Tomato and Onion Curry Recipe

Name: Tomato and Onion Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes, chopped (about 5 generous cups); Salt; 3 tablespoons olive or canola oil; A generous pinch of ground asafetida; 2 teaspoons urad dal or yellow split peas; 2 teaspoons whole brown or yellow mustard seeds; 3 dried hot red chilies; 15 fresh curry leaves (use 6 basil leaves, torn up, as a substitute); 1 1/4 pounds onions, chopped (about 3 1/2 cups); 3 cloves garlic, finely chopped; One 1-inch piece fresh ginger, peeled and finely chopped

Servings: persons

3 pounds tomatoes, chopped (about 5 generous cups)
Salt
3 tablespoons olive or canola oil
A generous pinch of ground asafetida
2 teaspoons urad dal or yellow split peas
2 teaspoons whole brown or yellow mustard seeds
3 dried hot red chilies
15 fresh curry leaves (use 6 basil leaves, torn up, as a substitute)
1 1/4 pounds onions, chopped (about 3 1/2 cups)
3 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped

1
Put the tomatoes and 1 1/2 teaspoons salt in a bowl.
2
Mix and set aside until tomatoes give off some liquid.
3
Pour the oil into a wide, heavy pan and set on medium-high heat.
4
When hot put in the asafetida, urad dal, and mustard seeds.
5
As soon as the mustard seeds begin to pop, a matter of seconds, put in the red chilies and, a few seconds later, the curry leaves and onions.
6
Stir and fry the onions for about 10 minutes or until they are translucent, turning the heat down if necessary so they do not brown.
7
Add the garlic and ginger and stir a few times.
8
Add the tomatoes and their liquid and bring to a boil.
9
Turn heat down to medium and simmer vigorously for 3540 minutes or until the sauce has thickened to a gloppy consistency.
10
Check the salt.
11
You might need to add up to 1/2 teaspoon more.
12
Remove the whole chilies and serve hot or at room temperature, as preferred.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds tomatoes, chopped (about 5 generous cups), Salt, 3 tablespoons olive or canola oil, A generous pinch of ground asafetida, and more.

Yes, Tomato and Onion Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato and Onion Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions