Tomato curry in a Hurry
There are some simple and easy recipes that I cook, yet they somehow never make it to my blog. Tomato curry is one such recipe. So I thought why not make a blog post this time. If you’re a tomato fan, you’ll love this and if you’re not, well…maybe this will inspire you to try because it serves as a base to get imaginative.
I come from a family of four children where my mom cooked everything from scratch and could throw anything together for a quick and healthy meal. When we had guests drop in, my mom used to insist that they stay and eat with us. She would then go to the kitchen, stretch the meal with extra sides or cook something quick. I learnt myself by watching her how to make the best use of the ingredients and create a healthy and happy meal.
The beauty of this recipe is that it is really quick, easy and delicious curry to serve with some leftover veggies and rice on busy days. To bulk it up you can add in boiled eggs, chickpeas, seared paneer, tofu, soya chunks, or potatoes. The additions are endless. You can even puree it and have it as a soup. Improvise and change the ingredients around to suit your taste, add more or less spice if you like, feel free to skip the karahi masala and replace it with sambar or garam masala. I sometimes even enjoy it without adding anything. Similarly, add more gram flour and water to reduce the acidity of the curry. Think of this recipe as a starting point and customize it to your personal liking 🙂
I served this particular batch of tomato curry with millet pancakes and leftover aloo methi ki sabzi (dry dish made with fenugreek leaves and potatoes). Millet pancakes was an extra step but one my family really enjoyed. Millet pancakes are vegan and easy to make too. Hopefully post the recipe in next few weeks. Stay tuned!
This is an excellent curry to serve with leftover veggies and rice or roti
- 6 large tomatoes,
- 2 garlic cloves, peeled and crushed
- 1 " piece ginger, grated
- 2 tbsp cilantro, chopped
- 1/4 tsp turmeric powder
- Scant 1/2 tsp red chili powder
- 3/4 cup water or vegetable broth
- 1 tbsp. olive oil
- 1 tbsp. besan ( I use it roasted or you have to cook it briefly in oil as you do for making roux)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 -1 tsp Karahi masala
- 10 g cumin seeds
- 5 g red pepper flakes
- 5 g black peppercorn
- 10 g saunf (fennel seeds)
- 20 g coriander seeds
- To make karahi Masala, warm each ingredient separately. First, grind coriander seeds and black peppercorn in a coffee grinder, Once they are half ground add the remaining ingredients and coarsely ground. Store it in an air tight jar.
- Blanch tomatoes, remove the skin and roughly chop.
- Heat oil in a pan. Add mustard and cumin seeds.
- Once they splutter add ginger and garlic, fry briefly.
- As soon as they begin to change color add turmeric and red chili powder. Mix.
- Add tomatoes and 1 tbsp. roasted besan/gram flour and water. Bring it to a boil. While its on boiling stage I crush the tomatoes with wooden blender, you can use the electric one but don't make smooth puree).
- Cover and simmer for 10 minutes.