Top 20 Gravy Dishes using Tomatoes

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tomatos

1Tomato Onion Curry

The basic serve for any items such as Roti, Chapattis tastes awesome with this curry. Most of the items has their own way of taste with this curry. The Southern region people have this so often in their everyday food. The traditional gravy can be for almost many of the servings.

Ingredients:

  • 5 Tomatoes medium sized
  • 3 Onions big sized
  • Salt as per taste
  • Red Chili powder
  • Garam masala
  • Coriander powder
  • Curry leaves
  • Turmeric powder
  • Ginger garlic paste

Steps to prepare:

  1. Firstly cut the tomatoes and the onions finely and keep it aside
  2. Take a pan with 3 table spoons of oil in it and let it heat for some time under medium heat.
  3. After the oil heats, put in the finely chopped onions and fry them for 2 minutes until the raw smell goes off.
  4. Then, add 2 table spoons of ginger garlic paste, the tomatoes and mix it occasionally so that it does not stick to the base of the pan.
  5. Add salt, garam masala, turmeric powder, and chili powder to taste.
  6. Finally add some curry leaves.
  7. Let it cook for a while and take it off, serve hot.
tomato-onion-curry

2Prawn masala

Ingredients:

  • Prawns 1 cup
  • Onions 2 medium sized chopped
  • Tomatoes 3 medium sized chopped
  • Ginger garlic paste
  • Coconut milk 5table spoons
  • Curry leaves
  • Red chili powder
  • Cumin seeds ½ table spoon
  • Salt

Steps to prepare:

  1. Take a kadai with some oil and then add some cumin seeds, onions, curry leaves.
  2. After they turn into golden color, add some turmeric, coconut milk, and stir it for 2 minutes.
  3. Now add the prawns and give it a uniform mix and add some water, let it cook for few minutes.
  4. It is ready to be served with white rice, chapattis etc.
prawn-masala

3Egg tomato masala

This dish is a great combination along with the rice. Most of the people love to make this who are bored of similar recipes with egg added with tomatoes.

Ingredients:

  • Eggs- 3
  • Turmeric powder
  • Salt as required
  • Garam masala powder
  • Ginger garlic paste
  • Onions- 2 medium sized
  • Tomatoes- 4 medium sized
  • Red chili powder
  • Water
  • Oil 4 table spoons

Steps to prepare:

  1. Take a sauce pan, add some water, pinch of salt and boil the eggs on a medium heat.
  2. After the eggs are boiled, take them and peel of the coat over it and set it aside.
  3. Take some oil in a sauce pan, heat it until it gets ready and add some garam masala, turmeric powder, pinch of salt, and let it heat for a while.
  4. Now, take the boiled eggs, cut them into half and add it into the oil so that the eggs get marinated to the mix.
  5. Take another pan with oil and add the finely chopped onions, ginger garlic paste and fry them for 2 minutes.
  6. Add in the tomatoes, garam masala powder, turmeric powder, salt and water, cook it for 10 minutes on slow flame.
  7. After the oil starts coming out from the edges, the gravy is ready and carefully add the fried eggs and put them into the masala for a minute.
  8. The masala is lastly garnished with some curry leaves for getting a nice fragrance.
egg-tomato-masala

4Paneer Butter masala

The Paneer butter masala is most liked dish by everyone and has a delicious taste and is prepared in other different ways such as paneer tikka, Paneer matar, Tawa paneer, Kadai Paneer etc., mostly in the Northern and Southern Cuisine.

Ingredients:

  • 250 grams of Cottage cheese
  • 2 medium sized onions
  • Ginger garlic paste
  • Turmeric powder
  • 3 medium sized Tomatoes
  • Salt
  • Red chili powder
  • Cumin seeds ½ table spoon
  • Cashews 50 grams
  • Oil
  • Cloves 2
  • Cardamom 2
  • Bay leaf
  • Water
  • Fresh cream

Steps to prepare:

  1. Cut the paneer into cubes and fry them in 2 spoons of oil and keep it aside.
  2. Mean while soak the cashews in 1 cup of water for 20 minutes.
  3. Take another pan with oil and start frying the chopped onions, cumin a pinch, and ginger garlic paste.
  4. Add the bay leaf, cardamom, cloves, turmeric powder, garam masala powder and continue cooking it for 2 minutes.
  5. Now grind the cashews soaked into a fine paste and add it to the existing mixture in the pan along with the tomatoes, add some water.
  6. Cook it on medium flame for about 15 minutes.
  7. At last, add required salt, red chili powder and the fried paneer cubes and add some chopped coriander and fresh cream.
Paneer-Butter-masala

5Stuffed Capsicum curry

This dish has more demand in the areas of Punjab of India. This actually has a different look when stuffed and cooked with the spices.

