Tomato Onion Curry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Tomato Onion Curry Recipe – Authentic Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful curry that just feels like home. This Tomato Onion Curry (Tamatar Pyaz ki Sabzi) is exactly that. It’s a dish my grandmother used to make, and honestly, the aroma alone transports me right back to her kitchen. It’s quick, easy, and unbelievably delicious – perfect for a weeknight meal or a festive spread. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another tomato curry. The combination of sweet onions, tangy tomatoes, and a beautiful blend of spices creates a depth of flavor that’s truly special. It’s incredibly versatile too – you can adjust the spice level to your liking and serve it with just about anything. Plus, it comes together in under an hour, making it a winner in my book!

Ingredients

Here’s what you’ll need to make this delightful curry:

• 1 tbsp oil
• ½ tsp mustard seeds
• 10-12 garlic cloves, slightly crushed
• 10-12 fresh curry leaves
• 2 large onions, finely chopped (approx. 300g)
• ½ kg fresh tomatoes, finely chopped
• 1 tsp red chilli powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp coriander powder
• Salt to taste
• 1 tbsp grated jaggery
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

Mustard Seeds: Regional Variations & Quality

Mustard seeds are a staple in Indian cooking, and their pop of flavor is essential here. Black mustard seeds are most commonly used, but you might find yellow or brown varieties too. Look for seeds that are plump and have a strong aroma – that’s a sign of freshness!

Curry Leaves: Fresh vs. Dried & Aromatic Impact

Fresh curry leaves are always best. They have an incredible fragrance that dried leaves just can’t replicate. If you absolutely can’t find fresh, you can use dried, but use about half the amount. I grow my own curry leaf plant, it’s so rewarding!

Jaggery: The Secret to Balancing Flavors

Jaggery (gur) is unrefined sugar, and it adds a beautiful caramel-like sweetness that balances the acidity of the tomatoes and the heat of the spices. It’s a game-changer! You can find it at most Indian grocery stores. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Turmeric Powder: Health Benefits & Varieties

Turmeric isn’t just about flavor; it’s packed with health benefits too! Look for a vibrant orange turmeric powder for the best color and flavor.

Oil: Choosing the Right Oil for Authentic Flavor

Traditionally, this curry is made with mustard oil, which adds a lovely pungent flavor. However, if you don’t like the strong taste, you can use vegetable oil, sunflower oil, or even coconut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the crushed garlic cloves and curry leaves. Sauté for about 8-10 seconds until fragrant. The kitchen should smell amazing right about now.
3. Add the chopped onions and fry until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
4. Stir in the red chilli powder, turmeric powder, coriander powder, and salt. Mix well to coat the onions with the spices.
5. Add the chopped tomatoes and cook uncovered on medium heat for 4-5 minutes, until they start to soften. Then, reduce the heat, cover the pan, and simmer for another 5 minutes, allowing the tomatoes to break down and create a lovely base.
6. Pour in a glass of water (about 200ml), add the grated jaggery, and adjust the salt to your liking. Cover and cook until the curry reaches your desired consistency – usually another 10-15 minutes.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spices! This recipe is a great starting point, but feel free to add more chilli powder if you like it spicy.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) towards the end of cooking.
• If the curry is too acidic, add a little more jaggery.

Variations

This recipe is super adaptable! Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
• Medium: Use 1 tsp of red chilli powder.
• Hot: Add 1-2 green chillies, slit lengthwise, along with the onions.

Festival Adaptation (Navratri/Janmashtami)

During Navratri or Janmashtami, you can skip the onions and garlic for a vrat (fasting) friendly version.

Serving Suggestions

This Tomato Onion Curry is incredibly versatile. It’s fantastic with:

• Chapatis or rotis (Indian flatbreads)
• Steamed rice
• Khichdi (a comforting lentil and rice dish)
• Dosas (South Indian crepes)
• Even with a side of plain yogurt for a cooling contrast!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is the best way to balance the sweetness and spice in this curry?

The jaggery is key! Start with 1 tbsp and adjust to taste. If it’s too sweet, add a pinch of salt or a squeeze of lemon juice.

Can I use tomato puree instead of fresh tomatoes?

You can, but the flavor won’t be quite as vibrant. Use about 400g of tomato puree and reduce the cooking time slightly.

What is the significance of adding jaggery to this curry?

Jaggery balances the acidity of the tomatoes and adds a lovely depth of flavor. It’s a traditional ingredient that really makes this curry special.

How can I adjust the consistency of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to allow the liquid to evaporate.

What are some other dishes this curry pairs well with besides chapatis and rice?

It’s delicious with parathas (stuffed flatbreads), poori (deep-fried bread), or even as a side dish with a simple dal (lentil soup).

Can this curry be made ahead of time?

Absolutely! It actually tastes even better the next day. Just store it in an airtight container in the refrigerator and reheat when you’re ready to eat.