Tomato Curry

 

Tomato Curry is a simple curry that can be prepared quickly. This Tomato Curry can be stored in an airtight container in the fridge for almost one week. For those who love spicy and sour taste will definitely like this Tomato Curry. This is best eaten with Dosa, Chapati or any roti.

TIP: Make sure to saute onion, tomatoes well to get the best taste. Do not add much water but a little bit is fine. Add little(1/2 tsp) sugar at the end if you like.

 

Ingredients:

Tomato – 2 nos into small cubed

Onion – 4 large thinly sliced

Green chili – 4 slit

Curry leaves – 3 stems

Ginger- 1 -inch piece – crushed

Garlic – 5 nos crushed

Salt – 1 tsp or as per your taste

Turmeric powder – 1/2 tsp

Chilli powder – 2 tsp

Oil – 5 tbsp

Method of Preparation:

Heat oil in a large pot on a medium high

Add onion with salt and saute for 10 minutes or until slightly golden brown

Now add ginger- garlic and green chili to the onion, saute for 5 minutes

Add turmeric powder and chili powder, saute for few seconds

Then add cubed tomatoes along with two stems of curry leaves

Stir this well for 5 to 10 minutes until the tomatoes are mushy

Add 1/4 cup of water and mix

Cover and cook another 5 minutes over the low- medium heat until seeing the oil oozing out on the top

Stir in between, add little more salt if you need, finally add 1 stems of curry leaves

When the tomato curry seems thick switch off the stove

This curry last 4 days in the refrigerator

Enjoy with chapatis or any roti

Tomato Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: curry

Cuisine: India

Yield: 6

Tomato Curry

Sweet and Spicy tomato and onion curry

Ingredients

  • Tomato - 2 nos into small cubed
  • Onion - 4 large thinly sliced
  • Green chili - 4 slit
  • Curry leaves - 3 stems
  • Ginger- 1 -inch piece - crushed
  • Garlic - 5 nos crushed
  • Salt - 1 tsp or as per your taste
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 2 tsp
  • Oil - 5 tbsp

Instructions

  1. Method of Preparation:
  2. Heat oil in a large pot on a medium high
  3. Add onion with salt and saute for 10 minutes or until slightly golden brown
  4. Now add ginger- garlic and green chili to the onion, saute for 5 minutes
  5. Add turmeric powder and chili powder, saute for few seconds
  6. Then add cubed tomatoes along with two stems of curry leaves
  7. Stir this well for 5 to 10 minutes until the tomatoes are mushy
  8. Add 1/4 cup of water and mix
  9. Cover and cook another 5 minutes over the low- medium heat until seeing the oil oozing out on the top
  10. Stir in between, add little more salt if you need, finally add 1 stems of curry leaves
  11. When the tomato curry seems thick switch off the stove
  12. This curry last 4 days in the refrigerator
  13. Enjoy with chapatis or any roti
http://tasteoftellicherry.com/breakfast/tomato-curry

 

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