Tamatar Ke Pakode Ki Curry is a delicious and comforting Indian curry made with crispy besan-coated tomato pakodas simmered in a rich, spiced tomato gravy. The tomato slices are coated in a flavorful gram flour batter, fried until crisp, and then added to a creamy, aromatic gravy.
The combination of tangy tomatoes, roasted spices, kasoori methi, and soft pakodas makes this curry incredibly flavorful. It is also a great way to turn simple everyday ingredients into something special for lunch or dinner.
Serve this Tamatar Ke Pakode Ki Curry with roti, paratha, or steamed rice for a satisfying homemade meal.
- Crispy tomato pakodas cooked in a flavorful gravy
- Made with simple everyday ingredients
- Full of tangy, spicy, and aromatic flavors
- Leftover pakoda batter can be used to thicken the gravy
- A comforting vegetarian curry for lunch or dinner
- Delicious with roti, paratha, or rice
- A great option when you want something different from regular sabzi
For Tomato Pakoda
- 3 tomatoes
- 1 cup gram flour (besan)
- 2 tbsp curd
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp red chili powder
- ⅛ tsp black pepper powder
- ¼ tsp carom seeds (ajwain)
- ⅛ tsp fennel seeds (saunf)
- ¼ tsp cumin powder
- 1 green chili, finely chopped
- 1 tsp kasoori methi
- Salt to taste
- 1 tbsp mustard oil
- 3–4 tbsp water, as needed
- Oil, for deep frying
For the Tomato Gravy
- 2 tomatoes, roughly chopped
- 2 green chilies
- ½-inch piece ginger
- 4 tbsp curd
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- ½ tsp red chili powder
- ¼ tsp cumin powder
- 1 tsp kasoori methi
- ¼ cup leftover pakoda batter
- 3 tbsp oil
- 1 bay leaf
- 2 dried red chilies
- 2 cloves
- 1 black cardamom
- 1 small piece cinnamon
- ⅛ tsp hing (asafoetida)
- ¼ tsp garam masala
- Salt to taste
- 1 tbsp finely chopped coriander leaves
- Water, as needed
Step 1: Prepare the Tomato Pakoda Batter
- In a mixing bowl, add 1 cup besan and 2 tablespoons curd.
- Now add turmeric powder – 1/4 tsp, coriander powder – 1/2 tsp, red chili powder – 1/4 tsp, a pinch of black pepper powder, ajwain – 1/4 tsp, fennel seeds – 1/8 tsp, cumin powder – 1/4 tsp, finely chopped green chili – 1 , kasoori methi – 1 tsp, and salt to taste.
- Next add 1 tablespoon mustard oil and mix everything well.
- Gradually add 3–4 tablespoons of water and prepare a thick, smooth batter. The batter should be thick enough to coat the tomato slices properly.
- Set the batter aside while you prepare the tomatoes.
Step 2: Coat and Fry the Tomato Pakodas
- Now cut the 3 tomatoes into slices.
- Heat oil in a kadai over medium heat for deep frying.
- Them take one tomato slice at a time and coat it evenly with the prepared besan batter.
- Carefully place the coated tomato slice into the hot oil.
- Fry the pakodas over medium heat, turning them occasionally, until they are evenly cooked and golden brown from both sides.
- Remove the fried tomato pakodas and place them on a plate lined with paper towels.
- Repeat with the remaining tomato slices.
- Do not discard the leftover pakoda batter. We will use about ¼ cup of it to thicken and flavor the gravy.
Step 3: Prepare the Tomato Gravy
- Now we have to prepare tomato paste, add 2 roughly chopped tomatoes, 2 green chilies, and ½-inch ginger to a blender jar.
- Blend until smooth and keep the tomato paste aside.
Step 4: Prepare the Curd Mixture
- In a small bowl, add 4 tablespoons of curd.
- Next add: ¼ tsp turmeric powder, 1 tsp coriander powder, 1 tsp Kashmiri red chili powder, ½ tsp red chili powder, ¼ tsp cumin powder, 1 tsp kasoori methi.
