Tomato Curry is majorly liked by those people who prefer less oil and ghee in their food. You can make potato, arbi, cauliflower, brinjal, peas, koftas etc recipes in this curry.
Make a paste of tomato, ginger , green Chilli. If you wish to put peanuts in the paste you can add 1 table spoon peeled nuts into the ingredients, or if you wish to get a coconut flavor then you can add coconut pieces into the mixer while making the paste.
Heat a pan with little oil and put heeng and cumin seeds. Let them splutter, then put turmeric powder, coriander powder, and tomato paste into the pan and cook them well till the oil starts to float over the masala. Masala to make curry is prepared.
Now you can use this masala to make any vegetable like boiled potatoes, half boiled or fried cauliflower, fried brinjal, fried arbi, etc. Add water according to your preferred consistency followed by adding aalt, red chilli powder, and garam masala. Cook it for 3-4 minutes. Turn off the flame and garnish the curry with coriander leaves. Your tasty curry recipe is prepared.
Likewise, we can prepare any boiled, half-boiled, roasted, fried vegetable in the same manner.
You can also add tomato masala in the dal to make it even more tastier. We will not add gramflour or Cornflour that we used to make the curry thick in this masala. But if you are fond of coconut flavor, then you can add coconut in the tomato paste.
People who use onions in their cooking can fry onions in the oil before adding tomato paste followed by other steps.
You can also make this recipe direct in the cooker. To make it direct in cooker, first wash and cut the vegetable in a bowl. Heat oil into the cooker and put heeng and cumin seeds. Let them splutter, then put turmeric powder, coriander powder, and tomato, green chilli and ginger paste into the pan and cook them well till the oil starts to float over the masala. Put the vegetable or dal into the cooked masala and stir it for 2 minutes to mix them well. Add water as per the requirement, salt and red chilli powder into the cooker and close the lid for up to 1 whistle. Open the lid once the steam comes out of the cooker and add garam masala and coriander leaves from the top. Vegetable Curry is ready.
Tomato Curry absorbs less oil. To thicken the curry you can use gramflour, cornflour or peanuts powder.
Curry made with curd is very easy to cook and can be used to make potato, koftas, and arbi. You do not need much oil to make curd curry.
You can use curd instead of tomato to bring sour flavor to the curry.
Whisk the curd with equal amount of water.
Heat oil in a pan and tamper the cumin seeds and heeng into the pan. Then add turmeric powder, coriander powder, ginger paste, green chilli, and gram flour to it. Pour the whisked curd into the masala once the gram flour turns brown in colour and cook well. Stir and cook the masala until it starts to boil. After the first boil add salt, red chilli powder and garam masala into the curry. Put the boiled vegetables or koftas into the curry. Curd curry is ready.
You can make the curry thick or thin in consistency according to your preference. You can also add boiled or fried arbi, boiled or fried potatoes into the curry.
Butter Malai Curry
Butter Malai Curry can be used in preparing matar paneer, paneer pasanda, malai kofta etc. recipes.
Make a paste of tomato, ginger and green chilli.
Heat oil in a pan and roast cumin seeds, coriander powder and turmeric powder into the pan. Put tomato paste to it and roast well. Once the masala gets cooked add malai and butter to it. Roast the masala by continuously stirring it with the ladle. Add water to the masala according to your preffered consistency of the curry and add salt, red chilli powder, and garam masala. Butter Malai Curry is ready.
Put koftas or paneer anything you like in it and cook it on a medium flame for 1-2 minutes. Garnish the recipe with chopped coriander leaves.
You can use this Curry to make matar paneer, shahi paneer, or koftas. You can make this curry with only cashews or mawseeds or may be with the combination of both. You can also add the seeds of melon into the curry to enhance its taste. Soak the seeds and grind them into fine paste.
Soak cashews and mawseeds separately in different bowls for half an hour. Strain the water and grind them into paste. Pour the paste in a separate bowl.
On the other hand make a paste of tomato, ginger and green chilli.
Heat oil in a pan and roast the cumin seeds, turmeric powder and coriander powder. Now put tomato paste and roast it till the tomatoes get properly cooked. Now add cashew paste and cook till the masala gets totally mixed with other ingredients. Add water to the masala according to your preferred consistency of curry and add salt, red chilli powder and garam masala. Once the curry starts to boil cook it for another 1-2 minutes. Kaju Khaskhas Curry is ready.
Put koftas or paneer anything you like in it and garnish the recipe with coriander leaves.
If you want to add garlic and onion in to the curry then you can put 1 tea spoon garlic paste and 1-2 finely chopped onions in the cooker once the oil heats up followed by given steps.
If you are making Curd Curry, then do not add garlic or onions.