Tomato onion kurma

Tomato onion kurma

A side dish for Indian rotis is kurma. There are different varieties of kurma one can prepare – all based on type of vegetables that we use. Tomato and onion kurma is tasty and gives good aroma. Tomato is key ingredient for this recipe. Lycopene content in tomato makes it valuable for our consumption. Apart from tomato there are other ingredients like onion, garlic, cinnamon, cloves – all help in digestion and control cholesterol.

Balancing spice ingredients is key in preparation of kurma.  If one ingredient is less or more, it gives a different taste. Try tomato onion kurma for lunch, dinner or for breakfast using below mentioned recipe.


  1. Tomato – 6 – 7
  2. Poppy seeds – 1 Tbsp
  3. Cashew – 3 Tbsp
  4. Green chili- 3 -4
  5. Grated coconut – 1/3 cup
  6. Cilantro – 2 Tbsp
  7. Cumin – ½ tsp
  8. Cinnamon – 2 inch
  9. Bay leaves – 2
  10. Cloves – 2-3
  11. Onion –  2 medium size – thin sliced
  12. Garlic – crushed 3-4 cloves
  13. Ginger – paste or grated -1/2 tsp
  14. Coconut milk – 2 to 3 cups
  15. Oil – for seasoning & frying
  16. Turmeric powder – 1tsp
  17. Chili powder – 1 tsp
  18. Salt – as per taste


  1. Soak poppy seeds and cashew for half an hour
  2. Grind soaked cashes, poppy seeds with green chilis, grated coconut and cilantro to a fine paste
  3. In a frying pan heat oil on medium heat, add grated ginger and crushed garlic, saute well.
  4. Add cut onion and continue frying to light brown
  5. Add cut tomatoes, mix and continue frying till tomato becomes soft and mushy
  6. Add turmeric and chili powder, bay leaves (optional).  Mix well.
  7. Add grinded paste, salt and 2-3 cups thin coconut milk  – if needed adjust consistency as per your taste and boil the mix
  8. Remove from heat, sprinkle chopped cilantro and serve hot tomato kurma with chapathi, poori, bread, roti or naan.

Note: This recipe requires cashew nuts and not recommended for those who suffer from nut allergy

Author: Sumana Rao | Posted on: June 13, 2019

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