Garam Tomato Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - red and sour tomatoes
  • 6 to 8 - okra/bhindis
  • 2 to 3 - green chillies
  • 3 to 4 tbsp - jaggery
  • 2 tbsp - besan
  • 1/2 tsp - turmeric powder
  • A few curry leaves
  • Salt to taste
  • Water, if required
  • For tempering:
  • 1.5 tbsp - oil
  • 1.5 tsp - mustard seeds
  • A pinch - hing

How to Make Garam Tomato Curry

  • Boil the tomatoes in pressure cooker for two whistles.
  • Cool them, puree and sieve to remove the seed and skin if any.
  • Heat oil, add mustard seeds and hing and let it temper.
  • Add besan and fry till golden brown on medium flame.
  • Now add tomato puree by stirring continuously to avoid lumps. Add water if required to make it as curry consistency.
  • Add all the seasoning and washed and cleaned okra/bindi allow to boil on high flame for one boil.
  • After that keep it on low flame and let the bhindi become soft for about 10-15 mins. Don't stir much as bhindi might break.
  • Serve hot with white rice.