Andhra-Style Tomato Curry

Chunks of tender onions and tomatoes give this dish its sumptuous flavor and body.

By
Chetna Makan
Chetna Makan is a contributing writer at Serious Eats.
Chetna Makan
Born in India and now a resident of Canterbury, England, Chetna Makan is a former contestant on The Great British Bake Off who has published five books on Indian cooking.
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Updated April 02, 2024
Overhead view of tomato curry recipe

Serious Eats / Kanika and Jatin Sharma

Why It Works

  • Removing the cooked onion and tomato chunks while simmering the remaining ingredients preserves their texture and adds body to the curry.
  • Blooming the cumin in hot oil toasts the spice, deepening and developing its flavor while drawing its many fat-soluble flavor molecules out.

You can find different flavor variations of tomato curry from each corner of India and many points in between. This easy version takes very little time to cook and is a great way to use fresh tomatoes when they’re in season. My recipe takes inspiration from the Andhra tomato curry. This style features chunks of onion and tomato cooked just until tender in a generous amount of oil, flavoring the curry and giving it body and texture, while cumin and mustard seeds provide crunch as well as flavor. From this starting point there are many variations in the Andhra tomato curry in itself. Every household has their own way of making it. There is no one “right way” to make this tomato curry. Different versions might use asafoetida or curry leaves, ginger or garlic. Some don’t use onions at all and some might also add potatoes to it, but all of these are just different ways of making this tomato-based curry.

Overhead view of curry

Serious Eats / Kanika and Jatin Sharma

At its heart, this curry features a flavorful tomato-based sauce that's cooked down until thick enough to act as a gravy for the chunky vegetables. You'll notice I use both fresh and canned tomatoes in the recipe. The fresh tomatoes are necessary for the larger chunks of tomato that are coated in the gravy along with the onion. I use pureed canned tomatoes for the gravy, as canned guarantees a good tomato flavor at any time of year—they're always harvested and canned at the peak of ripeness, meaning they're often your best option when out of tomato season. But if you happen to be making this curry when tomato are in season, then you can definitely use an equal amount of fresh pureed tomatoes for this step as well; you’ll need about five of them if you do.

Overhead view of onions and tomatoes being added to pan

Serious Eats / Kanika and Jatin Sharma

Try this curry as-is or add other vegetables to it as well; cooked cauliflower florets or boiled potatoes would be dreamy with this. Serve this tomato curry with flaky lachha parathas or any other flatbread, or with rice in just about any form. Plain steamed rice works fine but tomato curry also makes a great combination with onion pulao or Indian fried rice.

Recipe Details

Andhra-Style Tomato Curry Recipe

Prep 10 mins
Cook 15 mins
Total 25 mins
Serves 4
Cook Mode (Keep screen awake)

Ingredients

  • 7 tablespoons (100ml) neutral oil such as vegetable or sunflower oil

  • 1 medium yellow or red onion (8 ounces; 227g), cut into 1-inch chunks

  • 2 plum tomatoes (8 ounces; 227g total), cut into 1-inch chunks

  • Kosher salt

  • 1 teaspoon cumin seeds

  • 1 teaspoon black mustard seeds

  • 1 tablespoon chana dal (split desi chickpeas)

  • 1 tablespoon moong dal (split mung/moong beans)

  • One 14-ounce (397g) can whole peeled tomatoes, pureed in a food processor

  • 1 teaspoon garam masala

  • 1 teaspoon ground cumin

  • 1/2 teaspoon granulated sugar

  • 1/2 teaspoon ground turmeric

  • Cooked basmati rice and/or flaky flatbreads such as paratha, for serving

Directions

  1. In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering.  Add onion and plum tomato chunks, season with salt, and cook just until starting to soften, about 5 minutes. Using a slotted spoon, transfer the vegetables to a plate, leaving the oil behind in the pan. 

    Four image collage of overhead view of adding and cooking tomato and onions

    Serious Eats / Kanika and Jatin Sharma

  2. Add the cumin and mustard seeds and cook until they begin to fry and sizzle in the oil. Add 7 tablespoons (100ml) water along with the chana dal, moong dal, then bring to a simmer and cook for 5 minutes. 

    Two image collage of adding dal and water to cumin in pan

    Serious Eats / Kanika and Jatin Sharma

  3. Add pureed tomatoes, return to a simmer, then reduce heat to low, and cook gently for 15 minutes to develop the flavor of the curry. 

    Two image collage of adding tomato puree and it slightly thickened in pan

    Serious Eats / Kanika and Jatin Sharma

  4. Stir in garam masala, cumin, sugar, and turmeric. Return the onion and tomato chunks to the pan and cook until sauce is thickened and coats vegetables, about 2 minutes. Season with salt and serve with rice and/or flaky flatbreads. 

    Four image collage of adding tomato and onions and spices into pot

    Serious Eats / Kanika and Jatin Sharma

Special Equipment

Large skillet or sauté pan or wok

Make-Ahead and Storage

Tomato curry is best made shortly before serving, but can be refrigerated in an airtight container for up to 4 days. Reheat gently before serving.

Nutrition Facts (per serving)
456Calories
26gFat
50gCarbs
9gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories456
% Daily Value*
Total Fat 26g33%
Saturated Fat 2g10%
Cholesterol 0mg0%
Sodium 542mg24%
Total Carbohydrate 50g18%
Dietary Fiber 6g20%
Total Sugars 8g
Protein 9g
Vitamin C 23mg117%
Calcium 124mg10%
Iron 4mg21%
Potassium 549mg12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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