Tangy & Easy One-Pot Tomato CurryVeg
Enjoy this flavorful, fuss-free tomato curry, perfect for a quick, comforting meal. This dish is prepared by pressure cooking fresh tomatoes with aromatic shallots, garlic, and a savory spice blend. Once mashed to a smooth consistency, a rice flour slurry is stirred in to thicken the gravy. It is the ideal side for soft idlis, crispy dosas, or warm chapattis, offering a perfect balance of tangy and spicy flavors. This is perfect balance of tangy and spicy flavors in minutes.
Ingredients
2 tbsp Oil
1 tsp Black Gram (Urad Dal)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
20 as needed Shallots
6 cloves Garlic
2 as needed Green Chilli
few Curry Leaves
4 as needed Tomato (roughly chopped)
1 tsp Rock Salt
1 tsp Red Chilli Powder
1 tsp Coriander Powder
pinch Asafoetida Powder (Hing)
1 cups Water
1 tsp Rice Flour
as needed Coriander Leaves (chopped)
Sumbar powder( 1 tsp )
Instructions
1
In a pressure cooker, heat 2 tablespoons of oil. Once hot, add 1 teaspoon each of urad dal, mustard seeds, and cumin seeds. Roast until the mustard seeds begin to splatter.
2
Add 20 sliced shallots (or regular onions) and sauté until they are half-done. Stir in 6 pounded garlic cloves, 2 slit green chilies, and a few curry leaves. Mix well.
3
Add 4 large, roughly chopped tomatoes and sauté until they are half-cooked.
4
Pour in 1 and 1/2 cups of water and bring the mixture to a boil. Close the cooker and pressure cook for about two whistles.
5
While the pressure releases, prepare a slurry by mixing 1 teaspoon of rice flour with 1/4 cup of water in a bowl. Once the cooker is opened, mash the cooked tomatoes with a ladle or hand masher. Turn the stove back on, pour in the rice flour slurry, and mix well.
6
Allow the gravy to boil for 3 to 4 minutes until it thickens. Taste and adjust seasoning with extra salt if needed, then garnish with a handful of finely chopped coriander leaves before turning off the stove.
