12 December 2012,21:52 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a pan; fry the onions till golden brown. Add the ginger-garlic paste and fry for about 1-2 minutes.
  • Add the tomato puree, turmeric powder and sesame seeds. Adjust seasoning with red chilli powder and salt, to taste.
  • Blend the roasted gram flour with a little water and stir it in. Add a little water, if required to thick soup-like consistency. Simmer for about 10-12 minutes over medium heat.
  • The Tempering: Heat the oil; add all the ingredients. When the mustard seeds pops add the dried red chillies turn brown, add the tempering to the tomato preparation and cover.
  • Garnish with hard-boiled egg, serve hot.


  • 250 grams Onions, sliced
  • 100 ml Cooking oil
  • 2½ tablespoon Gram flour, roasted
  • 2 teaspoon Ginger- Garlic paste
  • ¼ teaspoon Turmeric powder
  • Red chilli powder and Salt to taste
  • 1 tablespoon Sesame seeds, roasted, coarsely ground

The Tempering

  • 1 teaspoon Cumin seeds
  • ½ teaspoon Fenugreek seeds
  • 5-6 Dried red chillies  
  • ½ teaspoon Mustard seeds  
  • ½ teaspoon Onion seeds  
  • Few Curry leaves

Tomato Puree Boiled and strained

  • 1 kg Tomatoes, chopped
  • 1 teaspoon Ginger- Garlic paste
  • ½ teaspoon Fenugreek seeds  
  • 1 teaspoon Cumin seeds, roasted, ground
  • Few Curry leaves 

1 comment for “Tangy Tomato Curry”

  • lipek
    Posted 04 March 2021 at 11:45:10

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