Tomato Curry 

How to make Tomato Curry

Make Tomato & Spices Paste

1. Take all the ingredients to be ground in a wet grinder jar or a sturdy blender:

• ½ cup tightly packed chopped tomatoes
• 4 to 5 dried Kashmiri red chilies, broken and seeds removed
• 2 to 3 small to medium garlic, sliced
• ⅔ cup tightly packed grated fresh coconut
• 2 teaspoons coriander seeds
• 1.5 tablespoons chopped onions
• 5 whole black peppercorns, optional
• ¼ teaspoon turmeric powder

2. Add 3 tablespoons water and grind to a smooth paste. There should be no small chunks or pieces of coconut in the paste. Keep aside.

Make Tomato Curry

3. Heat 2 tablespoons oil in a pan or pot. Add 1 teaspoon of mustard seeds and let them crackle. Then, add 1 teaspoon of cumin seeds and fry till they crackle and change color.

4. Add 1 tablespoon chopped onions or shallots and sauté till translucent on medium-low heat.

5. Then, add 6 to 7 curry leaves, 2 dried red chilies (seeds removed) and 1 pinch asafoetida (hing). Stir to mix.

6. Add ½ to ⅓ cup chopped tomatoes.

7. Sauté the tomatoes for 3 minutes on low heat.

8. Add the prepared tomato-coconut-spice paste.

9. Stir and sauté for 1 to 2 minutes on low heat.

10. Add 3 cups water.

11. Season with salt as required.

12. Bring to a complete boil first without a lid. Then, simmer the curry on low heat, again without a lid.

13. Simmer till you see oil floating on top of the curry. About 12 to 15 minutes on low heat after the first boil. Stir at intervals.

14. Serve the Tomato Curry hot with steamed rice, Jeera Rice or chapati.