Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tomato curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Tomato curry is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Tomato curry is something which I’ve loved my whole life.
Tomato curry recipe - This is one of the simplest curry from Indian cuisine. Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and.
To begin with this particular recipe, we must prepare a few ingredients. You can cook tomato curry using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tomato curry:
- Get 2 kg tomatoes
- Take 3 thin sliced potatoes
- Make ready 1 cup boiled peas
- Make ready 1/2 kg sliced paneer
- Prepare 5 tbsp salt
- Make ready 2 tbsp red chilli powder
- Make ready 3 tbsp besan
- Take 3 tbsp garam masala
- Get 1 tbsp turmeric powder
- Make ready 8-10 cups water
- Get 2 tbsp sugar
- Make ready 3 sliced onions
- Get as needed Coriander to garnish
- Get 1 tbsp degi mirch
- Make ready 1 tbsp jeera
- Prepare 2 tbsp oil
This tomato lentil curry recipe is made with the coziest coconut tomato curry broth, hearty lentils, and tender sweet potatoes. Photograph: Louise Hagger for the Guardian. The sweetness and acidity of tomatoes is married to classic pickling spices, then tempered with curry leaves, tamarind. I made this easy tomato curry with the freshly picked tomatoes, the taste of this curry was I wanted to bring out the taste of tomatoes by using less spices.
Instructions to make Tomato curry:
- Take a pressure cooker and add properly washed and diced tomatoes in it.now add 1 tbsp salt in it and 5 cups water in it.close the pressure cooker and whistle it at low flame till tomatoes are properly boiled.
- Now open the cooker and let it cool at room temperature.once it gets cool; take blender and blend it into fine puree.sieve this puree and remove extra extract from it.take the liquid part and put it aside.
- Take a pan and add oil in it.once oil is hot put zeera in it.cook it for 1-2 min and add thin sliced onions in it.cook it for 10 min at medium flame.now add potatoes in it cook it for 10 min till it softens. Now add boiled peas in it.cook it for 5 min and add all pulses in it along with besan stir it and cook it for another 2 min.now switch off the flame and keep it aside.
- Take tomato puree and put it in pressure cooker.add remaining water in it and onion masala in it.stir it properly and whistle it on low flame for about 1 hour.after 1 hour switch off the flame and open the cooker.check whether the curry is ready.now add sugar in it and cook it for another five minutes.our tomato curry is ready.
- Serve this with some slices of paneer and garnish it with some finely chopped coriander. Very yummy and tasty must try once
This curry turned out delicious and goes well. Stir basil into tomato curry, then spoon over fish. Based on the picture and their use of the word "curry", I was expecting it to be a little more soupy and for the recipe to yield more sauce than it did. I blame the title: curried tomato soup with hard boiled eggs. I find hard-boiled eggs to be truly noxious and I wasn't feeling soup.
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