Tamatar Ki Sabzi (Tomato Curry)

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The season of tomatoes is finally here in India. This is certainly the season’s greatest joy. Fresh, juicy, ripe and the flushing red color of the tomatoes, makes me want to eat tomatoes in every meal. Be it sandwiches for breakfast or tomato gravy veggie for lunch or tomato soup for dinner, this versatile ingredient is an imperative part of my (and probably everyone’s) pantry.

There is one such tomato curry which is incredibly yummy and makes me remind of my childhood. It’s called ‘Tamatar ki Sabzi’ (Tomato Curry). I remember my grandmom making stuffed matar ka parathas (Indian flatbread stuffed with peas) and this beautiful and aromatic tamatar ki sabzi to go with it. I used to gorge on it. I didnt know that the ingredients (Probably I didnt want to know since I loved the way my grandmom cooked) were so simple, yet the punch of flavors is amazing!

Now that the season is on and when you are lazy to cook an elaborate meal, try this quick and simple recipe.



INGREDIENTS: (For 2 – 3 people)

  • 4 – 5 red tomatoes, chopped into medium sized cubes
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 fenugreek seeds
  • 1/4 tsp nigella seeds
  • 1/4 tsp fennel seeds (saunf)
  • 1 tbsp sugar
  • 1 green chili (split from the middle)
  • 1/2 tsp grated ginger (or finely chopped)
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tbsp red chilli powder
  • 1 tbsp vegetable oil
  • salt, to taste
  • 1/3 cup water
  • coriander leaves, for garnishing


  • Take oil in a non stick pan. Once hot, add cumin seeds, fenugreek seeds, mustard seeds, fennel seeds and nigella seeds together in the oil. Sauté it for 20 – 30 seconds.
  • Add the green chili and sauté for 10 seconds.
  • Add the tomato cubes in the non stick pan  and toss it for 20 – 30 seconds. Add grated ginger, turmeric powder and coriander powder, toss it.
  • Add water and salt and cover the pan with a lid for a minute or two.
  • Once the tomatoes look cooked and sugar and sauté it for a couple of minutes.
  • Take it off the heat, garnish it with coriander leaves. Serve it with parathas (flat bread) or rice.


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