Ingredients:

  • Capsicum 3
  • Onions 2 medium sized
  • Tomato 3 medium sized
  • Bay leaf
  • Cloves 3
  • Cardamom 3
  • Sesame seeds ½ cup
  • Coriander
  • Salt
  • Oil 5 table spoons
  • Chili powder

Steps to prepare:

  1. Chop the onions, tomatoes.
  2. Take the sesame seeds, onions, cloves, cardamom, and grind them into a powder.
  3. After completing, take a pan and add 3 spoons of oil and let it heat for some time.
  4. Meanwhile remove a small area on the top of the capsicum and keep it aside.
  5. Now add in the, turmeric powder, garam masala, salt, red chili powder and start stuffing the capsicums with the previously prepared tomatoes onion paste.
  6. Cook for 15 minutes. When you see the oil getting out from the sides, it means that it is ready to stop the flame and serve.
  7. Now take it off and serve hot with coriander spread over it.
stuffed-capsicum-curry

6Punjabi Channa masala

Ingredients:

  • Channa 1 ½ cups
  • Red chili powder
  • Ginger garlic paste
  • Salt
  • Water
  • Garam masala powder 2 table spoons
  • Channa masala 2 table spoons
  • Turmeric powder
  • Coriander
  • Onions 3 medium sized
  • Tomatoes 2 large sized

 Steps to prepare:

  1. Soak the soya overnight so that it becomes easy to cook.
  2. Take a pan with 4 table spoons of oil and heat it up to medium flame.
  3. After the oil gets heated up, add in the chopped onions, ginger garlic paste, and cook it for 2 minutes.
  4. Now add the chopped tomatoes and sufficient water, chole and let them cook for 10 minutes.
  5. Then add turmeric powder, red chili powder, salt, garam masala powder, chole masala powder to it.
  6. After the chole becomes soft, add chopped coriander and serve it with thinly sliced onions.
punjabi-chana-masala

7Bhindi masala

The bhindi masala is a vegetarian dish.

Ingredients:

  • Lady fingers small sized
  • Dry coconut powder ½ cup
  • Cumin 2 table spoons
  • Salt
  • Tomatoes 3 medium sizes
  • Garam masala powder
  • Red chili powder
  • Ginger finely chopped
  • Garlic finely chopped
  • Bay leaf
  • Fennel seed 1 table spoon
  • Oil 6 table spoons
  • 3 table spoons of curd

Steps to prepare:

  1. Take the lady fingers and make a slit in the middle for each of them.
  2. Now grind the tomatoes, onions, curd, cloves, curd, cinnamon, ginger, garlic, coconut powder into a paste.
  3. Heat the pan with 3 table spoons of oil and fry the ladyfingers until they are turned to light brown color.
  4. After frying them, take them on a kitchen tissue so that the excess oil is absorbed.
  5. In thwe same pan add in with some more oil and of 3 table spoons, let it heat for a while.
  6. Then add ½ tablespoon of turmeric, bay leaf, cumin seeds and red chili powder along with the above prepared mixture.
  7. Lastly, add the fried lady fingers, salt to taste and leave it to cook for 15 minutes so that the bindis absorb the flavor and serve it hot with garnished coriander and a little cream.
bhindi-masala

8Mixed vegetable masala

This recipe has a good nutritive values and can be served with any type food such as Rice, Parathas, Chappatis etc. This dish is basically prepared in the kadai.