- Whisk everything together until the curd mixture becomes smooth and creamy. Keep the mixture aside.
Step 5: Cook the Gravy
- Firstly, heat 3 tablespoons of oil in a kadai over medium heat.
- Then add 1 bay leaf, 2 dried red chilies, 2 cloves, 1 black cardamom, 1 small piece of cinnamon, ⅛ tsp hing.
- Sauté for a few seconds until the whole spices become aromatic.
- Add the prepared tomato paste. Reduce the heat to low, cover the kadai, and cook for about 5 minutes. Stir occasionally to prevent the mixture from sticking or burning.
- Once the tomato mixture is well cooked, add the ¼ cup leftover pakoda batter and the prepared curd-spice mixture.
- Mix everything thoroughly. Cook on low to medium heat for about 5–7 minutes, stirring continuously or frequently. This helps cook the besan properly and prevents the curd from splitting.
- Add water gradually according to your preferred gravy consistency.
- Add salt and ¼ tsp garam masala. Mix well.
- Cover and simmer for another 15–20 minutes, allowing the spices and flavors to blend into the gravy.
Step 6: Add the Tomato Pakodas
- Once the gravy is cooked and reaches your preferred consistency, add the fried tomato pakodas one by one.
- Gently coat the pakodas with the gravy.
- The pakodas will soften as they absorb the flavorful tomato gravy.
Tip: Add the pakodas just before serving so they retain some texture while soaking up the gravy.
Step 7: Garnish and Serve
- Now turn off the heat and garnish the curry with freshly chopped coriander leaves.
- You can also add a little red chili tadka on top for extra flavor and color.
- Our delicious Tamatar Ke Pakode Ki Curry is ready to serve. Serve hot with roti, paratha, or steamed rice.
Tamatar Ke Pakode Ki Curry tastes best when served hot with: Roti, Paratha, Jeera rice, Steamed rice, Pulao. For a complete meal, serve it with a simple salad, papad, or a bowl of plain curd.
- Use firm, ripe tomatoes so the slices hold their shape while frying.
- Keep the pakoda batter thick enough to coat the tomato slices properly.
- Fry the pakodas over medium heat so the besan cooks evenly without burning.
- Do not throw away the leftover batter—it adds thickness and flavor to the gravy.
- Cook the gravy well after adding the besan batter so there is no raw besan taste.
- Whisk the curd until smooth before adding it to the gravy.
- Keep the flame low while cooking the curd mixture to reduce the chance of curdling.
- Add the fried pakodas near the end so they don’t become overly soft.
- Adjust the amount of water according to how thick or thin you prefer your curry.
Tamatar Ke Pakode Ki Curry
Crispy tomato pakodas made with aspiced besan batter and simmered in a flavorful tomato and curd-based gravy.This comforting vegetarian curry is perfect with roti, paratha, or rice.
Ingredients
For Tomato Pakoda
- 3 nos Tomatoes
- 1 cup Gram flour (besan)
- 2 tbsp Curd
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/4 tsp Red chili powder
- 1/8 tsp Blackpepper powder
- 1/4 tsp Carom seeds (ajwain)
- 1/8 tsp Fennel seeds (saunf)
- 1/4 tsp Cumin powder
- 1 no Green chili, finely chopped
- 1 tsp Kasoori methi
- Salt to taste
- 1 tbsp Mustard oil
- 1/4 cup Water
- OIl for deep frying
For the Tomato Gravy
- 2 nos Tomatoes, roughly chopped
- 2 nos Green chilies
- 1/2 inch Ginger
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Red chili powder
- 1/4 tsp Cumin powder
- 1 tsp Kasoori methi
- 1/4 cup Leftover pakoda batter
- 3 tbsp Oil
- 1 no Bay leaf
- 2 nos Dried red chilies
- 2 no Cloves
- 1 no Black cardamom
- 1 small piece Cinnamon
- 1/8 tsp Hing (asafoetida)
- 1/4 tsp Garam masala powder
- Salt to taste
- 1 tbsp Finely chopped coriander leaves
- water as needed
Instructions
Prepare the batter
- Firstly, take a mixing bowl, add 1 cup of besan, 2 tbsp curd, tuermeric powder - 1/4 tsp, ½ tsp coriander powder, ¼ tsp red chili powder, ⅛ tsp black pepper powder, ¼ tsp carom seeds (ajwain), ⅛ tsp fennel seeds (saunf), ¼ tsp cumin powder, 1 green chili, 1 tsp kasoori methi, salt to taste, 1 tbsp mustard oil, and pour water to make a thick batter.
