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Whole Tomato Curry

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Whole blanched juicy tomatoes cooked in a yogurt base.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :11-15 minutes

Cooking time : 21-25 minutes

Servings : 4

Whole Tomato Curry

Main Ingredients

Tomatoes, Oil

Cuisine

Andhra

Course

Dals and Kadhis

Level Of Cooking

Medium

Calories

264.25

Carbohydrates

18.9

Protein

4.39

Fat

18.47

Fibers

2.77

Ingredients

  • Tomatoes blanched and peeled
    10-12 large
  • Oil
    3 tablespoons
  • Mustard seeds
    1/2 teaspoon
  • Fenugreek seeds (methi dana)
    1/4 teaspoon
  • Curry leaves
    10-15
  • Onions finely chopped
    2 medium
  • Roasted peanuts
    2 tablespoons
  • Sesame seeds (til) toasted
    2 tablespoons
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Green chillies
    3
  • Turmeric powder
    1/4 teaspoon
  • Coriander powder
    1 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Yogurt
    1/2 cup
  • Salt
    to taste
  • Tamarind pulp
    1 tablespoon

Method

Step 1


Heat oil in a non stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté.

Step 2


Grind roasted peanuts and toasted sesame seeds.

Step 3


Add ginger paste, garlic paste and a little water to the pan and mix. Sauté for a while.

Step 4


Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix.

Step 5


Whisk yogurt till smooth.

Step 6


dd 1 cup water and salt and mix well. Place the tomatoes in the gravy and add tamarind pulp and mix. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.

Step 7


Serve hot.

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