Whole Tomato Curry Whole blanched juicy tomatoes cooked in a yogurt base. This recipe is from FoodFood TV channel By Sanjeev Kapoor 25 Nov 2014 in Recipes Course New Update Main Ingredients Tomatoes, Yogurt Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Whole Tomato Curry 10-12 large Tomatoes blanched and peeled 3 tablespoons Yogurt 1/2 teaspoon Mustard seeds 1/4 teaspoon Fenugreek seeds (methi dana) 10-15 Curry leaves 2 medium Onions finely chopped 2 tablespoons Roasted peanuts 2 tablespoons Sesame seeds (til) toasted 1 teaspoon Ginger paste 1 teaspoon Garlic paste 3 Green chillies 1/4 teaspoon Turmeric powder 1 teaspoon Coriander powder 1/2 teaspoon Cumin powder 1/2 cup Yogurt to taste Salt 1 tablespoon Tamarind pulp Method Heat oil in a non stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté. Grind roasted peanuts and toasted sesame seeds. Add ginger paste, garlic paste and a little water to the pan and mix. Sauté for a while. Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix. Whisk yogurt till smooth. 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. Serve hot. Nutrition Info Calories 264.25 Carbohydrates 18.9 Protein 4.39 Fat 18.47 Other Fiber 2.77 #Coriander powder #Cumin powder #Curry leaves #Fenugreek seeds (methi dana) #Garlic paste #Ginger paste #Green chillies #Mustard seeds #Onions #Roasted peanuts #Salt #Sesame seeds (til) #Tamarind pulp #Tomatoes #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article