Enrich this curry with veggies and even with Paneer!
I have seen many homes where they use their daily food like sambar, rasam, kootu (Stew) as an accompaniment for Roti / Chapati. I personally even used Idli Milagai Podi (Chutney Powder) for Roti. But in my in-laws home, everyone wants proper Masala / Kurma / Dal for Roti / Chutney. Most frequent gravies we make at home are Chole Masala, Paneer Butter Masala, Dal Makhni, Dal Tadka, Potato Masala etc. This Tomato Masala Curry is one of the yummy curry I make frequently.
This Tomato Masala Curry is a very simple accompaniment without dominant masala or complicated procedures. Very easily and quickly we can make this curry. For most of the paneer gravies or kurma, we used to add cashew paste to make it much thicker and rich, but this gravy itself is thick and rich without using any cashews.
We can make a variation to this curry. We can grind coconut, poppy seeds and add it to the curry and cook it and it will taste like a kurma. Serve this delicious Tomato Masala Curry with any Indian Bread like Roti / Naan or even with South Indian Breakfast like Idli / dosa and enjoy this yummy curry!
Prepare Grinding Ingredients
Heat oil in a pan. Add fennel and cumin seeds and allow it to sputter. Then add cinnamon, cloves, green chili, garlic cloves and saute in oil for 2 mins
Saute Onions & Tomatoes
Add chopped onions and saute onions till translucent. Then tomatoes along with salt, turmeric, red chili, sambar powder, Roasted Gram Dal and saute till the tomatoes are soft and mushy. Switch off the flame.
Cool down the onion-tomato mixture and grind it to a smooth paste
Cook with Veggies
Take the ground onion-tomato paste in a vessel. To that add green peas, beans and carrots. Adjust the salt if needed. Add a cup of water and pressure cook the masala allowing for 3 whistles
When the pressure is fully released, remove the vessel from the cooker and garnish with coriander leaves
Serve the yummy Tomato Masala Curry with Roti / Naan & slurp!!!