Tomato Onion Curry

    Tomato Onion Curry


    9 people made this

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

    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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