Whole Tomato Curry

Whole blanched juicy tomatoes cooked in a yogurt base. This recipe is from FoodFood TV channel

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Whole Tomato Curry
Main Ingredients Tomatoes, Yogurt
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Whole Tomato Curry

  • 10-12 large Tomatoes blanched and peeled
  • 3 tablespoons Yogurt
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 10-15 Curry leaves
  • 2 medium Onions finely chopped
  • 2 tablespoons Roasted peanuts
  • 2 tablespoons Sesame seeds (til) toasted
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 3 Green chillies
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 cup Yogurt
  • to taste Salt
  • 1 tablespoon Tamarind pulp


  1. Heat oil in a non stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté.
  2. Grind roasted peanuts and toasted sesame seeds.
  3. Add ginger paste, garlic paste and a little water to the pan and mix. Sauté for a while.
  4. Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix.
  5. Whisk yogurt till smooth.
  6. dd 1 cup water and salt and mix well. Place the tomatoes in the gravy and add tamarind pulp and mix. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.
  7. Serve hot.

Nutrition Info

Calories 264.25
Carbohydrates 18.9
Protein 4.39
Fat 18.47
Other Fiber 2.77