Tamater Ki Tari (Tomato Curry)

I make several kinds of tomato dishes – from just simple cooked and mashed tomatoes to gothsu. I like tomatoes, irrespective of whether it is with breakfast, lunch or dinner. Often, my tomato dishes are spicy, but the beauty of these dishes are that you can make it as spicy (or not at all) as you prefer. Just adjust the quantity of the spices and there will hardly be any compromise on taste. I have posted several tomato recipes from South India. My post today is another tomato curry, but from the North Indian state of Punjab. A very versatile dish that can pair with rice or Indian breads. Go ahead and give it a try.

Tamater Ki Tari

500 gms ripe tomatoes, washed and chopped into 1/2″ pieces
1 medium sized onion, chopped fine
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp red chili powder (adjust according to taste)
1/2 tsp garam masala
Salt to taste
2 tbsp chopped coriander leaves, to garnish
Heat a wok on medium heat and add the cumin seeds
When they begin to splutter, add the onion
Sauté till the onion is translucent (sprinkle a little water, if necessary)
Lower the heat and add turmeric powder, red chili powder and salt
Mix well
Add the chopped tomatoes
Cover and cook for about 10-12 minutes
Remove the lid and mash the tomatoes
Add 2 cups of water and mix well
Put the lid back on and cook for 7-8 minutes
Open the lid and add garam masala powder and coriander leaves
Immediately remove from flame and serve hot with breakfast dishes like idli, dosa…
Or with red/brown rice or Indian flat breads

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