Tomato Kurma (4 Servings)


6 medium-sized tomatoes (350 gm)

2 big onions (Indian size)

To grind:

1 green chilli

1″ cinnamon stick

Cloves 4

Cashew nut 10 OR Roasted Bengal gram 2 tsp

Coriander seeds 1 tsp

Poppy seeds 1 tsp

Coconut 3 tbsp

Fennel seeds 1 tsp

Chilli powder ½ tsp

Sugar ½ tsp

Salt 1 tsp

oil 1 tbsp

Cumin seeds 1 tsp

Cream or yogurt 2 tbsp (Optional)


Blanch the tomatoes and puree in a blender.

Cook the onions with a little water and blend to a paste.

Roast cinnamon, cloves and saute the chilli in a few drops of ghee.

Grind to a paste the roasted ingredients along with soaked cashew, coconut, fennel seeds, poppy seeds, and coriander seeds.

Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the onion paste and saute for two minutes. Add salt and chili powder and saute for another two minutes.

Add the tomato puree and sugar and let it boil for a minute or two. Add the ground masala and  some water to get semi-paste consistency.

Boil for another three minutes or so for the raw flavor to go and for the gravy to thicken.

You can garnish with cream or yogurt (optional). Garnish with coriander or mint leaves and serve.


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