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.