Rising price of tomatoes: 5 Indian recipes without tomatoes

Like a Desi Indian, you have to shop at the grocery store to pick the fruits and vegetables you need for your menu. However, tomatoes are an exception to this ritual. You put a dozen in your basket without hesitation, but the final bill scares you. Tomatoes cost around Rs.100 or more per kilo! The sudden rise in the price of tomatoes has dented everyone’s pockets. And you suddenly find yourself running around thinking of recipes that don’t contain tomatoes. There is no denying that tomatoes are a staple in every Indian kitchen and their absence can actually feel like a void. The taste and aroma they bring to recipes are truly irreplaceable. But don’t worry, we’ve found 5 Indian curry recipes that don’t require tomatoes at all! From making fluffy paneer recipes to the patented South Indian sambhar, you can explore them all.

Try These 5 Indian Curries Without Tomatoes

Fortunately, an assortment of recipes without tomatoes costs a penny. If you’re looking for Indian curry recipes that don’t require tomatoes at all, then we’ve got you covered. Try these 5 Indian curry recipes without tomatoes to explore your taste buds further!

Palak Paneer may not be as healthy as you think. Image courtesy: Shutterstock

1. Palak Paneer

We have always been asked to eat all green vegetables. That lush green color of your palak paneer is something that can make anyone salivate.

For the recipe you will need:

• 2 large bunches of spinach
• 2 green chili peppers
• 4 large cloves of garlic, finely chopped
• 1 tablespoon of cream
• 1 tablespoon of cumin seeds
• Salt according to taste
• 2 teaspoons of oil
• A double bowl of fresh water
• 250 g of cubed paneer

How to do?

1. Start by soaking the spinach leaves in a pot of salted boiling water, cook for 3 minutes uncovered. You will notice the green color of the spinach deepening.
2. Turn off the heat and let the pan rest for 2 minutes.
3. Drain the spinach using a large sieve and place it in cold water to stop the cooking process.
4.Make a cut in the green chilies and put the chilies and spinach in a blender. Turn on the blender to make a puree.
5. Take a kadhai and heat some oil in it. Add the cumin seeds, and when they start to crackle, add the chopped garlic.
6. As soon as the garlic turns brown, add the spinach and curry mixture to it.
7. When the gravy starts to boil, add the paneer cubes and simmer for 3-4 minutes. Stir gently so that the paneer does not break.
8. Just before turning off the heat, add the lemon juice and cream, and stir again.

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Also Read: Note These Healthy Millet Recipes From A Dietitian’s Kitchen

2. Okra mixed with ginger, coriander, sesame seeds and olive oil

This unique blend of crunchy okra and Indo-Western spices is a must-try. For those who are skeptical about using olive oil in Indian cuisine, you need to think twice.

What do you need?

• 250 grams of okra
• 1 inch ginger stick
• A small bouquet of coriander leaves
• 1 green pepper
• Salt according to taste
• 2 tablespoons of roasted peanuts
• 2 tablespoons of sesame seeds
• 2 tablespoons of coriander
• ½ teaspoon turmeric powder
• ½ tablespoon of extra virgin olive oil

How to do?

1. Start by slicing the okra vertically into 4 strips.
2. Peel and chop the ginger.
3. Toast the sesame seeds in a pan over medium-high heat until they turn golden brown and leave a nutty aroma.
4. Roast the peanuts until they turn golden brown. Rub their skin once cooled.
5. Dry roast the turmeric and coriander powder on medium-high heat for half a minute. Next, chop the coriander leaves.
6. In a grinder, mix ginger, green chilli, coriander leaves, sesame seeds, peanuts to grind them together.
7. Then add the roasted coriander and turmeric powder, salt and extra virgin olive oil to the grinder and mix everything well.
8. Heat 2 teaspoons of olive oil in a non-stick pan. Slide in the okra strips.
9. Cover it over medium heat for 5 minutes, keeping it covered and stirring every minute.
10. Uncover and continue cooking for another 3 minutes over high heat, stirring side by side. Since the okra is cut, it will be cooked very soon.
11. Mix the masala paste and okra together, and continue cooking for another 2 minutes, and that’s it.

indian curry recipes without tomatoes
Enjoy the delicious flavor of these tomato-free curry recipes! Image courtesy: Shutterstock

3. Paneer with butter masala

This delicious rich curry recipe is a favorite of all paneer lovers and can be happily served anytime!

