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    You are in: Home / Recipes / Tomato Curry Recipe
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    Tomato Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    *Nabiha*'s Note:

    My husband really likes this on some rice alongwith spicy fried chicken. A recipe by Tarla Dalal. When adding water, I suggest adding a little at a time and stirring immediately so that no lumps are formed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
    2. 2
      Cool and liquidize in a food processor to get a smooth puree. Keep aside.
    3. 3
      Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes.
    4. 4
      Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
    5. 5
      When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
    6. 6
      Garnish with coriander and serve hot with rice.

    Ratings & Reviews:

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    Nutritional Facts for Tomato Curry

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.4
     
    Calories from Fat 70
    49%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 25.4 mg
    1%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 3.2 g
    12%
    Sugars 12.1 g
    48%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    curry leaves

    cloves

    asafetida powder

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