Tomato Curry (Serves 2-3)
Prep time - 7 minutes
Cooking time - 25 minutes
Cooking oil - 2 tablespoons
Mustard Seeds - 1/4 teaspoon
Onions - 1 Large (peeled and chopped as thin slices)
Garlic - 3 (peeled and chopped)
Tomatoes - 3 vine tomatoes (cut into inch size chunks)
Green Peas - 1/2 cup (fresh or frozen)
Salt - to taste
Chilli powder - 1/2 tablespoon
Garam Masala - 1 teaspoon
Turmeric Powder - 1 teaspoon
In a sauce pan(one that comes with a lid), add the cooking oil. Once medium hot, add the mustard seeds and let it splutter. Then add the chopped onions and a little bit of salt, to cook the onions faster. Once they turn translucent, add the chopped garlic. After a minute of sautéing, add the chunks of tomatoes, turmeric powder, chilli powder, and garam masala. Mix gently all the spices and the veggies. Now turn the heat to low, and cook for 20 minutes with the lid on.
While this cooks, use another saucepan to cook the peas with some boiling water. Don't add salt to the water, as it will make the peas hard. Once cooked (takes about 5-10 minutes), add the peas and salt to the curry for the last 5 minutes (in that 20 minutes) of cooking. Peas are cooked separately to keep the colors of both the tomatoes and the peas vibrant. Once past 20 minutes, its done. Ready to serve with rice or roti.
Nigella's Note: Always read a recipe till the end before preparing to cook.
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