Quick and Simple Tomato Curry

Simple Tomato Curry is a quick curry, ready in less than 15 minutes, made with just tomatoes and onions with some green peas for texture and color and steeped in simple aromatics like turmeric, chilli and garam masala powders. On days when you are running short on veggies and time, this is one recipe you can count on to make in a jiffy to be enjoyed with any Indian flat bread or just a bowl of steaming hot rice.

I am sure all of us have days when you want just some simple basic curry, ready in a flash to be had with flatbreads, rice or even some bread. My simple tomato curry is one such which I have been making for a long time. With just a few ingredients which I am sure you already have in your pantry, tasty, tangy and mildly spiced tomato curry is ready with no effort!

I have added some frozen green peas which I have stocked in my freezer year around. You can choose to add fresh green peas or just some chopped bell pepper/capsicum instead for added color, and texture. Run out of those too? Then, substitute with any other vegetable or just make plain tomato curry.

I love the flavor of Kitchen King masala powder (a readymade curry powder available in any Indian store), so I normally add some to most of my curries. If you cannot get any, just use a simple garam masala powder, some sambhar powder or any other ready masala powder you may have in your kitchen. Using any of them will give a different interesting flavor to your curry.

For a totally vegan option, use only oil for cooking, but ghee adds a different amazing dimension to any Indian curry; so I normally stir in a spoon of ghee in all my curries, either when sautéing the onions or just before serving.

So, what are you waiting for? Try this today and enjoy a simple and quick tomato curry with some roti, naan, paratha or a steaming bowl of Basmati rice. You must try this with : Methi Laccha Paratha, Jhatpat Vegetable Pulao etc.

Yum

Quick and Simple Tomato Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 4

A mildly spiced tangy curry made with tomatoes, onions and fresh green peas.

Ingredients

1 cup chopped tomatoes (about 3 medium tomatoes)
½ cup sliced or chopped onions
½ cup green peas
2 cloves garlic, chopped or grated
2 green chilies/jalapenos, chopped
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon Kitchen King Powder or Garam Masala Powder
Salt to taste
2 tablespoon oil/ghee (clarified butter)
Coriander leaves or Cilantro for garnishing

Instructions

Chop tomatoes, onions and green chillies and keep aside.
Finely chop or grate peeled garlic.
If using fresh green peas, boil in some water until almost cooked. If using frozen, just wash and keep aside.
Heat oil/ghee in a large kadai or saucepan.
Once the oil is hot, add sliced onions, garlic and green chillies.
Sauté on medium heat for about 1 to 2 minutes, until the onions turn slightly soft and pink; stir in turmeric, chilli and Kitchen King Masala powders.
Fry again for a few seconds and stir in green peas. Mix well.
Add chopped tomatoes and salt to taste and give it a good stir.
Cook on medium high for a few seconds until the tomatoes turn slightly soft.
Add 1 to 2 cups of water (depending upon how thick or thin you want your gravy to be) and mix well.
Taste and adjust seasonings. Bring to a boil and reduce heat; simmer, covered for about 5 minutes until the tomatoes are and peas are well cooked.
After 5 minutes or when the tomatoes are cooked, remove from heat, garnish with fresh chopped coriander leaves and serve hot with any Indian flatbread like rotis, parathas, naan, puris etc. or even just a bowl of hot steaming bowl of cooked rice.

Notes

If you do not have fresh tomatoes, you can use canned tomatoes too. Just cut them up before cooking.

Adjust the amount of green chillies and spices according to your taste.

Other vegetables you can add are green peppers/capsicum, cauliflower, potatoes etc.

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Step-wise Instructions to make Simple and Quick Tomato Curry:

Chop tomatoes, onions and green chillies and keep aside.
Finely chop or grate peeled garlic.
If using fresh green peas, boil in some water until almost cooked. If using frozen, just wash and keep aside.

Heat oil/ghee in a large kadai or saucepan.
Once the oil is hot, add sliced onions, garlic and green chillies.

Sauté on medium heat for about 1 to 2 minutes, until the onions turn slightly soft and pink; stir in turmeric, chilli and Kitchen King Masala powders.

Fry again for a few seconds and stir in green peas. Mix well.

Add chopped tomatoes and salt to taste and give it a good stir.
Cook on medium high for a few seconds until the tomatoes turn slightly soft.

Add 1 to 2 cups of water (depending upon how thick or thin you want your gravy to be) and mix well.

Taste and adjust seasonings. Bring to a boil and reduce heat; simmer, covered for about 5 minutes until the tomatoes are soft and peas are well cooked.

After 5 minutes or when the tomatoes are cooked, remove from heat, garnish with fresh chopped coriander leaves and serve hot with any Indian flatbread like rotis, parathas, naan, puris etc. or even just a bowl of hot steaming bowl of cooked rice.