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PrintTANGY TOMATO CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan; fry the onions till golden brown. Add the ginger-garlic paste and fry for about 1-2 minutes.
- Add the tomato puree, turmeric powder and sesame seeds. Adjust seasoning with red chilli powder and salt, to taste.
- Blend the roasted gram flour with a little water and stir it in. Add a little water, if required to thick soup-like consistency. Simmer for about 10-12 minutes over medium heat.
- The Tempering: Heat the oil; add all the ingredients. When the mustard seeds pops add the dried red chillies turn brown, add the tempering to the tomato preparation and cover.
- Garnish with hard-boiled egg, serve hot.
INGREDIENTS
- 250 grams Onions, sliced
- 100 ml Cooking oil
- 2½ tablespoon Gram flour, roasted
- 2 teaspoon Ginger- Garlic paste
- ¼ teaspoon Turmeric powder
- Red chilli powder and Salt to taste
- 1 tablespoon Sesame seeds, roasted, coarsely ground
The Tempering
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 5-6 Dried red chillies
- ½ teaspoon Mustard seeds
- ½ teaspoon Onion seeds
- Few Curry leaves
Tomato Puree Boiled and strained
- 1 kg Tomatoes, chopped
- 1 teaspoon Ginger- Garlic paste
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds, roasted, ground
- Few Curry leaves
3 comments for “Tangy Tomato Curry”
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