This is my Mom's delicious recipe of Tomato Curry. She adds besan (chickpea flour) to it. I have omitted it to make a more lighter, fresher and appetizing version of it. I prefer to serve it as an appetizer as it really wakes up the appetite. Really warms the body and soul! Enjoy...
3-4 T Oil or ghee (you might need to add some more if needed)
1 tsp cumin seeds (optional)
6-7 garlic cloves (minced)
1/2 to 1 inch piece of ginger (minced)
cayenne or chili powder (according to taste)
2 T coriander powder
1/2 tsp turmeric powder
pinch asafetida (absolutely optional)
6-7 tomatoes (puree in a food processor/vita mix. See notes)
salt
cilantro/coriander for garnish
Heat the oil/ghee in a large pan on medium heat.
Add cumin seeds if using.
Let them turn golden but not burn.
Now add the ginger and garlic and fry these for a couple of minutes making sure they don't burn.
Now add all the spices to the pan and fry these in the oil (if looking too dry add some more oil) for 15 sec making sure they don't burn.
After the spices are fried, add the tomatoes in the pan and stir. Add salt. Add water/broth to a consitency you prefer. I like it quite thin but play around. It shouldn't be too watery though.
Bring it to a boil and then turn it down, cover it and simmer it for 5 minutes.
Garnish with fresh cilantro.
NOTE:
*If you don't have a food processor/mixer/blender, then you can just dice the tomatoes instead. Mush them up when cooked a bit. Strain the peels out if you prefer.
* You can add some veggies to the soup when you start boiling it. Any of these cut up into small cubes/slices is excellent: Potatoes, carrots, parsnip and/or green beans (keep whole).
3-4 T Oil or ghee (you might need to add some more if needed)
1 tsp cumin seeds (optional)
6-7 garlic cloves (minced)
1/2 to 1 inch piece of ginger (minced)
cayenne or chili powder (according to taste)
2 T coriander powder
1/2 tsp turmeric powder
pinch asafetida (absolutely optional)
6-7 tomatoes (puree in a food processor/vita mix. See notes)
salt
cilantro/coriander for garnish
Heat the oil/ghee in a large pan on medium heat.
Add cumin seeds if using.
Let them turn golden but not burn.
Now add the ginger and garlic and fry these for a couple of minutes making sure they don't burn.
Now add all the spices to the pan and fry these in the oil (if looking too dry add some more oil) for 15 sec making sure they don't burn.
After the spices are fried, add the tomatoes in the pan and stir. Add salt. Add water/broth to a consitency you prefer. I like it quite thin but play around. It shouldn't be too watery though.
Bring it to a boil and then turn it down, cover it and simmer it for 5 minutes.
Garnish with fresh cilantro.
NOTE:
*If you don't have a food processor/mixer/blender, then you can just dice the tomatoes instead. Mush them up when cooked a bit. Strain the peels out if you prefer.
* You can add some veggies to the soup when you start boiling it. Any of these cut up into small cubes/slices is excellent: Potatoes, carrots, parsnip and/or green beans (keep whole).