Fry the pakodas
- Slice the tomatoes, coat them in the batter, and deep-fry over medium heat until golden and crisp. Keep it aside.
Prepare tomato paste
- In a mixer jar add chopped tomatoes - 3, green chilies - 2, and ginger - 1/2 inch piece. Blend until smooth paste. Keep it aside.
Prepare curd mixture
- Take 4 tbsp curd in to a small bowl, add turmeric powder - 1/4 tsp, coriander powder - 1 tsp, Kashmiri red chili powder - 1 tsp, Red chili (degi lal mirch) powder - 1/2 tsp, cumin powder - 1/4 tsp, and kasoori methi - 1 tsp. Now mix it well and keep it aside.
Cook the gravy
- Heat 3 tbsp oil in a kadai, add whole spices, 1 bay leaf, 2 dried red chili, 2 cloves, small piece of cinnamon, 1 nlack cardmom pods. Add 1/8 tsp hing powder.
- Then Add tomato paste and cook well. Add leftover pakoda batter and the curd-spice mixture. Cook thoroughly. Add little water and saute it well.
Adjust consistency
- Add hot water - 1.5 cup or as needed, then add salt as per taste, 1/4 tsp garam masala powder. Stir it well. Cover and simmer until the gravy is well cooked. Simmer it for 15 -20 minutes.
Add pakodas
- After 20 minutes, remove lid, add chopped coriander leaves. Our curry is ready, turn off the flame. And gently add the fried tomato pakodas to the gravy. That's it out tomato pakoda curry is ready to serve!
Serve
- Garnish with coriander and serve hotwith roti, paratha, or rice.
Video
Notes
For the best texture, add the fried tomato pakodas to the gravy shortly before serving. Adjust the amount of water according to your preferred gravy consistency. The curry can be served with roti, paratha, or rice.
Tip text
- Use firm, ripe tomatoes so the slices hold their shape while frying.
- Keep the besan batter thick enough to coat the tomato slices evenly.
- Fry the tomato pakodas over medium heat so the besan cooks properly without burning.
- Do not discard the leftover pakoda batter—it helps thicken the gravy and adds extra flavor.
- Whisk the curd until smooth before adding it to the gravy.
- Cook the gravy well after adding the besan batter to avoid a raw besan taste.
- Add the fried pakodas to the gravy shortly before serving so they don't become overly soft.
Can I make tomato pakodas without deep frying?
Yes. You can try shallow-frying or air-frying the coated tomato slices, although deep frying gives the pakodas their traditional crisp texture.
Why is my pakoda batter not sticking to the tomatoes?
The batter may be too thin. Add a little more besan to make a thick batter that coats the tomato slices evenly.
Can I prepare the tomato pakodas ahead of time?
Yes. You can fry the pakodas a little ahead of serving. However, for the best texture, add them to the gravy shortly before serving.
Can I use leftover pakoda batter in the gravy?
Yes. In this recipe, leftover batter is intentionally used in the gravy. It helps thicken the curry and adds the flavor of the pakoda spices.
How do I prevent the curd from splitting in the gravy?
Whisk the curd well before adding it, keep the heat low, and cook the curd-spice mixture gradually while stirring continuously.
What can I serve with Tamatar Ke Pakode Ki Curry?
This curry pairs well with roti, paratha, steamed rice, jeera rice, or pulao.
Something new, definately I will try this recipe