Simple Indian tomato curry

    25 min

    This is a quick Indian curry recipe for tomato koora. It's ideal for when you don't have many fresh ingredients lying around in the kitchen. The curry is delicious and goes well with freshly cooked rice or flat bread.

    80 people made this

    Serves: 4 

    • 2 tablespoons cooking oil
    • 2 dried red chillies, broken into pieces
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida powder
    • 1 sprig fresh curry leaves
    • 2 onions, chopped
    • 2 green chillies, chopped
    • 1/2 teaspoon ground turmeric
    • 4 tomatoes, chopped
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon caster sugar
    • salt to taste
    • 125ml water
    • 2 tablespoons chopped coriander leaves, for garnish

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a large frying pan over medium heat; fry the red chillies, cumin seeds and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chillies and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chilli powder, sugar and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with coriander to serve.


    Asafoetida powder and fresh curry leaves can be found in Indian/South Asian grocery stores.

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    Reviews in English (4)


    thanks. this had an excellent, deep & tangy flavor. don't skip the curry leaves.  -  05 Jan 2015


    I made this dish and served it with rice and it was very delicious. Just wonderful. I used dry curry leaves and omited asafoetida powder. So good, thanks!  -  06 Mar 2010  (Review from Allrecipes US | Canada)


    This was amazing! It was the perfect blend of spices and flavors. I put it over basmati rice. I was not a fan of the texture of the fresh cilantro with the rice and koora, but the next day I heated up the cilantro with the leftovers altogether and it softened to a more pleasant texture. Next time I will probably add the cilantro with the water. Thank you for this simple, yummy recipe!  -  30 Apr 2010  (Review from Allrecipes US | Canada)