Ingredients:
- 6 large ripe tomatoes, chopped
- 1 large onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon sugar (optional)
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped for garnish
- 1 cup water (adjust as needed)
Instructions:
- Preparation:
- Wash and chop the tomatoes.
- Finely chop the onion, mince the garlic and ginger, and slit the green chilies.
- Cooking:
- Heat the oil in a large pan over medium heat.
- Add the cumin seeds and mustard seeds. Let them sizzle and pop for a few seconds.
- Add the chopped onions. Sauté until they turn golden brown.
- Add the minced garlic, ginger, and slit green chilies. Sauté for another minute until fragrant.
- Add the chopped tomatoes and cook until they become soft and start to break down, about 5-7 minutes.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook the spices for a couple of minutes.
- Add water to the pan, stir well, and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the curry thickens and the flavors meld together.
- Stir in the garam masala and sugar (if using) and cook for another 2-3 minutes.
- Finishing:
- Taste and adjust the seasoning if needed.
- Garnish with freshly chopped cilantro.
- Serving:
- Serve the tomato curry hot with rice, roti, naan, or any Indian bread.
Tips:
- You can add a splash of coconut milk towards the end for a creamier version of the curry.
- Adding a few curry leaves while tempering the spices can enhance the flavor.
- If you prefer a smoother curry, you can blend the tomato mixture before adding the spices.
- For extra protein, you can add cooked chickpeas, paneer, or tofu to the curry.
