Tomato Onion Curry

    25 minutes

    This is a great vegetarian curry with a blend of heat and spices. It goes great with white rice or naan bread.

    12 people made this

    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

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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 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)