Tomato curry – Juicy tomatoes in a creamy curry

tomato curry

How to make : 

  • Chop two large juicy tomatoes and a large onion .
  • Heat up oil in a pan, crackle some mustard seeds.
  • Add curry leaves and the chopped onion. Brown them.
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying.
  • Add chopped tomatoes and a slit green chili, stir fry until all comes together as thick.
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame.
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame.
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic.
  • Spread some crushed curry leaves on top.
  • Sprinkle two pinches of brown sugar.  Adding sugar will beautifully balance the flavours in this gravy.
  • Delicious with Rotis, Thosa, Hoppers or with plain rice.
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