Tomato Kadhi

Tomato Kadhi is a vibrant and tangy Indian curry that blends the richness of ripe tomatoes with the creamy tang of yogurt, creating a comforting dish perfect for any season. This easy-to-make recipe stands out with its unique combination of besan (gram flour) and aromatic spices like cumin, mustard seeds, and curry leaves, giving it a distinctly spiced and earthy flavor. A hint of ginger, green chili, and garam masala adds a delicious depth, while the tempering of asafoetida elevates its traditional aroma. Perfectly balanced with a luscious texture, this tomato-based kadhi pairs beautifully with steamed rice or soft Indian breads, making it an ideal choice for weekday meals or special occasions. Simple yet flavorful, this recipe brings the essence of homestyle Indian cooking to your table.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Ripe tomatoes
• 1 cup Yogurt (plain, unsweetened)
• 2 tablespoons Besan (gram flour)
• 2.5 cups Water
• 1 teaspoon Ginger paste
• 1 small Green chili
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.25 teaspoon Fenugreek seeds
• 0.25 teaspoon Asafoetida (hing)
• 8 leaves Curry leaves
• 1 teaspoon Salt
• 2 tablespoons Cooking oil
• 2 tablespoons Cilantro (coriander leaves, chopped)

Directions

Step 1

Chop the tomatoes roughly and blend them into a smooth puree using a blender. Set aside.

Step 2

In a mixing bowl, whisk together the yogurt, besan (gram flour), 2 cups of water, turmeric powder, and salt until smooth and lump-free. Set this mixture aside.

Step 3

In a large pot or kadhai, heat the oil over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle for a few seconds.

Step 4

Add the asafoetida (hing), curry leaves, and finely chopped green chili to the pot. Sauté for a minute.

Step 5

Stir in the ginger paste and cook for another 30 seconds until fragrant.

Step 6

Pour the tomato puree into the pot and cook for 5-7 minutes, stirring occasionally, until the raw smell of the tomatoes is gone.

Step 7

Lower the heat and gradually add the yogurt-besan mixture to the pot, stirring constantly to avoid curdling.

Step 8

Add the remaining 0.5 cup of water to adjust the consistency of the kadhi, if needed. Bring the mixture to a gentle boil while stirring frequently.

Step 9

Reduce the heat to low and simmer the kadhi for 10-12 minutes, stirring occasionally. Add red chili powder and garam masala during the last few minutes of cooking.

Step 10

Taste the kadhi and adjust the salt or spices, if required.

Step 11

Turn off the heat and garnish with freshly chopped cilantro.

Step 12

Serve hot with steamed rice or your choice of Indian bread.

Nutrition Facts

Serving size	1413.6 grams (1413.6g)

Amount per serving	% Daily Value*
Calories	603

Total Fat 40.30g	52%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 0.00g
Cholesterol 31mg	10%
Sodium 2541mg	110%
Total Carbohydrate 48.80g	18%
Dietary Fiber 10.90g	39%
Total Sugars 26.60g
Protein 18.90g	38%

Vitamin D 0IU	0%
Calcium 456mg	35%
Iron 8mg	44%
Potassium 1972mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 11.9%

Carbs: 30.8%