of the ingredients to be ground in a wet grinder jar or a robust blender and blend until smooth.
2. In a skillet or pot, heat 2 tablespoons oil. Allow 1 teaspoon mustard seeds to crackle. Then, add 1 teaspoon cumin seeds and cook until they crackle and get color.
3. Add 1 tablespoon minced onions or shallots and sauté on medium-low heat until transparent.
4. Stir in 6 to 7 curry leaves, 2 dried red chilies (seeded), and 1 pinch asafoetida (hing). Stir to combine.
5. Cook for 3 minutes on low heat with 12 to 13 cup chopped tomatoes.
6. Cook for 1 to 2 minutes on low heat with the prepared tomato-coconut-spice paste.
7. As needed, add 3 cups water and salt.
8. Continue to cook for 10 to 15 minutes, or until the curry thickens.
9. Serve immediately with rice or roti.
Recipe 4: Curry Tomatoes
Curry tomatoes is a quick and spicy curry made with canned tomatoes and a blend of warm and spicy ingredients. It’s a quick and easy meatless curry that takes only 30 minutes to prepare. This flavorful vegetarian curry is ideal for a quick and satisfying meal.
Ingredients
• 28-ounce can crushed tomatoes
• 1 tablespoon coconut oil
• 1 garlic clove, minced
• 1 teaspoon ginger, grated (substitute ginger paste)
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon kashmiri chili powder
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon curry leaves
• 1 cup coconut milk
• Fresh cilantro for garnish
Instructions
1. In a skillet, heat 1 tablespoon coconut oil and add minced garlic and grated ginger. Cook until they soften (approximately 3-5 minutes).
2. Cook for 1 minute after adding the cumin seeds, coriander seeds, salt, and curry leaves.
3. Cook for 3-5 minutes, or until the crushed tomatoes are boiling.
4. Simmer for 10 minutes after adding the coconut milk.
5. Garnish with fresh cilantro and steaming basmati rice.
Expert Tips:
• It is better to use fresh spices and roast and grind entire spices for the greatest flavor.
• If you don’t have time to toast and grind the seeds, use ground coriander and cumin instead.
• If the curry is too thick, thin it with a little water to achieve the ideal consistency.
This curry tomatoes recipe is ideal for a quick and tasty dinner. It’s adaptable and goes well with rice, roti, or naan. The tinned tomatoes make it easy, and the blend of spices adds a rich and aromatic flavor.
Conclusion
Tomato curry is a versatile and delicious food that can be cooked in a variety of ways to suit a variety of taste preferences. There’s a curry dish for everyone, whether you like it hot and sour or rich and creamy. These recipes are simple to make and may be tailored to make the perfect tomato curry for your next supper.
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