Spring Onion and Tomato Curry

June 06, 2008 By: Megabeth Category: Main Dishes

Tomato and Spring Onion Curry

This recipe comes from a great Indian recipe site called Recipe Den.

I wanted to use the spring onions from this delivery along with tomatoes I picked up at the farmers market yesterday.

Recipe Den used terms for the spices that I was unfamiliar with. With a quick google search I was able to find all the equivalents and was surprised I had it all on had. Yes, surprisingly, I even had the asafoetida.

asafoeda or hing

I also doubled the recipe since I had a lot of spring onions and two tomatoes on hand. You’ll see my notes to the original recipe in italics below.

Spring Onion and Tomato Curry
Spring Onions – 2 bunches (I used four bunches)
Tomato – 1 medium (I used two)
mustard seeds -1tsp (2tsp)
jeera -1 tsp (jeera = cumin, 2 tsp)
salt acc to taste
red chili powder – 1tsp (2 tsp)
haldi – 1/4th tsp (haldi = tumeric, 1/2 tsp)
hing- a pinch (hing = aasafoetida, two pinches)
oil as required

Spices for Tomato and Spring Onion Curry

Tomato and Spring Onion Curry Preparation

-Heat oil add jeera (cumin) ,mustard seeds and a pinch of hing (asafoetida) and fry
Tomato and Spring Onion Curry Preparation
-Add the chopped spring onions , salt and haldi (tumeric) and fry for 5min.
Tomato and Spring Onion Curry Preparation
-Add the finely chopped tomatoes and cook for another 10 min. The tomatoes will begin to break down and become mushier.
Tomato and Spring Onion Curry Preparation Tomato and Spring Onion Curry Preparation
-Add the red chilli powder and little water and cook till done.

Tomato and Spring Onion Curry Preparation

Although I doubled the recipe, I could have afforded to triple it. The final amount was the perfect portion for two people to eat as a side dish.

Tomato and Spring Onion Curry

This received a literal thumbs-up by my in-house taste tester.


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