Tomato korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 1 votes

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INGREDIENTS:

  1. Cut Ripe Tomato - 3
  2. Finely chopped Onion - 1
  3. Coriander leaves - 1/4 cup
  4. Mint leaves - 5
  5. Finely chopped Green chili - 2
  6. Sambar powder - 2 teaspoon (tsp.)
  7. Garam masala powder - 1/4 teaspoon (tsp.)
  8. Turmeric powder - 1/4 teaspoon (tsp.)
  9. Ground cashews paste - from 8 cashews.
  10. Cinnamon stick - 1 inch
  11. Clove - 2
  12. Cardamom - 1
  13. Oil - 3 tablespoon (tbsp.)
  14. Salt - to taste

PREPARATION:

  1. Heat 2 tablespoon of oil in a pan, add  onion and cook until it turn golden brown.
  2. Add 1/2 tomatoes sauté and cook for 2-3 min. Add coriander leaves, mint leaves and cook for 2-3 min.
  3. Grind the sauté ingredients into a thick paste.
  4. In the same pan heat a tablespoon of oil. Now add cinnamon stick, cloves and cardamom and cook for 1 min.
  5. Now add the rest of the onions and cook until they turn golden brown.
  6. Now add the rest of the tomatoes and cook until oil separates. Add green chili and cook for 2-3 min.
  7. Now add sambar powder, turmeric powder, garam masala powder and cook until oil separates.
  8. Now add the ground onion and tomato paste and bring to boil. Simmer and cook until oil starts to separate.
  9. Now add the ground cashew paste and bring to boil. Remove and serve.

NOTES:

  1. Good to go with idli, dosai and chapati.



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