Tomato Kurma

1. 1
   prep

   Grind the coconut paste.

   1.In a blender, add grated coconut, fennel seeds, and cashew nuts.

   2.Pour in 1 cup water and grind to a smooth, creamy paste.

   3.Set the paste aside until needed.
2. 2
   temper · ~1 min

   Temper the whole spices.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add cinnamon stick, cloves, and cardamom pods. Sauté until fragrant (30 seconds).

   3.Add curry leaves and let them crackle briefly.

   TIPKeep the heat medium — whole spices release more flavor without burning.
3. 3
   saute · ~5 min

   Sauté the aromatics.

   1.Add the finely chopped onion and slit green chili to the pan.

   2.Cook until the onions turn soft and translucent (3-4 minutes).

   3.Add the ginger-garlic paste and sauté until the raw smell disappears (1 minute).
4. 4
   saute · ~6 min

   Cook the tomatoes with spices.

   1.Add the chopped tomatoes to the pan and stir well.

   2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.

   3.Cook on medium heat, stirring occasionally, until the tomatoes turn soft and mushy (5-6 minutes).

   TIPMash the tomatoes gently with the back of the spoon for a thicker texture.
5. 5
   simmer · ~7 min

   Add coconut paste and simmer.

   1.Pour the prepared coconut paste into the pan and stir to combine.

   2.Add 3/4 cup water and bring the gravy to a gentle boil.

   3.Lower the heat and let it simmer for 5-7 minutes until the flavors meld and the gravy thickens slightly.

   TIPDon't let it boil hard after adding coconut paste — gentle simmer keeps the gravy creamy.
6. 6
   mix · ~1 min

   Finish with garam masala.

   Sprinkle garam masala over the simmering kurma. Stir well and cook for 1 more minute.

   TIPAdding garam masala at the end preserves its aromatic oils.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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