Ingredients
- 4 medium tomatoes, roughly chopped
- 1 bunch spring onions — green tops chopped, white bulbs finely chopped (used in place of regular onion)
- 2–3 green chillies, slit or chopped
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cumin powder (optional)
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil
Tempering
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 8–10 curry leaves
Instructions
Temper
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter. Add cumin seeds and curry leaves — they'll crackle quickly.
Cook
- Add the white spring onion bulbs and green chillies. Sauté 2–3 minutes until softened.
- Add ginger-garlic paste and cook 1 minute until the raw smell is gone.
- Add turmeric, coriander powder, and cumin powder. Stir for 30 seconds.
- Add tomatoes and salt. Cook over medium heat, stirring occasionally, until tomatoes break down and oil separates — about 8–10 minutes.
- Stir in garam masala and the green spring onion tops. Cook 1 more minute.
Finish
- Taste and adjust salt and chilli.
- Serve hot with roti or as a side dish.
Variations
- Milder — use fewer green chillies and omit them from the tempering.
- Richer — add a small knob of butter at the end.
Added Aug 27, 2026 · Updated Aug 27, 2026