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tomato curry recipe, how to make tomato curry | curry recipes

By dassana amit on November 11th, 2014 22 Comments
tomato curry recipe, tamatar curry recipe
sharing a step by step recipe of spiced & lightly tangy toma
tomato curry recipe
to curry.
this recipe of tomato curry has coastal flavors of ground coconut and spices. a
family recipe i have been making for many years now. my mom s special tomato curry
.
when there are no veggies in the kitchen, i prepare this vegan tomato curry alon
g with steamed rice. curry and rice is a meal i have grown up with. so for me wh
en its curry with rice, i don t need anything else.
this tomato curry recipe is similar to the goan vegetable curry, i had posted ea
rlier. just that there are tomatoes in this curry which make the curry lightly t
angy. as the tanginess of the tomatoes, is balanced by the subtle sweetness of t
he coconut and the heat from the spices and red chilies. also cumin seeds are no
t added in this one.

i don t make this curry hot or spicy. hence i have added kashmiri red chilies, whi
ch give a bright red color and are mild in heat. in fact, we always make this cu
rry with dry kashmiri red chilies. depending on the type of dry red chilies, the
taste and flavor of the curry will change from being a bit smoky to hot.
like most of the coconut based curries, this tomato curry also goes well with so
me steamed rice. accompany a light side vegetable salad or a pickle by the side.

you can also have some stir fried or pan fried vegetable dish, by the side.
lets start step by step tomato curry recipe:
1. take all the ingredients to be ground in a wet grinder jar
chopped tomatoes,
broken red chilies, garlic, coconut, coriander seeds, chopped onion, whole black
pepper and turmeric powder.
ingredients for tomato curry recipe
2. add 3 tbsp water and grind to a smooth fine paste. there should be no small c
hunks or pieces of coconut in the masala paste. keep the ground paste aside.
masala paste for tomato curry
3. heat oil in a pan or pot. add mustard seeds and crackle. then add cumin seeds
& saute till they get browned.
saute mustard - making tomato curry recipe
4. add some chopped onions and saute till translucent.
sauting onions - making tomato curry recipe
5. then add curry leaves, dry red chilies and asafoetida/hing. stir.
add curry leaves - tomato curry recipe
6. add chopped tomatoes.
add tomatoes
7. saute the tomatoes for 3 minutes on a low flame.
sauting the tomatoes
8. add the ground tomato-coconut-spices masala paste.
add tomato-coconut-spices masala paste
9. stir and saute for 1 to 2 minutes on a low flame.
simmer tomato curry
10. add water.
add water to tomato curry
11. season with salt.
add salt to tomato curry
12. bring to a complete boil first without a lid. then simmer the tomato curry o
n a low flame, again without a lid.
simmer the tomato curry
13. simmer till you see oil floating on top of the curry. about 12 to 15 minutes
on a low flame after the first boil. stir the curry at intervals.
simmer tomato curry

14. garnish tomato curry with coriander leaves. serve the tomato curry with stea
med rice.

tomato curry recipe, tamatar curry recipe

if you are looking for more curry recipes then do check matar mushroom, paneer m
akhanwala, khoya matar makhana, vegetable korma, veg kolhapuri and UP style dum
aloo recipe.
tomato curry recipe below:
5.0 from 1 reviews
tomato curry recipe | tamatar curry recipe
SAVE PRINT
PREP TIME
25 mins
COOK TIME
35 mins
TOTAL TIME
1 hour
tomato curry - spiced and mildly tangy tomato curry made with ground tomatoes, c
oconut and spices.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: indian, goan
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the tomato-coconut-spices paste:
cup tightly packed chopped tomatoes
? cup tightly packed grated fresh coconut or cup tightly packed chopped fresh co
conut
2 to 3 small to medium garlic cloves/lahsun
2 tsp coriander seeds/dhania
1.5 tbsp chopped onion or shallots
4 to 5 kashmiri dry red chilies, broken and seeds removed if you prefer
5 whole black pepper (optional)
tsp turmeric powder/haldi
3 tbsp water for grinding the masala paste
remaining ingredients:
to ? cup chopped tomatoes for sauteing
1 tbsp chopped onion
2 dry red chilies, stalks removed
1 tsp cumin/jeera
1 tsp mustard seeds/rai or sarson
6 to 7 curry leaves/kadi patta
a pinch of asafoetida/hing
2 tbsp oil
few coriander leaves for garnish (optional)
salt as required
INSTRUCTIONS
preparing the tomatoes-coconut-spices paste:
rinse and chop the onions, garlic and tomatoes.
break the dry red chilies and deseed them if you prefer.
grate the coconut and keep aside. you can also chop the coconut into small piece
s.

take all the ingredients to be ground in a wet grinder jar - chopped tomatoes, b
roken red chilies, garlic, coconut, coriander seeds, chopped onion, whole black
pepper and turmeric powder.
add water and grind to a smooth fine paste. there should be no small chunks or p
ieces of coconut in the masala paste. keep the ground paste aside.
preparing the curry:
heat oil in a pan or pot. add mustard seeds and crackle them.
then add cumin seeds. saute till they browned. add onions and saute till translu
cent
then add curry leaves, dry red chilies and asafoetida/hing.
stir and then add tomatoes. saute them for 3 minutes.
add the ground masala paste and saute for 1 to 2 mins, stirring often
then add 3 cups water. season with salt.
bring to a complete boil first without a lid. then simmer the tomato curry on a
low flame, again without a lid. stir the curry at intervals.
simmer till you see oil floating on top of the curry. about 12 to 15 minutes on
a low flame after the first boil.
garnish with coriander leaves and serve tomato curry hot with steamed rice.
NOTES
about 1 tbsp of chopped coriander leaves can also be added while grinding the ma
sala paste.

