Tomato Curry Recipe
Tamatar ki tari or Tomato curry is spicy and tangy Punjabi curry made with tomatoes along with a few minimal ingredeints and is served with Veg Pulao and Boondi Raita. This simple tomato curry recipe is my Mom's signature recipe and is unique to my family. Served with Peas pulao this is comfort curry and rice meal.
As the winter chill sets in, the kitchens of Punjab, a vibrant state in the northern part of India, start simmering with the warmth of traditional dishes. Among these, tamatar ki tari stands out as a winter special, capturing the essence of Punjabi cuisine with its rich flavors and heartwarming qualities.
Tamatar Ki Tari, literally translating to 'Tomato Curry' is a vegan-friendly dish, primarily made from ripe tomatoes, which are abundant during the winter months in India.
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Why Try This Recipe?
If you're still wondering whether to give this dish a go, here are some reasons why you'll love tamatar ki tari:
- Quick & Simple: This tomato curry comes together in just a few simple steps, perfect for busy weeknights when you want something flavorful but easy.
- Vegan-Friendly: Made with fresh tomatoes, onions, and simple spices, this dish is completely plant-based, making it a great option for vegan diets.
- Packed with Flavor: The blend of Kashmiri red chili powder, turmeric, and garam masala brings out the natural sweetness and tang of tomatoes, creating a deep, satisfying flavor profile.
- Comforting & Hearty: There's something soul-soothing about a bowl of Punjabi curry. This dish pairs wonderfully with matar pulao, making for a fulfilling meal.
- Budget-Friendly: Using just a few pantry staples like tomatoes, onions, and spices, you can prepare a hearty meal without breaking the bank.
Ingredients: A Blend of Simplicity and Flavor
- Ripe tomatoes: The star ingredient, providing a tangy and rich base.
- Green chilies: For a hint of spice.
- Spices: Cumin seeds, turmeric powder, coriander powder, and garam masala.
- Fresh coriander: For garnishing and adding a fresh aroma.
- Ghee: Preferred for its pungent flavor, though any vegetable oil can be used.
- Salt: As per taste.
How to Make Tamatar Ki Tari
Making tamatar ki tari is as simple as it gets. Here's how you do it:
- Prepare the Tomatoes: Wash the tomatoes thoroughly, then chop them into ½ inch pieces. Keep them aside.
- Sauté the Spices: Heat oil in a pan. Once the oil is hot, add cumin seeds and let them splutter. Then, add the chopped onions and sauté them on medium heat until they turn light pink.
- Add Spices: Once the onions are ready, reduce the heat to low. Add turmeric powder, Kashmiri red chili powder, and salt. Stir the spices together and immediately add the chopped tomatoes.
- Cook the Tomatoes: Cover the pan and cook the tomatoes for about 10-12 minutes on low heat. They will soften and release their juices.
- Mash the Tomatoes: After the tomatoes are cooked, use the back of a ladle to gently mash them. This will create a smooth and pulpy consistency.
- Add Water & Simmer: Add 2 cups of water to the pan, then cover it again. Let the curry simmer for 7-8 minutes on low-medium heat until it thickens.
- Finish with Garam Masala: Finally, add garam masala and chopped coriander leaves to the curry. Stir well and cook for another 2-3 minutes.
Substitutions You Can Make
You can adjust this recipe to your liking with the following substitutions:
- Oil/Ghee: You can use ghee or clarified butter. If you want to make it vegan use avocado oil, light olive oil or any other oil that you use regularly.
- Onions: If you're looking for a milder taste, you can skip the onions and use finely chopped ginger or garlic instead.
- Spices: If you prefer a less spicy curry, reduce the amount of Kashmiri chili powder.
- Tomatoes: If fresh tomatoes aren't available, you can use canned tomatoes or canned chopped tomatoes as a substitute. But I suggest use fresh tomatoes if possible
Tips to Make It Better
Here are a few tips to ensure your tamatar ki tari is a hit:
- Use Ripe Tomatoes: The key to a flavorful curry is using ripe tomatoes. They will make the curry rich and flavorful.
