tomato curry recipe, tamatar curry recipe
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5 from 5 votes

Tomato Curry

This is a spiced and mildly tangy tomato curry made with ground tomatoes, coconut and spices.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: main course
Cuisine: goan, indian
Servings: 4
Author: Dassana Amit


For the tomato-coconut-spices paste

  • ½ cup Tightly packed chopped tomatoes
  • 2/3 cup Tightly packed grated fresh coconut Or ½ cup tightly packed chopped fresh coconut
  • 2 to 3 Small to medium garlic cloves
  • 2 teaspoon Coriander seeds
  • 1.5 tablespoon Chopped onion Or shallots
  • 4 to 5 Kashmiri dry red chilies - broken and seeds removed if you prefer
  • 5 Whole black pepper - optional
  • ¼ teaspoon Turmeric powder
  • 3 tablespoon Water for grinding the masala paste

Remaining ingredients for curry

  • ½ to ⅓ cup Chopped tomatoes for sauteing
  • 1 tablespoon Chopped onion
  • 2 Dry red chilies - stalks removed
  • 1 teaspoon Cumin
  • 1 teaspoon Mustard seeds
  • 6 to 7 Curry leaves
  • 1 pinch Asafoetida (hing)
  • 2 tablespoon Oil
  • Few coriander leaves for garnish (optional)
  • Salt as required


making paste

  • Rinse and chop the onions, garlic and tomatoes.
  • Break the dry red chilies and deseed them if you prefer.
  • Grate the coconut and keep aside. You can also chop the coconut into small pieces.
  • Take all the ingredients to be ground in a wet grinder jar - chopped tomatoes, broken red chilies, garlic, coconut, coriander seeds, chopped onion, whole black pepper and turmeric powder.
  • Add water and grind to a smooth fine paste. There should be no small chunks or pieces of coconut in the masala paste. Keep the ground paste aside.

making tomato curry

  • Heat oil in a pan or pot. Add mustard seeds and crackle them.
  • Then add cumin seeds. Saute till they browned. Add onions and saute till translucent
  • Then add curry leaves, dry red chilies and asafoetida/hing.
  • Stir and then add tomatoes. Saute them for 3 minutes.
  • Add the ground masala paste and saute for 1 to 2 mins, stirring often
  • Then add 3 cups water. Season with salt.
  • Bring to a complete boil first without a lid. Then simmer the curry on a low flame, again without a lid. Stir the curry at intervals.
  • Simmer till you see oil floating on top of the curry. About 12 to 15 minutes on a low flame after the first boil.
  • Garnish with coriander leaves and serve tomato curry hot with steamed rice or chapathi or jeera rice.


  1. About 1 tbsp of chopped coriander leaves can also be added while grinding the masala paste.