Also read: Basant Panchami Recipes 2023: How to make turmeric the star of your meals

What do you need?

• 200 grams of panner
• 1/3 cup of breadcrumbs
• 2/3rd cup of milk
• ½ cup cashews
• ¼ teaspoon garam masala
• ½ teaspoon coriander leaves
• ½ teaspoon of cumin powder
• A pinch of turmeric powder
• Red chili powder to taste
• Salt according to taste
• 3 medium onions
• ½ inch piece of ginger
• 4 garlic cloves
• 1 tablespoon of butter
• 1 tbsp kasoori methi

How to do?

1. Put finely chopped ginger and garlic in a pan heated with butter. Stir and add the cashews and onion, frying them over medium-high heat.
2. Cook until the entire mixture is golden brown and turn off the heat.
3. When the pan cools, transfer the fried cashew and onion mixture to the grinder.
4. Pound the mixture into a paste and return it to the pan.
5. Turn the heat to low and start stirring the dough.
6. Now add all the dry spices.
7. After cooking everything for 5 minutes, add the milk to the mixture. Bring to the boil then reduce the heat, simmer for 3-4 minutes and add the cream.
8. Add the garam masala and add half a tablespoon of mashed kasoori methi to the pan.
9. Cut the breading into cubes.
10. Return the paneer to the curry so that it is well mixed. Leave to simmer for another minute and turn off the heat.
11. Garnish it with crushed kasoori methi before serving.

4. Dahi Aloo

This is an easy recipe to make using potatoes simmered in a curd sauce. Navratri special recipe, it is prepared with rock salt, without using onion or garlic.

What do you need?

• 4 boiled potatoes, diced
• 2 cups of curd
• 1 teaspoon of buckwheat flour
• ½ teaspoon of ginger
• 2 dried Mathiana red peppers
• Rock salt according to taste
• 1 tablespoon chopped cilantro for garnish

How to do?

1. Soak green chilli in water and grind it with water to make a fine paste.
2. In a bowl, mix the Kuttu Ka atta and 1 teaspoon of red chilli paste with the curd.
3. Using a strainer, filter the mixture.
4. In a pan, heat the ghee, add the chopped ginger and potatoes and fry for a minute.
5. Now add the atta mixture and curd and let it boil.
6. Add rock salt, then turn off the heat.
7. Garnish with chopped cilantro leaves.

5. Sambar

Savor every moment of this quintessential South Indian curry. Pair it with white rice for that extra flavor.

What do you need?

• 1 cup arhar or toover daal
• 1 tablespoon of salt
• 1 tablespoon of sugar
• Sambar Masala – 3 tbsp
• Thick tamarind pupl – 3 tbsp
• Mustard seeds – 2 teaspoons
• Curry leaves-7-8
• Whole dry red chili pepper – 2-3
• A cup of finely chopped mixed vegetables
• A large onion, cut into quarters
• 2 tablespoons of oil
• A few chopped coriander leaves to garnish

How to do?

1. Cook the daal with salt until it becomes soft and no grains remain.
2. Now add sambar masala, sugar and vegetables and cook until the vegetables become soft. Then add the tamarind. Heat the oil in a small pan and add the mustard seeds.
3. When they start to splutter, add the red peppers and curry leaves. Mix 2-3 times and add the daal mixture.
4. Bring the mixture to the boil and simmer for 5 minutes. Serve hot after garnishing with coriander leaves.

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