Tomato Kadhi
Tomato Kadhi is a vibrant and tangy Indian curry that blends the richness of ripe tomatoes with the creamy tang of yogurt, creating a comforting dish perfect for any season. This easy-to-make recipe stands out with its unique combination of besan (gram flour) and aromatic spices like cumin, mustard seeds, and curry leaves, giving it a distinctly spiced and earthy flavor. A hint of ginger, green chili, and garam masala adds a delicious depth, while the tempering of asafoetida elevates its traditional aroma. Perfectly balanced with a luscious texture, this tomato-based kadhi pairs beautifully with steamed rice or soft Indian breads, making it an ideal choice for weekday meals or special occasions. Simple yet flavorful, this recipe brings the essence of homestyle Indian cooking to your table.
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Recipe Information
Ingredients
- 4 medium Ripe tomatoes
- 1 cup Yogurt (plain, unsweetened)
- 2 tablespoons Besan (gram flour)
- 2.5 cups Water
- 1 teaspoon Ginger paste
- 1 small Green chili
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 8 leaves Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Cilantro (coriander leaves, chopped)
Instructions
Chop the tomatoes roughly and blend them into a smooth puree using a blender. Set aside.
In a mixing bowl, whisk together the yogurt, besan (gram flour), 2 cups of water, turmeric powder, and salt until smooth and lump-free. Set this mixture aside.
In a large pot or kadhai, heat the oil over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle for a few seconds.
Add the asafoetida (hing), curry leaves, and finely chopped green chili to the pot. Sauté for a minute.
Stir in the ginger paste and cook for another 30 seconds until fragrant.
Pour the tomato puree into the pot and cook for 5-7 minutes, stirring occasionally, until the raw smell of the tomatoes is gone.
Lower the heat and gradually add the yogurt-besan mixture to the pot, stirring constantly to avoid curdling.
Add the remaining 0.5 cup of water to adjust the consistency of the kadhi, if needed. Bring the mixture to a gentle boil while stirring frequently.
Reduce the heat to low and simmer the kadhi for 10-12 minutes, stirring occasionally. Add red chili powder and garam masala during the last few minutes of cooking.
Taste the kadhi and adjust the salt or spices, if required.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or your choice of Indian bread.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 26.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
