Tomato Onion Curry
This is a great vegetarian curry with a blend of heat and spices. It goes great with white rice or naan bread.
Ingredients
Serves: 4
- 2 tablespoons cooking oil
- 2 dried red chilli peppers, broken into pieces
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida powder
- 1 sprig fresh curry leaves
- 2 onions, chopped
- 2 green chilli peppers, chopped
- 1/2 teaspoon ground turmeric
- 4 tomatoes, chopped
- 1/2 teaspoon red chilli powder
- 1 teaspoon white sugar
- 1 pinch salt, to taste
- 1/2 cup (125ml) water
- 2 tablespoons chopped coriander leaves, for garnish
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Heat the oil in a large frypan over medium heat; fry the red chilli peppers, cumin seeds and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes.
- Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chilli peppers and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes.
- Add the tomatoes, red chilli powder, sugar and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with coriander to serve.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (4)
I made this dish and served it with rice and it was very delicious. Just wonderful. I used dry curry leaves and omited asafoetida powder. So good, thanks! - 06 Mar 2010 (Review from Allrecipes USA and Canada)
This was amazing! It was the perfect blend of spices and flavors. I put it over basmati rice. I was not a fan of the texture of the fresh cilantro with the rice and koora, but the next day I heated up the cilantro with the leftovers altogether and it softened to a more pleasant texture. Next time I will probably add the cilantro with the water. Thank you for this simple, yummy recipe! - 30 Apr 2010 (Review from Allrecipes USA and Canada)
thanks. this had an excellent, deep & tangy flavor. don't skip the curry leaves. - 05 Jan 2015 (Review from Allrecipes UK & Ireland)
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