Plain Tomato Curry
A simple, tangy tomato curry made by grinding fresh tomatoes into a smooth paste and cooking them with spices. This is a basic tomato curry without tamarind, perfect as a side dish or sauce.
Ingredients
- 20 medium Tomatoes, ripe (About 3-4 pounds; can reduce to 10-12 tomatoes for modern portions)
- 3 tablespoons Cooking oil or ghee (For cooking)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Garlic, minced
- 1 teaspoon Salt (To taste)
- 0.5 cup Water (As needed for consistency)
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Instructions
- 1Wash the tomatoes thoroughly and cut them into quarters, removing any hard stems or blemishes.
- 2Grind the quartered tomatoes in a food processor or blender to a smooth puree. This is the chahkee method - grinding the main ingredient into a paste.
- 3Heat the oil or ghee in a heavy-bottomed pan or kadhai over medium heat until shimmering.
- 4Add the turmeric, chili powder, cumin, and coriander to the hot oil. Stir quickly for about 30 seconds until fragrant, being careful not to burn the spices.
- 5Add the minced ginger and garlic to the pan and stir-fry for 1 minute until the raw smell disappears.
- 6Pour the ground tomato puree into the pan with the spices. Stir well to combine everything thoroughly.
- 7Add salt and bring the mixture to a boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until the tomatoes are fully cooked and the oil begins to separate from the sides. The curry should thicken considerably.
- 8If the curry is too thick, add water as needed to reach desired consistency. Stir well and simmer for another 2-3 minutes.
- 9Remove from heat and serve hot with rice, roti, or as a sauce for other dishes.
