Most people use tomatoes to make gravy; some also use them as a (minor) component of any curry or a chutney. However I have used tomatoes as the main part of today’s post – the tomato-peas curry. It is a very quick, super easy and lovely sweet / spicy curry. My hubby loves this curry so much and so I always make this curry as a mains not as a side 🙂
I hope everyone are aware of the fact that tomato is a very beneficial vegetable. It contains lots of vitamins, minerals, antioxidants which help in reducing cholesterol / regulating blood sugar / losing weight, and list is really long and can go on and on…
The 2nd main part of this curry are peas which are something like a little power house of nutrition. It is full of protein, vitamins, minerals, antioxidants, high in fibre, low in fat and, helps in building our body’s immunity.
So, as you would have rightly judged by now, this is a real healthy curry and I can vouch about it’s great taste. However if you want you can leave peas and make only tomato curry. My little angel loves peas, that why I have used peas in it.
The ingredients for the Tomato-Peas curry are :
- Tomato : 6 medium
- Peas (matar) : 1 cup (frozen)
- Green Chilli : 5-6 (chopped)
- Ginger : 3/4 Tbsp (chopped/grated)
- Red Chilli Powder : 1/2 tsp
- Turmeric Powder : 1/2 tsp
- Coriander Powder : 1 tsp
- Salt : to taste
- Asafoetida : a pinch
- Sugar : 1- 1 1/2 Tbsp
- Cumin seeds : 1/2 tsp
- Oil : 1-2 tsp
Wash the tomatoes and cut them in medium size cubes.
Heat oil in a pan and temper with asafoetida and cumin seeds. When cumin seeds start to crackle then add green chillies and ginger; sauté for a minute.
Add the tomatoes and peas into the pan. Then add salt, red chilli powder, turmeric powder and coriander powder; mix them well and cook covered for 5-7minutes.
Check the curry in between – when the tomatoes are cooked then add sugar in it. Switch off the flame. Your sweet, tangy Tomato-Peas curry is ready!
Insider Tips / Finer Points :
Adjust the spices according to your taste buds – if you want this curry to be more on the sweeter side then add a little more sugar or, if you want this curry to be more on the spicy/tangy side then add some dry mango powder (Amchur) in it.
I have used frozen peas in it but if you are using fresh peas then first put the peas in the pan and sauté for 2 minutes and only after that you add tomato. As tomato takes very less time to get cooked.
You may also use some dry Fenugreek leaves (kasuri methi) at the end – for a good aroma.
I always try to use less oil and so it is 1-2 tsp in this recipe; feel free to use more oil as per your taste / requirement.