Serves 4
60 min
Tomato Curry
Recipe GLPR846334e7c85ea9
A vibrant and aromatic South Indian tomato-based curry infused with a fragrant spice paste. Whole mustard and cumin seeds crackle in hot oil, followed by layers of red chilies, curry leaves, and a smooth paste made from tomatoes, coconut, and warm spices. Simmered until the oil separates and coats the surface, this vegetarian curry is full-bodied yet bright, perfect alongside steamed rice.
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Ingredients
½ cup fresh coconut, grated or finely chopped
½ cup tomatoes, roughly chopped
2 dry red chilies, stalks removed
4 to 5 Kashmiri dry red chilies, broken and seeds removed
2 to 3 garlic cloves, peeled
2 tsp coriander seeds
1 tsp cumin seeds
5 whole black peppercorns
¼ tsp turmeric powder
1 tsp mustard seeds
6 to 7 curry leaves
1.5 tbsp chopped onion or shallots
pinch Pinch of asafoetida
2 tbsp oil
3 tbsp water for grinding the paste
3 cups water for simmering
Salt to taste
Directions
Prepare all ingredients: rinse and roughly chop the tomatoes, peel and mince the garlic, and finely chop or grate the fresh coconut. Break the dry red chilies in half and remove seeds if you prefer less heat. Set aside.
Combine the chopped tomatoes, broken Kashmiri red chilies, minced garlic, grated coconut, coriander seeds, chopped onion, whole black peppercorns, and turmeric powder in a wet grinder or blender.
Add 3 tablespoons of water and grind until completely smooth, with no visible chunks of coconut or whole spices remaining. Transfer the paste to a bowl.
Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add the mustard seeds and cook for 30 seconds until they crackle and pop.
Add the cumin seeds and stir for about 1 minute until they turn golden brown and fragrant.
Add the chopped onion and sauté for 2 to 3 minutes until it becomes translucent and softened.
Add the curry leaves, dry red chilies, and a pinch of asafoetida. Stir constantly for about 30 seconds.
Add the chopped tomatoes and cook for 3 minutes, stirring occasionally, until they begin to break down slightly.
Pour in the ground masala paste and stir well. Cook for 1 to 2 minutes over medium heat, stirring frequently to combine with the spices.
Add 3 cups of water and season with salt to taste. Stir well to combine.
Bring the curry to a rolling boil without a lid, then reduce the heat to low. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the oil begins to separate and float on the surface.
Serve the tomato curry hot with steamed rice, garnishing with fresh cilantro if desired.
