How to make Whole Tomato Curry -
Whole blanched juicy tomatoes cooked in a yogurt base.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Yogurt (दही)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Whole Tomato Curry checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Soyabean Granules Sabzi Beans With Tomato Yogurt Sauce Ambat Batata Kele Aur Khopre Ki Meeti Sabzi
Whole Tomato Curry Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Whole Tomato Curry Recipe
Tomatoes blanched and peeled 10-12 large
Yogurt 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.
Nutrition Info
Calories : 264.25 Kcal
Carbohydrates : 18.9 gm
Protein : 4.39 gm
Fat : 18.47 gm
Other : 2.77
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
