How to make Tamatar ka Korma

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Fresh coconut (ताज़ा नारियल)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

For more recipes related to Tamatar ka Korma checkout Tomato Corn Capsicum Bhurji. You can also find more Main Course Vegetarian recipes like Lychee Paneer Andhra Drumstick Curry Selmani (Sindhi) Kele Aur Khopre Ki Meeti Sabzi

Tamatar ka Korma

Tamatar ka Korma Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tamatar ka Korma Recipe

  • Tomatoes cut into quarters 5-6

  • Fresh coconut grated 3/4 cup

  • Oil 1 tablespoon

  • Coriander seeds roasted 2 teaspoons

  • Cumin seeds roasted 1 teaspoons

  • Poppy seeds roasted 1 teaspoon

  • Cloves 4-5

  • Green chillies 3

  • Bengal gram roasted 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 5-6

  • Onion finely chopped 1 medium

  • Potatoes peeled and cut into cubes 2-3 medium

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Milk 1 cup

  • Fresh coriander sprig for garnish


Step 1

Heat oil in a non-stick pan.

Step 2

Combine coriander seeds, cumin seeds, poppy seeds, cloves, Bengal gram, broken green chillies, coconut and turmeric powder in a grinder jar. Add little water and grind into a coarse paste.

Step 3

Add mustard seeds, curry leaves and onion to the pan and saute well.

Step 4

Heat sufficient water in another non-stick pan. Add potatoes and salt, mix and cook till the potatoes turn soft.

Step 5

Add ginger-garlic paste to the mustard seeds and saute well. Add tomatoes and salt, mix well, cover and cook till the tomatoes turn soft.

Step 6

Add ¼ cup water to tomatoes and mix. Add ground paste, mix well and cook further.

Step 7

Drain potatoes and add and mix well. Add ½ cup milk and mix well. Adjust salt, mix well and add remaining milk. Mix well and cook for a minute.

Step 8

Serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.