I discovered the joy of Indian cuisine about five years ago. Dining with a friend, we wanted to try something new and chose the cute, brand-new Bombay restaurant in town. We began with the veggie sampler: Pakoras and Samosas, and the staple spiced crackers and sweet dipping sauce, before graduating to Curry and Saag Chicken. I wasn’t prepared for my own reaction. It tasted like comfort food, home on a plate, despite never having eaten anything like it before in my life.
Here’s a recipe for an easy tomato curry sauce I make regularly for my family. I hope you love it as much as I do!
Tomato Curry
Ingredients:
2 Tbsp cooking oil
1 small yellow onion, diced
2 cloves garlic, rough chopped
2 16oz cans tomato (I use diced)
2 Tbsp ground cinnamon
1 Tbsp turmeric
1 Tbsp Garam Masala spice (McCormick is good, or make your own)
1 tsp Ground Coriander
1 tsp thyme leaves
¼ tsp cayenne pepper (or to taste, I like a little more heat than average)
½ tsp black pepper (or to taste)
½ tsp salt (or to taste, depending on your Garam Masala mix)
Hardware:
Wide skillet, blender.
The Method:
Heat oil over medium-high in wide skillet (12” or wider). When shimmering, add onion and sauté until softened & translucent (around 6-8 minutes). Add garlic and stir constantly, cooking for an additional 2-3 minutes.
Add tomatoes with juices and stir to ensure onions & garlic don’t stick to bottom. Add spices and stir. Lower heat and simmer briskly for approximately 20-25 minutes, checking to ensure no sticking.
Test for seasonings, adjusting as necessary. Remove from heat and allow to cool somewhat while uncovered.
Carefully transfer curry to a blender. Pulse to puree curry to a creamy sauce.