Like a desi Indian, you must be running errands to the grocery store to cherry-pick the fruits and veggies you need for your menu. However, tomatoes are an exception to this ritual. You put a dozen of them in your basket without any second thoughts, but the final bill scares the hell of you. Tomatoes are around Rs.100 or more a kilogram! The sudden tomato price hike has made a hole in everyone’s pocket. And, you suddenly find yourself racing to think of recipes that are devoid of tomatoes. There is no denying that tomatoes are a staple in every Indian kitchen, and their absence can actually feel like a void. The taste and aroma they bring to the recipes are truly irreplaceable. But, don’t worry as we have found 5 Indian curry recipes which don’t require tomatoes at all! From making soft paneer recipes to the patent South Indian sambhar, you can explore them all.
Try out these 5 Indian curries without tomatoes
Fortunately, an assortment of no-tomato recipes is a dime a dozen. If you are hunting for Indian curry recipes that don’t need tomatoes at all, then we have got you covered. Try out these 5 no-tomato Indian curry recipes to explore your taste buds further!
1. Palak Paneer
We have always been asked to eat all the greens. This lush green color of your palak paneer is something that can go everyone drooling.
For the recipe you’ll need:
• 2 large bunches of spinach
• 2 green chillies
• 4 fat cloves of garlic, finely chopped
• 1 tbsp cream
• 1 tbsp cumin seeds
• Salt as per taste
• 2 tsp of oil
• A bi bowl of chilled water
• 250 gms of paneer in cubes
How to make?
1. Start by dipping the spinach leaves into a pan of boiling salt water, let it cook for 3 minutes uncovered. You’ll notice the green color of the spinach deepening.
2. Switch off the stove, and let the pan sit for 2 minutes.
3. Strain the spinach using a big sieve, and place the spinach in chilled water to turn off the cooking process.
4.Put a slit in the green chillies, and put both the chillies and spinach in a blender. Turn on the blender to make a puree out of it.
5. Take a kadhai, and heat oil in it. Put cumin seeds, and when they start crackling, add chopped garlic.
6. The moment garlic turns brown, add the spinach curry mix in it.
7. When the gravy starts boiling, add the paneer cubes and let it simmer for 3-4 minutes. Stir softly so that the paneer doesn’t break.
8. Just before switching off the heat, add the lemon juice and cream, and stir again.
Also read: Note these healthy millet recipes from a dietitian’s kitchen
2. Okra mixed wih ginger, coriander, sesame seeds, and olive oil
This unique blend of crunchy okra with indo-western spice mix is a must try. For the ones who are skceptical about using olive oil in Indian cooking, you have to think again.
What do you need?
• 250 grams of okra
• 1 inch stick of ginger
• A small bunch of coriander leaves
• 1 green chilli
• Salt as per taste
• 2 tbsp of roasted peanuts
• 2 tbsp of sesame seeds
• 2 tbsp of coriander
• ½ tsp of turmeric powder
• ½ tbsp of extra virgin olive oil
How to make?
1. Start by slicing the okra vertically into 4 stripes.
2. Peel and chop the ginger.
3. Toast the sesame seeds in a pan on a medium-high flame till they turn golden, and leave behind a nutty aroma.
4. Toast the peanuts until they turn golden-brown. Rub off their skins once they cool.
5. Dry roast the turmeric and coriander powder for on medium high flame for half a minute. Then, chop coriander leaves.
6. In a grinder, mix ginger, green chilli, coriander leaves, sesame seeds, peanuts to grind them together.
7. Then add roasted coriander and turmeric powder, salt, and extra virgin olive oil into the grinder, and mix it all well.
8. Heat 2 tsp of olive oil in a non-stick pan. Slide the okra strips.
9. Cover it on medium heat for 5 minutes keeping it covered and tossing them every minute.
10. Uncover and keep cooking for 3 more minutes on a high flame, tossing the side by side. Since the okra is cut, it will be cooked very soon.
11. Mix the masala paste and okra together, and continue to cook for 2 more minutes, and you are done.
3. Paneer Butter Masala
This delicious rich curry recipe is a favorite of all paneer lovers, and can be happily served anytime!
Also read: Basant Panchami 2023 recipes: How to make turmeric the star of your meals
What do you need?
• 200 grams of panner
• 1/3 cups of paneer
• 2/3rd cup of milk
• ½ cup of cashew nuts
• ¼ tsp of garam masala
• ½ tsp of coriander leaves
• ½ tsp of cumin powder
• A pinch of turmeric powder
• Red chilli powder as per taste
• Salt as per taste
• 3 medium onions
• ½ inch piece of ginger
• 4 cloves of garlic
• 1 tbsp of butter
• 1 tbsp of kasoori methi
How to make?
1. Put finely chopped ginger and garlic in a pan heated in butter. Stir it, and add cashews and onion to it by sautéing them on a medium-high heat.
2. Cook until the entire mix is brown, and turn off the heat.
3. When pan comes to a cool, transfer the fried cashew and onion mix to the grinder.
4. Grind the mix to a paste, and put it back in the pan.
5. Switch on the stove on low heat, and start stirring the paste all together.
6. Now add all the dry spices.
7. After cooking it all together for 5 minutes, put milk to the mixture. Let it boil and then reduce the heat and let it simmer for 3-4 minutes, and add the cream.
8. Add garam masala, and add half a tbsp of crushed kasoori methi to the pan.
9. Slice the paneer in cubes.
10. Turn the paneer in the curry so that it gets mixed all over. Let it simmer for one more minute, and turn off the heat.
11. Garnish it with crushed kasoori methi before you serve.
4. Dahi Aloo
It’s an easy-to-make recipe that is made using potatoes simmered in curd sauce. A special Navratri recipe, it is made using rock salt, without the use of onion and garlic.
What do you need?
• 4 boiled potatoes in small dices
• 2 cups of curd
• 1 tsp of Buckwheat Flour
• ½ tsp of ginger
• 2 dry Mathiana Red Chilli
• Rock salt as per taste
• 1 tbsp chopped coriander for garnishing
How to make?
1. Soak the green chilli in water, and grind it with water to make fine paste.
2. In a bowl, mix Kuttu Ka atta and 1 tsp red chilli paste with curd.
3. Using a strainer, strain the mixture.
4. In a pan, heat ghee, and add chopped ginger and potatoes, and fry for a minute.
5. Now, add the atta mixture and curd, and let it boil.
6. Add rock salt, and then switch off the stove.
7. Garnish using chopped coriander leaves.
5. Sambar
Relish every bit of this quintessential South Indian curry. Couple it up with white rice for that added flavor.
What do you need?
• 1 cup or arhar or toover daal
• 1 tbsp salt
• 1 tbsp of sugar
• Sambar Masala- 3 tbsp
• Thick tamarind pupl- 3 tbsp
• Mustard seeds- 2 tsp
• Curry leaves-7-8
• Whole red dry pepper- 2-3
• A cup of finely cut mixed vegetables
• A large onion, cut into quarters
• 2 tbsp oil
• Some chopped coriander leaves to garnish
How to make?
1. Cook daal using salt till it turns soft with no remaining grains.
2. Now add sambar masala, sugar, and vegetables, and cook till the vegetables turn soft. Then add tamarind. Heat oil in a small pan, and put mustard seeds in it.
3. When they start spluttering, add the red bell peppers, and the curry leaves. Toss around 2-3 times, and add the daal mixture.
4. Bring the mixture to a boil, and simmer for 5 minutes. Serve hot after garnishing it with coriander leaves.
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