Ingredients:

  • Potatoes ½ cup
  • Tomatoes ½ cup
  • Cauliflower ½ cup
  • Onions 3 medium sized
  • Coconut
  • Peas 1/3 cup
  • Turmeric powder
  • Ginger garlic mix
  • Salt as needed
  • Water
  • Coriander
  • Green chilies 3
  • Cumin powder ½ table spoon

Steps to prepare:

  1. Take the required vegetables listed above and chop them into medium size, and take a pan with some water and boil them. After the water seems to be boiled, all the chopped vegetables until they cook well.
  2. Heat the pan with oil and add the chopped onions and sauté them until the raw smell of onions goes off.
  3. Now add the tomato, ginger garlic paste and after it cools down, make them into a fine paste.
  4. Then, heat the oil in the same pan and add the bay leafs, cloves, cardamom, green chilies and roast it well.
  5. After they are done, add the prepared paste with some water and cook it for 2 minutes.
  6. Add the boiled vegetables in the mixture, salt, turmeric powder, cumin powder and sauté thm for 10 minutes until it leaves the oil out.
  7. Finally, add the garam masala powder and chopped coriander.
  8. If you want, you can even add some diced paneer in it during the frying process.
mixed-vegetable-masala

9Chicken tomato gravy

This dish attracts the people who are really a great fan of chicken which has a creamy gravy, and can be served as in anyway.

Ingredients:

  • Chicken 1 cup
  • Turmeric
  • Ginger
  • Garlic
  • Onion
  • Curd ½ cup
  • Tomatoes
  • Salt
  • Coriander

Steps to prepare:

  1. Take a pan with oil and fry the onions, ginger and garlic until they turn brown.
  2. After that, add in the chopped onions, tomatoes,some water and cook for a while.
  3. Now add the chicken pieces which are marinated in the turmeric powder, garam masala, salt, and curd. Then add this to the cooking mixture.
  4. When the oil starts leaving from edges, it indicates that it is ready to serve.
Chicken-tomato-gravy

10Tomato ka salon

This dish is basically served with the Biryani, Pulav and has a great demand in the areas like Hyderabad. The delicious flavor of coconut, sesame seeds gives it a new flavor and differs the routine taste of preparing the side dishes.

Ingredients:

  • Tomatoes small sized 6
  • Garam masala
  • Green chilies
  • Turmeric powder 1 table spoon
  • Groundnuts ¼ cup
  • Coconut milk 4 table spoons
  • Curd 3 table spoons
  • Sesame seeds ¼ cup
  • Tamarind
  • Salt as required
  • Oil 5 table spoons

Steps to prepare:

  1. Take a pan and let it heat to medium flame and add the sesame seeds, ground nuts, a pinch of salt and fry them on a slow flame without the base getting burnt.
  2. After it cools, take a blender and add them along with the coconut milk, curd and make it into a smooth paste.
  3. Now take the same pan with 4 table spoons of oil and add the cumin seeds, onions finely chopped, ginger garlic paste and sauté them until they turn out to nice gold color.
  4. After they are well cooked, add the paste, turmeric powder, salt, some chopped coriander.
  5. Add the tomatoes for which both the sides are slightly cut and cook until it turns soft (without getting mixed with other gravy) by covering it with a lid so that the tomatoes cook evenly.
  6. Garnish it with some fried cashews and thinly sliced onions.
tomato-ka-salon

11Dum aloo gravy

The Aloo matar is very easy to prepare and is liked very well by all the age group people. The baby potatoes used for the recipe add a better flavor for this.

Ingredients:

  • Baby potatoes 6
  • Tomatoes 3 medium sized
  • Onion 3 medium sized
  • Peas ½ cup
  • Cashews ¼ cup
  • Chili powder
  • Garam masala
  • Ginger garlic paste
  • Salt to taste
  • Oil 3 table spoons
  • Cumin seeds ½ table spoon

Steps to prepare:

  1. Initially peel off the baby potatoes, peas and cook them well, keep it aside. You can even use a pressure cooker to complete this process.
  2. Take a blender and add the roughly chopped onions and tomatoes, soaked cashews in it, make it into a paste.
  3. Take a sauce pan and after it heats up, add a little cumin, ginger garlic paste and fry them for a minute.
  4. After that add the tomato onion paste, turmeric powder, chopped coriander, salt, chili powder.
  5. Now put the boiled peas and potatoes in it and cook it for about 10 minutes.
  6. Serve it with chapatis, rotis etc.
dum-aloo-gravy

12Vendhaya kuzhambu

This recipe comes under the main course and is basically a South Indian cuisine.

