Monday, November 2, 2015


Creamy tomato curry is visually appealing, delicious and tangy royal dish. Its full credit goes to my hubby who prepared this yummy curry when I felt so lazy to enter my kitchen. Its goes well with chappati, naans and even parathas. Adding coconut powder mixed with warm milk blends well with the curry. Its ideal for when you don't have many fresh ingredients lying around in the kitchen.


4 Ripe Tomatoes.

2 Onions

2 tsp Ginger Garlic paste.

1 tsp Chopped Garlic.

1 tbsp Chilly pd (kashmiri)

1/2 tsp Turmeric pd.

Few curry leaves.

1 tsp Kasturi methi

3/4 Cup warm Milk

2 tbsp Coconut powder.

1 tsp Ghee.

2 tsp Coconut oil

Salt to taste.

Heat coconut oil in a kadai. Fry ginger garlic paste followed by freshly chopped garlic, curry leaves and onions. Once the onions are fry ed add chilly pd and turmeric pd and fry well.Then add tomatoes and salt. Cook till the tomatoes turns mushy. In a bowl pour warm milk and mix coconut powder. Once the masala are well fry ed, add the milk coconut mixture and give it a quick stir. If you need gravy more add more amount of milk and coconut powder. Sprinkle kasuri methi on top along with a spoon of ghee.