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Main Course

Tomato Curry With Ghee

Cooked low and slow until the masala melds into the gravy, this tomato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

3 nos Tomato
1 nos Onion — chopped
2 tsp Ghee
Green Chillies, to taste
Ginger A small piece
3 Cloves Garlic smashed
1 tsp Mustard seeds
5 nos Curry leaves
Salt, to taste
Oil, to taste

Preparation

Step 1
Let the mustard seeds crackle in hot oil followed by curry leaves, green chillies and chopped onions.
Step 2
Cook until onion goes golden brown. Stir in chopped tomatoes into the mix. Stir the mix.
Step 3
Add ginger and garlic. Stir the mix till it becomes pulpy.
Step 4
Stir in ghee into the mix and stir for half a minute.
Step 5
The curry is ready, serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Tomato Curry With Ghee

Ingredientsfor 4 servings

3 nos Tomato
1 nos Onion — chopped
2 tsp Ghee
Green Chillies, to taste
Ginger A small piece
3 Cloves Garlic smashed
1 tsp Mustard seeds
5 nos Curry leaves
Salt, to taste
Oil, to taste

Preparation

Step 1
Let the mustard seeds crackle in hot oil followed by curry leaves, green chillies and chopped onions.
Step 2
Cook until onion goes golden brown. Stir in chopped tomatoes into the mix. Stir the mix.
Step 3
Add ginger and garlic. Stir the mix till it becomes pulpy.
Step 4
Stir in ghee into the mix and stir for half a minute.
Step 5
The curry is ready, serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.