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A simple yet flavorful North Indian curry made with ripe tomatoes, onions, and everyday spices. This homestyle 'tamatar ki sabzi' is quick to make and pairs perfectly with hot rotis or rice.
For 4 servings
Preparation
Temper and Sauté Aromatics
Build the Masala
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A simple yet flavorful North Indian curry made with ripe tomatoes, onions, and everyday spices. This homestyle 'tamatar ki sabzi' is quick to make and pairs perfectly with hot rotis or rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 148.08 calories per serving with 3.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
Add 1/4 cup of cashew paste or heavy cream along with the water in Step 4 for a rich and creamy texture.
Add 1/2 cup of fresh or frozen green peas along with the water and simmer until they are cooked through.
A popular variation from Gujarat and Rajasthan. Prepare the curry as directed and add a generous handful of thick 'sev' (crispy chickpea flour noodles) just before serving. Do not cook the sev in the gravy as it will become soggy.
For a richer flavor, add 1/4 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala at the end.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall health.
The blend of spices like turmeric, ginger, and garlic contains potent anti-inflammatory and antimicrobial properties that can help strengthen the immune system and fight off infections.
This curry is naturally low in saturated fat and cholesterol. The lycopene in tomatoes and potassium from the vegetables have been linked to lower blood pressure and a reduced risk of heart disease.
One serving of this Tomato Curry contains approximately 120-140 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used and the size of the vegetables.
Yes, it is very healthy. It's packed with lycopene from tomatoes, which is a powerful antioxidant. The spices like turmeric, ginger, and garlic offer anti-inflammatory benefits. It is also plant-based and relatively low in fat.
Absolutely. You can substitute the fresh tomatoes with one 15-ounce (400g) can of crushed or diced tomatoes. The cooking time for the masala might be slightly shorter.
Yes, for a Jain or 'satvik' version, you can omit the onion and garlic. The flavor profile will change, but it will still be delicious. You can increase the amount of ginger and add a pinch more asafoetida to compensate.
To make the gravy thicker, you can either simmer it for a few more minutes without a lid to allow excess water to evaporate, or you can mix 1 teaspoon of gram flour (besan) with 2 tablespoons of water to make a slurry and add it to the curry while it simmers.