Tomatoes are a key ingredient in Indian kitchens, renowned for their bold colour, natural tang, subtle sweetness, and the complexity they lend to so many beloved dishes. Their versatility makes them indispensable, seamlessly rounding out flavours and balancing robust spices. For the tastiest results, always choose firm, ripe tomatoes—they keep their shape, release just enough juice, and strike the perfect harmony between sweet and tart. The two recipes below capture the comfort and warmth of classic Indian home cooking.
Tamatar Rice (Tomato and Spice Rice; pictured top)
This fragrant rice is hearty enough to eat on its own, especially with a side of yoghurt or a fresh tomato raita. To make a simple raita: combine one small, chopped and deseeded tomato with 150g of yoghurt, 25ml milk, chopped fresh coriander, a teaspoon of toasted, crushed cumin seeds, and a pinch of salt.
Prep 10 min
Soak 15 min
Cook 30 min
Serves 4
Ingredients:
250g basmati rice
250g firm, ripe tomatoes (about 2 large), roughly chopped
6 tsp melted ghee
20g cashew nuts
1 tsp black mustard seeds
1 tsp cumin seeds
10-12 fresh curry leaves
2 banana shallots, peeled and thinly sliced
1 tsp salt
Juice of ½ lemon
Yoghurt, to serve
1. Soak the rice in cold water for 15 minutes. Drain, then rinse thoroughly until the water runs clear.
2. Place the chopped tomatoes in a blender and purée until smooth. Pour this mixture through a sieve into a bowl, saving the juice and setting aside the strained pulp for another recipe—perhaps a masala, base or chutney.
3. In a wide pan or wok with a lid, heat 2 teaspoons of melted ghee on low, toss in the cashews, and toast just until golden. Remove and set aside.
4. Add the remaining ghee to the same pan. Tip in the mustard and cumin seeds, and when they begin to pop, add curry leaves and shallots. Increase the heat and sauté for three minutes.
5. Pour in the reserved tomato juice. Cook over medium heat for four minutes, then stir in the salt and rinsed rice.
6. Add 450ml just-boiled water. Bring to a boil, then stir in the toasted cashews and lemon juice. Cover and cook for eight minutes on low—avoid lifting the lid so all the liquid is absorbed.
7. Take the pan off the heat and let it rest, covered, for at least five minutes before serving.
Tamatar ki sabzi (Tomato Curry)
Prep 10 min
Cook 35 min
Serves 3-4
Ingredients:
30ml rapeseed oil
1 tsp cumin seeds
1 tsp black mustard seeds
10-12 fresh curry leaves
1 medium onion, peeled and thinly sliced
20g fresh ginger, peeled and julienned
3 green finger chillies, split lengthways
475g firm, ripe tomatoes, quartered
1 tsp sea salt
1 tsp ground turmeric
1 tsp sambar powder
1 tsp brown sugar
15g fresh coriander leaves, chopped, for garnish
Rice or bread, for serving
1. In a deep, wide saucepan, heat the oil over medium. Add cumin and mustard seeds; as soon as they begin to crackle, toss in curry leaves and the sliced onion. Saute over high heat for three minutes.
2. Add the ginger and green chillies. Fry for another two minutes, then lower the heat. Add the tomatoes, stirring frequently, and cook for five minutes.
3. Sprinkle in the salt, turmeric, sambar powder, and sugar. Pour in 500ml of freshly boiled water, bring to a gentle simmer and cook for 10 minutes.
4. Take the pan off the heat and scatter with coriander leaves. Let the curry rest for another 10 minutes before serving. Enjoy hot, with rice or your favourite bread.
-
Romy Gill is a chef, food writer and broadcaster