Ingredients:

  • Fenugreek seeds 1 ½ table spoon
  • Oil
  • Tamarind
  • Salt
  • Tomatoes 4 medium sized
  • Hinge a pinch
  • Mustard seeds 1 table spoon
  • Ginger small piece
  • Garlic 4 cloves
  • Coriander
  • Chili powder

Steps to prepare:

  1. Take a pan and slightly fry the fenugreek seeds with a pinch of salt.
  2. Blend it into a powder.
  3. Now, take a pan with oil and heat it. After the oil is ready, add the onions, ginger and garlic finely chopped, cumin seeds and fry it for a while.
  4. Later, add the tomatoes, hinge, garam masala powder, salt as required, red chili powder along with the grinded fenugreek seeds.
  5. Lastly add the tamarind pulp which is extracted by placing it in the water boiled for nearly 10 minutes and give a nice stir so that the base doesn’t turn its color.
  6. It is ready to be served hot with the white rice.
Vendhaya-kuzhambu

13Kerala tomato curry

The name itself specifies that it is a dish of Kerala. This can be made easily and can be served as even the main course or as a side dish. The mixture of peanuts, sesame seeds, coconut milk has its own way of attracting the people with nice look and delicious flavor.

Ingredients:

  • Tomatoes medium sized 5
  • Sesame seeds ¼ cup
  • Peanuts ¼
  • Coconut milk
  • Salt
  • Turmeric powder
  • Chili powder
  • Garam masala
  • Cloves 3
  • Cinnamon 2
  • Ginger garlic paste 2 table spoons
  • Oil 4 table spoons
  • Water

Steps to prepare:

  1. Have a fine roast of the peanuts, sesame seeds and keep them aside to cool down.
  2. Now take a blender and make a fine paste of roasted peanuts, sesame seeds, coconut milk.
  3. Take a pan with 3 table spoon of oil and heat it up to medium heat. Then add the onions chopped, and ginger garlic paste.
  4. After the raw smell goes off, add the remaining ingredients such as cloves, cinnamon, turmeric powder, and the previously made paste along with some water for cooking it uniformly.
  5. Lastly add the tomatoes cut, and blended finely to the cooking pan and sauté it for 10 minutes, add some salt, finely chopped coriander and fresh cream.
  6. It can be served with Rotis, naans.
Kerala-tomato-curry

14North Indian Tomato gravy

This recipe is made using the ingredients that differs from the usage of hinge, cumin seeds, ghee.

Ingredients:

  • Tomatoes 5 medium sized
  • Onions 2 medium sized
  • Ghee or butter
  • Amchur powder
  • Cumin seeds 1table spoon
  • Mustard seeds ½ table spoon
  • Kashmiri red chili powder
  • Salt
  • Pinch of hinge

Steps to prepare:

  1. Heat the butter in the pan and after it comes to a medium heat, add the chopped onions, mustard seeds, cumin seeds, turmeric powder, a pinch of hinge, curry leaves and sauté it for 2 minutes.
  2. Now add the tomatoes you can even add the tomato puree instead of it. After some time when it is cooked, put the Kashmiri red chili powder, salt as required, water and amchur powder to taste better and after the ghee starts coming out, it is ready to serve.
North-Indian-Tomato-gravy

15Mushroom Masala

After having the routine types of gravies, this dish provides a delicious and a different flavored taste from others.

Ingredients:

  • Mushrooms 150 grams
  • Tomatoes 5 medium sized
  • Onions 2 medium sized
  • Garam masala powder
  • Salt
  • Green chilies 3
  • Water
  • Turmeric powder
  • Ginger garlic paste
  • Cinnamon
  • Cloves 2
  • Ghee or butter
  • Coriander

Steps to prepare:

  1. Take the mushrooms and cut them into medium sized pieces and put them in the lukewarm water for 10 minutes.
  2. Now slightly fry the onions and blend them after getting cooled.
  3. Take a pan with ghee and add the grinded onions, green chilies, turmeric powder, ginger garlic paste, cinnamon, cloves and sauté them for a minute.
  4. Now make the tomatoes into puree and add it to the existing mixture in the pan.
  5. After they get cooked nicely, transfer the mushrooms, salt, garam masala powder, fresh chopped coriander to it and leave it for 10 minutes until uniformly cooked.
  6. Don’t overcook because the mushrooms might lose their appearance and flavor.
Mushroom-masala

16Soya chunks kurma

The texture of the soya really gets a great taste after cooking it with the spices. This is a South Indian serve and can be prepared with less ingredients less time.