- Low Heat for Cooking: Keep the heat low while cooking the tomatoes so that they release their juices and become soft without burning.
- Mash Tomatoes Well: Mashing the cooked tomatoes with a ladle gives the curry a smooth and consistent texture.
- Adjust Consistency: If the curry becomes too thick, add a little more water to get your desired consistency.
How to Serve the Recipe
Tamatar ki tari is best served hot Peas pulao with Veg Pulao and Boondi Raita. For an added touch, serve it with papad. It's a comforting and satisfying meal that will warm you up on even the coldest days.
Storing and Reheating
- Storing: Store any leftover tamatar ki tari in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the curry in a pan over low heat. You can also add a splash of water if it thickens too much.
FAQs
What is Tamatar Ki Tari?
Tamatar ki tari is a simple yet flavorful tomato curry made from ripe tomatoes and spices. It's a staple in Punjabi cuisine and pairs wonderfully with rice or matar pulao.
Can I make Tamato Curry without onions?
I do not advise that. It uses very minimal ingredients so try to make it as is for the perfect taste. Or' may be make your own variation.
How can I make this curry spicier?
You can add more green chilies, red chili powder, or add garam masala to increase the spice level.
Can I use canned tomatoes for Tomato Curry Recipe?
Absolutely! If fresh tomatoes aren't available, use you can use canned tomatoes
What can I serve with Tamatar Ki Tari?
Tamatar ki tari pairs beautifully with matar pulao, or rice. Add a side of raita for extra flavor.
More Such Recipes
- Tomato Chutney Recipe
- Tomato Rasam - Tomato Charu
- Onion & Tomato Chutney | Karam Chutney
- Homemade Tomato Soup
- Spring Onion Tomato Stir-Fry
Story Behind This Tomato Curry
As a Child I had a peculiar food obsession, I only ate the food if I knew that my mom has cooked it. And, this was not just home, but even when we were visiting the relatives or friends too. If I had slightest of the doubts, that it was not cooked by Mom, I won't eat it. Even now I am reminded of this by the relatives and family friends I meet :).
Now that I and even our children have all grown up, she remembers it very fondly, but I can imagine what an embarrassing situation that might be for her that time.
Time has changed but my love of her cooking still remains the same. Not that I still throw a tantrum of she is not cooking 😀 but I love her food and prefer it over anything else from all over the world. And the Tomato curry recipe which I am sharing today is one of her most loved recipes not just by me but everyone who has tasted it.
Tamatar ki tari is a very simple recipe that can be served with any rice dish but tastes exceptionally good with vegetable pulao or peas pulao (matar wale chawal).
Anyone can create a great tasting dish with good ingredients, but I feel that if you can cook simplest of food in such a tasty way that will leave everyone asking for more is what makes you a good cook. My Mom cooks a limited number of dishes mostly Punjabi style food but whatever she cooks that is absolutely delicious! So here's my Mom's Tamato Curry recipe.
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Tamatar Ki Tari
Ingredients
- 500 g tomoto Red ripe pulpy
- ½ cup onion finely chopped
- 1 teaspoon cumin seeds
- to taste salt
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- 2 tbsps coriander leaves chopped
- ½ teaspoon garam masala punjabi
Instructions
- Wash and cut the tomatoes into approximately ½ inch pieces and keep them aside.
- Heat up oil in a pan and add cumin seeds in the hot oil. When cumin starts to splutter add chopped onion and cook them till they are light pink in color on medium heat.
- Now lower the heat to lowest setting add turmeric powder, red chilli powder and salt, mix it well and immediately add chopped tomatoes.
- Cover the pan and cook these tomatoes for 10-12 minutes on low heat.
- Remove the lid and with the back of ladle start mashing the cooked and pulpy tomatoes, till they are nicely mashed. It will take about 4-5 minutes.
- Now add 2 cups of water, put the lid back on the pan and let the curry boil for 7-8 minutes on low medium heat.
- Finally add garam masala powder and coriander leaves. Serve it hot with any Pulao.
