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A simple yet flavorful North Indian curry made with ripe tomatoes, onions, and everyday spices. This tangy and slightly spicy dish comes together quickly and is perfect with hot rotis or rice.
For 4 servings
Heat oil in a kadai or medium-sized pan over medium heat. Once the oil is shimmering, add the cumin seeds and let them crackle for about 30 seconds until fragrant. Add the hing and sauté for another 10 seconds.
Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
Stir in the minced ginger, garlic, and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Lower the heat to prevent burning the spices. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30-40 seconds until the spices are aromatic.
Add the chopped tomatoes and salt. Mix well to coat the tomatoes with the masala. Cover the pan and cook for 8-10 minutes, stirring every few minutes. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the masala at the edges.
Pour in 1 cup of water and add the sugar (if using). Stir well, scraping the bottom of the pan. Bring the curry to a gentle boil.
Once boiling, reduce the heat to low, cover the pan again, and let it simmer for 5-7 minutes. This allows the flavors to meld and the gravy to thicken slightly.
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A simple yet flavorful North Indian curry made with ripe tomatoes, onions, and everyday spices. This tangy and slightly spicy dish comes together quickly and is perfect with hot rotis or rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 128.28 calories per serving with 2.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
For a creamier texture, stir in 2 tablespoons of heavy cream, cashew paste, or full-fat yogurt (whisked well) at the end of cooking. Do not boil after adding yogurt.
To make the popular 'Sev Tamatar ki Sabzi', add a generous amount of thick sev (fried gram flour noodles) just before serving. Do not cook the sev in the gravy as it will become soggy.
Skip the onion and garlic. Increase the amount of hing slightly and you can add a tablespoon of besan (gram flour) after sautéing the spices to thicken the gravy.
Add 1/2 cup of green peas or diced bell peppers along with the tomatoes for added nutrition and texture.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
Spices like cumin seeds and hing (asafoetida) are traditionally known in Ayurveda to stimulate digestive enzymes, prevent bloating, and improve overall gut health.
The high Vitamin C content in tomatoes, along with the anti-inflammatory and anti-bacterial properties of ginger and garlic, helps strengthen the immune system.
This dish is low in saturated fat and cholesterol. The potassium in tomatoes can help manage blood pressure levels, contributing to cardiovascular health.
One serving of this Tamatar ki Sabzi contains approximately 125-140 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used.
Yes, it is a very healthy dish. Tomatoes are rich in Vitamin C and lycopene, a powerful antioxidant. The use of Indian spices like turmeric, cumin, and ginger also offers various health benefits, including anti-inflammatory and digestive properties.
Absolutely. To make a Jain or 'no onion, no garlic' version, simply skip those ingredients. You can add a pinch more hing (asafoetida) and a tablespoon of besan (gram flour) after cooking the spices to add body to the gravy.
The tanginess depends on the tomatoes. If your curry is too sour, you can balance it by adding a little more sugar or a small piece of jaggery. A pinch of baking soda can also help neutralize excess acidity, but use it sparingly.
To thicken the gravy, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. Alternatively, you can mix 1 tablespoon of besan (gram flour) in 3 tablespoons of water to make a slurry and add it to the curry, cooking for another 3-4 minutes until the raw taste is gone.
This curry pairs wonderfully with Indian flatbreads like roti, chapati, paratha, or naan. It also tastes great with steamed basmati rice or jeera rice.