Tomato Masala Curry | Tomato Masala Gravy Recipe

5 from 3 votes

Tomato Masala Curry | Tomato Masala Gravy Recipe

Tomato Masala Curry, a basic, quick and easy to make gravy with the richness of tomato and spices. The tanginess and sweetness of the tomato are balanced with the Indian spices. This tomato masala is a perfect side dish for Idli, dosa, Uthappam, roti, Naan or any Indian flat breads. Learn here how to make this recipe with step by step pictures and video.

Prep Time15

Cook Time40

Total Time55

Course: Accompaniment, Veg Gravies

Cuisine: Indian, South Indian Recipes, Tamil Nadu Recipes

Servings: people

Calories: 81kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan
Mixer Grinder
Pressure Cooker

Ingredients

For Grinding

2 tablespoon Oil
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 inch Cinnamon (Pattai)
3 nos Cloves (Krambu / Lavang)
3 cloves Garlic
3 slit Green Chilli
2 finely Onion Chopped
4 roughly Tomato chopped
½ teaspoon Salt Adjust as needed
¼ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
½ teaspoon Sambar Powder
2 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)

Other Ingredients

¼ cup Green Peas
½ cup French Beans Chopped
½ cup Carrot Chopped
1 teaspoon Salt To Taste
1 tablespoon Coriander Leaves For Garnishing

Instructions

Prepare Grinding Ingredients

Heat oil in a pan. Add fennel and cumin seeds. 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 add 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.

Grinding Process

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.

Garnishing Time

When the pressure is fully released, remove the vessel from the cooker and garnish with coriander leaves.