- Paneer Kurma
- Hotel Vegetable Kurma
- Cauliflower Kurma
- Mushroom Kurma
- Carrot and Green peas Kurma
- Beetroot Kurma
- Turnip and Chickpeas Kurma
Tomato Kurma Recipe details
Tomato Kurma with step by step photos
Cut the onions and tomatoes. Slit the green chillies.
Grind the coconut, fried gram, fennel seeds and garlic cloves with 1/4 cup of water.
In a broad kadai or pan heat oil over medium heat. Add mustard and urid dal. Allow them to crackle and add the onions and green chillies. Saute the onions on medium heat until soft.
Next, add the tomatoes breaking up with your palm while adding to the kadai. Add curry leaves and stir them well on medium heat.
When the tomatoes are cooked well, add the turmeric powder, red chilly powder and coriander powder.
Add the ground coconut paste.
The kurma will thicken quickly, so do not overcook it. Finally sprinkle the garamasala powder and turn off the heat.
Garnish with chopped coriander leaves and close it with the lid for 10 to 15 minutes.