Recipe: Approximately Indian Tomato Curry
Everyone needs a couple pantry meals, and this is one of mine. The hard part is finding 'onion seed' kalonji, mustard seed, and fenugreek seed so you can buy it and have it ready in the cupboard.
Hard boil six eggs. Peel, halve, and set aside.
Into a large mixing bowl mix:
One 28-ounce can of diced tomatoes
2 tsp chopped fresh ginger root.
2 tsp crushed garlic
1 tsp ground coriander
1 tsp ground cumin
Set aside.
Put the following spices into a small bowl together, so you can stir-fry them together:
1 tsp "onion seed" aka kalonji or seeds of Nigella Sativa
1 tsp mustard seed
1 tsp fenugreek seed
couple dashes of dried red chili pepper
Heat 1/4 cup of oil in the pan. Or only 1 tablespoon, if you are determined to prepare food that is low-fat. Add the seed mixture, and stir fry about one minute.
Add the tomato mixture to the oil-and-seeds. Stir-fry about three minutes, then lower the heat and simmer with the lid ajar, for about seven minutes.
Remove from heat. Garnish with eggs.
For fancy and extra tasty, sprinkle lemon juice into tomatos at the end, and serve with chopped cilantro.
I usually serve this with Pulao Rice.
Into a large mixing bowl mix:
One 28-ounce can of diced tomatoes
2 tsp chopped fresh ginger root.
2 tsp crushed garlic
1 tsp ground coriander
1 tsp ground cumin
Set aside.
Put the following spices into a small bowl together, so you can stir-fry them together:
1 tsp "onion seed" aka kalonji or seeds of Nigella Sativa
1 tsp mustard seed
1 tsp fenugreek seed
couple dashes of dried red chili pepper
Add the tomato mixture to the oil-and-seeds. Stir-fry about three minutes, then lower the heat and simmer with the lid ajar, for about seven minutes.
Remove from heat. Garnish with eggs.
For fancy and extra tasty, sprinkle lemon juice into tomatos at the end, and serve with chopped cilantro.
I usually serve this with Pulao Rice.
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