Tomato Curry





Author Servings 0 persons
Published September 17, 2007 Cooking Time 1 hour
Is Veg Preparation Time mins
Main Ingredient Tomatoes Standing Time mins

Description

Recipe of Tomato Curry

Ingredient Name Quantity Unit
Tomatoes  600 Grams
Onion  1 Large
Green Chillies (Hari Mirch)  2 Numbers
Fresh Ginger (Adrak)  2 Piece
Garlic (Lehsan)  1 Clove
Bay Leaves (Tezz Pattay)  2 Numbers
Mustard Seeds (Rai)  1 Teaspoons
Red Chilli Powder (Pisi Lal Mirch)  1 Teaspoons
Ground Coriander Powder (Pisa Dhania)  2 Teaspoons
Ground Turmeric Powder (Haldi)  1/2 Tablespoons
Desiccated Coconut (Khopra)  1 Tablespoons
Salt   To Taste
Cooking Oil  60 oz

Directions
1) Drain the juice from the can of tomatoes and reserve it. Cut the tomatoes in half. Heat the oil in a large saucepan. Peel and slice the onion and garlic. Top and tail the chillies and cut lengthways. Peel and slice the ginger thinly. 2) Fry onion and garlic, until onions are translucent and golden brown. Add mustard seeds. Then add the rest of the spices except the salt. Cook for about 2 minutes. Add the tomatoes and bring to a boil and add sufficient tomato juice to make a moist curry. Sprinkle in the salt and the coconut. Cover pan and simmer for about 30 minutes (for fresh tomatoes 45 minutes.) Keep an eye on the consistency, add more juice if required.
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