Ingredients:

  • Soya chunks 1 cup
  • Tomatoes 3
  • Onion 2 medium sized
  • Salt
  • Red chili powder
  • Garam masala powder
  • Ginger garlic paste

Steps to prepare:

  1. Put the soya chunks in medium boiling water for 2 minutes and remove the excess water in it after cooling using your hand.
  2. Chop the tomatoes, onions finely and add them into the pan with the oil.
  3. After slightly cooked, add the turmeric powder, garam masala powder, salt and the soya chunks to it.
  4. When the mixture is cooked, add some chopped coriander and sliced garlic and onion.
soya-chunks-kurma

17Mixed masala tikka

You can add any type of vegetables for a combination. This tastes very good as a side dish as well as main course.

Ingredients:

  • Bell pepper ¼ cup
  • Tomatoes 3 medium sized
  • Onions 2
  • Paneer ¼ cup diced
  • Tamarind extract 1 table spoon
  • Bay leaf
  • Garam masala
  • Salt
  • Red chili powder
  • Curry leaves

Steps to prepare:

  1. Chop the vegetables and boil them using a pressure cooker or directly in a pan.
  2. Now take a pan with oil and add some cumin seeds, bay leaf, cinnamon, cloves, ginger garlic paste, tamarind extract, and blended onions and tomatoes.
  3. Fry them for 2 minutes and then put in some salt, turmeric powder, chili powder, garam masala powder, and sauté it for a while.
  4. After it softens and the oil starts coming from the edges, add the boiled vegetables and fried paneer cubes to it.
  5. Cook it for 10 more minutes and add some coriander, serve good.
mixed-tikka-masala

18Baby corn masala

Ingredients:

  • Baby corn 1 cup
  • Tomatoes ½ cup
  • Onion ½ cup
  • Salt
  • Butter or ghee
  • Salt
  • Green chilies 4
  • Garam masala powder

Steps to prepare:

  1. Take a pan with ghee and after it heats up, add in the onions, ginger garlic paste, turmeric powder, and sauté it well. Mean while cut the corn into medium sized blocks.
  2. Now make the tomatoes into a puree and keep it aside.
  3. Add it the tomato puree to it and mix it really well.
  4. When it is cooked well, add the baby corn to it.
  5. Do not overcook them because they might lose their texture.
  6. Before serving add some chopped coriander to taste best.
baby-corn-masala

19Vankai stuffed masala

Ingredients:

  • 5 Brinjals
  • Ginger garlic paste
  • Peanuts
  • Sesame seeds
  • Salt
  • Cashews slightly roasted
  • 5 table spoons of oil
  • 3 table spoons of Coconut powder
  • Water
  • Coriander

Steps to prepare:

  1. Firstly, make a fine powder of slightly roasted sesame seeds, peanuts, coconut powder and keep it aside.
  2. Take a pan with 2 table spoons of oil and slightly fry the brinjals until cooked completely and let them cool down.
  3. In the same pan, add 4 more table spoons of oil and put the onions, tomatoes finely chopped, turmeric powder, ginger garlic paste and fry them really good until gold in color, add some water.
  4. Now take the brinjals, cut them in the middle of nearly 1 inch and stuff the peanut mixture into it and add it to the gravy.
  5. Let it cook for 10 minutes.
  6. Garnish it with sliced ginger and coriander which is finely chopped, cashews.
Vankai-stuffed-masala

20Peas Masala

This is very simple to prepare and is mostly liked by children.

Ingredients:

  • Peas 1½ cup
  • Salt
  • Garam masala
  • Tomatoes 5
  • Onions 3
  • Cashews
  • Oil 4 table spoons
  • Ginger garlic paste

Steps to prepare:

  1. 1.Heat the oil in the pan, add ginger garlic paste, blended tomatoes and onion paste, turmeric and sauté it well.
  2. After it is cooked, add the boiled peas in it, put some salt, garam masala powder, chopped coriander.
Peas-Masala