South Indian Tomato Curry (No Coconut, No Cream)
This 15-minute South Indian tomato curry is made without coconut or cream and uses fresh tomatoes, tempering spices, and nut butter for balance. Use it as a versatile base for paneer, tofu, beans, or vegetables.
Servings 4
Ingredients
- 2 cups tomato chopped
- ½ cup onion chopped
- 1 teaspoon garlic finely chopped
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 sprig curry leaves skip if you do not have them
- ½ teaspoon kasuri methi optional
- 1 tablespoon nut butter optional
- ½ cup water
- 1 teaspoon oil
- ½ teaspoon salt adjust to taste
Instructions
Prepare the tempering
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.½ teaspoon mustard seeds, 1 teaspoon oil, ½ teaspoon cumin seeds
- Add curry leaves and sauté for a few seconds until aromatic.1 sprig curry leaves
Cook the onions
- Add chopped onions and garlic. Sauté until the onions soften and turn slightly translucent.½ cup onion, 1 teaspoon garlic
Add tomatoes and spices
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.2 cups tomato, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon salt
- Mix well and cook on medium heat. Let the tomatoes soften and release their juices.
Cook until thick
- Continue cooking until the mixture thickens and oil starts to separate slightly from the sides. This step builds flavor.
Add nut butter
- Add nut butter, water and mix well. This balances the tanginess and gives a smooth finish.1 tablespoon nut butter, ½ cup water
Adjust consistency
- Simmer for a few minutes until the curry reaches your desired consistency. If needed, you can add a couple of tablespoons of water.
Finish with kasuri methi
- Add dried fenugreek powder (if using) and stir into the curry. Cook for another minute and switch off the heat.½ teaspoon kasuri methi
- Garnish with fresh cilantro if desired.
Notes
Tested Tips from My Kitchen
- Cook tomatoes fully before adding nut butter.
- Do not rush the thickening stage.
- Add water gradually to control consistency.
- Adjust chili powder based on tomato sweetness.
- Use fresh curry leaves whenever possible.
Nutrition
Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 302mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg