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Filed Under: Goan Recipes, Indian Curries, Konkani Recipes, Regional Indian Cuis
ine, Vegan Recipes
{ 22 Responses }
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RATE THIS RECIPE:
Ashwini says

November 18, 2014 at 9:15 pm

Hi Dassana, your recipes are too good
yet simple to make. I tried most of them n just loved making them.Thanks.
I am a goan too .
Reply
dassana amit says
November 19, 2014 at 12:01 am
good to know ashwini. thanks for the feedback too.
Reply
janet says
November 18, 2014 at 6:35 pm
Garam masala
which is the best brand of garam masala.
Reply
dassana amit says
November 18, 2014 at 11:31 pm
best is to make homemade garam masala.
Reply
Manjiri Dewangan says
November 18, 2014 at 2:13 pm
I like all dishes u have mentioned here U really make it simple and easy for us Ri
ght now I m looking for fish curry Goa style, also know as Maashaychi kadhi or M
aashacha Kalvan. Please if u can put its recipe here. I have always tried to mak
e it but landed up with spoiling the dish :)
Reply
dassana amit says
November 19, 2014 at 12:00 am
thanks manjiri. you can try the following goan curry recipes and replace fish wi
th the veggies. but the fish just has to added to the curry and cooked.
1
2

http://www.vegrecipesofindia.com/vegetable-curry-recipe-goan-vegetable-curry/
http://www.vegrecipesofindia.com/mushroom-caldin/

Reply
Chris says
November 13, 2014 at 8:27 pm
This looks delicious. Is there another name or substitute for asafoetida? I can t
find it anywhere.
Thanks :-)
Reply
dassana amit says
November 14, 2014 at 7:19 pm
thanks. asafoetida is called as hing in hindi. generally onions and garlic are use
d as substitutes for asafoetida.
Reply
Neetu says
November 3, 2014 at 2:39 am
Hi dassana, I made this curry a couple of weeks ago and it was lovely. My husban
d a proper Sikh and avid meat eater was loving this veg dish. I did feel though
that the curry tasted even better the following day! Thanks for sharing !

Reply
dassana amit says
November 3, 2014 at 1:24 pm
welcome neetu. glad to know this. thats a big compliment.
Reply
Reena says
September 23, 2014 at 8:20 pm
Hello Dassana,
Today i cooked tomato curry. it tastes good but:
1) its very watery.
2) my paste was not as smooth as u had mentioned b coz i did not have fresh coconut,
i used dry one so i can feel coconut in the gravy can i use cashew nuts in place of
coconut next time plz tell me how to make lil more thick gravy
Reply
dassana amit says
September 25, 2014 at 8:31 pm
the curry is not watery. if you would have simmered more, the watery consistency
would have reduced. for dry coconut, you will have to grind really well. also a
dding warm water while grinding dry coconut helps. i think you use dry coconut s
livers or pieces. dry coconut slivers or pieces gives a much intense coconut tas
te and flavor, then fresh coconut or coconut powder. cahshew nuts will change th
e whole taste of the curry. it will be like a punjabi curry.
Reply
pooja says
September 15, 2014 at 11:18 am
Thank you so much
You are the best.. very soon i am going to be a married and your website and rec
ipe helps me a lot to cook and make excellent recipe
Reply
dassana amit says
September 15, 2014 at 4:21 pm
welcome pooja. wishing you a happy married life. glad to know that you liked the
website and recipes.
Reply
cornflakes says
September 6, 2014 at 2:00 am
Can I use crushed coconut(dried)?
Reply
dassana amit says
September 9, 2014 at 6:14 pm
dried coconut will give a different flavor and taste. but you can still try this
curry. soak the dry coconut in hot water for 30 minutes. just about cover the c
oconut with water. this softens then and then while grinding you add both the co
conut and water.
Reply
Sujay Devdasshanticurrybrahmaputram says
September 5, 2014 at 4:17 am
Your recipe says 2tbsp oil but in the image the oil seems much more that 2 tbsp.
Just saying.
Reply
dassana amit says

September 5, 2014 at 11:35 am

sujay, its 2 tbsp oil only. could be photo illusion.
Reply
Teresa says
September 4, 2014 at 3:12 pm
Any particular reason why the text is black background and grey text? Just curio
us, I think it is good for the eyes though I would like white text in black back
ground better.
Reply
dassana amit says
September 4, 2014 at 7:18 pm
teresa, no particular reason. its the default color of the software which shows
the recipe instructions.
Reply
Harini says
September 3, 2014 at 9:25 pm
Interesting one with coconut,I don t use coconut much in cooking unless it is abso
lutely the star of the dish,this looks something similar to kootu we make,love t
he last but one picture.
Reply
dassana amit says
September 3, 2014 at 10:20 pm
thanks harini
Reply
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