Know the details about the Tomato Kurma Without Coconut Easy Hotel Style Cooking Home, Tomato Kurma Without Coconut Instant Cooking Recipe

Tomato Kurma Without Coconut: A Quick and Flavorful Side Dish

Tomato Kurma is a versatile and flavorful dish that serves as an excellent side for a variety of Indian breads like idly, dosa, and roti. Traditionally, kurma recipes often include coconut to add richness and texture. However, this version of Tomato Kurma skips the coconut, making it a lighter and quicker option without compromising on taste. This dish is perfect for those looking for a simple yet delicious meal accompaniment.

Tomato Kurma Without Coconut Easy Hotel Style Cooking Home

Items Required List

For this Tomato Kurma, you will need:

• Tomatoes: 4 large, finely chopped
• Onion: 1 large, finely chopped
• Green chilies: 2, slit
• Ginger-garlic paste: 1 tablespoon
• Besan (Chickpea flour): 2 tablespoons
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: 1/2 teaspoon
• Cumin seeds: 1 teaspoon
• Oil: 2 tablespoons
• Salt: To taste
• Water: As required
• Cilantro (Coriander leaves): For garnish

Nutritional Information

This Tomato Kurma is relatively low in calories but high in flavor. Tomatoes are a great source of vitamins C and K, potassium, and folate. The use of besan adds a modest amount of protein to the dish, making it a healthier choice for those monitoring their calorie intake.

Cooking Time & Preparation Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Cooking Procedure Overview

The essence of making Tomato Kurma lies in creating a flavorful base with onions, tomatoes, and spices, thickened slightly with besan to achieve a rich texture without the use of coconut.

Detailed, Step-by-Step Cooking Procedure

1. Prepare the Base: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and green chilies, sautéing until the onions turn golden brown.
2. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
3. Cook Tomatoes: Add the chopped tomatoes along with salt, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are mushy and oil starts separating from the sides.
4. Thicken the Kurma: Dissolve besan in half a cup of water, ensuring there are no lumps. Add this mixture to the pan along with enough water to achieve your desired consistency. Bring it to a boil and then simmer for 5-7 minutes.
5. Final Touches: Sprinkle garam masala and mix well. Cook for another 2 minutes. Garnish with chopped cilantro.
6. Serve: Your Tomato Kurma is ready to be served with your favorite Indian bread or rice.

Tips

• Ensure the besan mixture is lump-free to avoid clumps in the kurma.
• Adjust the amount of green chilies based on your spice preference.
• For a richer flavor, a pinch of kasuri methi (dried fenugreek leaves) can be added at the end.

Things to Know

• This Tomato Kurma is a no-coconut recipe, making it a lighter alternative to traditional kurma dishes.
• The addition of besan not only thickens the gravy but also adds a subtle nutty flavor.

FAQ

Q: Can I use canned tomatoes for this recipe? A: Yes, canned tomatoes can be used if fresh tomatoes are not available. Adjust the cooking time accordingly.

Q: How can I store leftover Tomato Kurma? A: Leftover Tomato Kurma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat well before serving.

Q: Is this recipe vegan and gluten-free? A: Yes, this Tomato Kurma recipe is both vegan and gluten-free, making it suitable for a wide range of dietary preferences.

Tomato Kurma without coconut is a splendid example of how simple ingredients can be turned into a dish full of depth and flavor. Whether you’re pairing it with breakfast favorites like idly and dosa or using it as a side for dinner, this kurma is sure to delight your taste buds.

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