Tomato Curry | Kerala Tomato Fry
This tomato curry is a celebration of tomatoes and one of my favorite comfort foods. This recipe was taught to me by a friend's mom, who is from Kerala.
Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4
Ingredients
- 1 Tbsp ghee (or oil)
- 1 1/2 tsp cumin
- 1/2 medium onion (finely chopped (about 1/2 cup))
- salt (to taste)
- 1/4 tsp turmeric powder
- 1 lb whole tomatoes (freshly chopped (about 4 large tomatoes))
- 1 green chili (chopped)
- 1/4 tsp chili powder (cayenne)
- 2 Tbsp frozen peas (optional)
- cilantro (optional, to taste)
Instructions
- Heat the ghee or oil in a pan on medium high heat until it shimmers.
- Add cumin seeds, stir. Then add onions and a pinch of salt. Cook until onions are translucent and softened.
- Add turmeric, red chili powder. Stir. Add tomatoes and green chilies. Cook for 5-8 minutes until slightly reduced.
- Add the peas. Cook for one more minute.
- Taste and adjust seasoning.
- Garnish with cilantro and serve.
Nutrition
- Calories: 71
- Carbohydrates: 8
- Protein: 2
- Fat: 4
- Saturated Fat: 2
- Polyunsaturated Fat: 0.3
- Monounsaturated Fat: 1
- Cholesterol: 10
- Sodium: 47
- Potassium: 326
- Fiber: 3
- Sugar: 4
- Vitamin A: 1049
- Vitamin C: 21
- Calcium: 24
- Iron: 1