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.

No additional tips available.

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

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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.

Tomato and Onion Curry

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