Type what you have

Ingredients

• ✓ tomato
• vegetable oil
• red chile pepper
• chicken breast

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Ingredients

• ✓ tomato
• vegetable oil
• chicken
• ginger paste
• serrano chile pepper
• black peppercorn
• salt
• water

Instructions

1. 1 Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
2. 2 Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

By nausheen

Ingredients

• ✓ tomato
• eggplant
• vegetable oil
• onion
• cayenne pepper
• salt
• pepper
• cilantro

Instructions

1. 1 Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
2. 2 Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
3. 3 Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

By Cartha Siddiqui

Ingredients

• ✓ tomato
• cauliflower
• potato
• olive oil
• cumin seed
• onion
• salt
• curry powder

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito

Ingredients

• ✓ tomato
• brown rice
• water
• olive oil
• onion
• garlic
• ginger root
• cayenne pepper
• peanut butter

Instructions

1. 1 Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
2. 2 Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.

By Hoolie

Ingredients

• ✓ tomato
• vegetable oil
• onion
• salt
• cayenne pepper
• turmeric
• cumin
• potato

Instructions

1. 1 Heat oil in a medium skillet. Add onion; cook until lightly browned. Stir in salt, cayenne pepper, turmeric and cumin.
2. 2 Add potatoes; cook 10 minutes, stirring occasionally. Add tomatoes, cover pan, and cook until potatoes are soft, about 10 minutes more.

By CHRISTYJ

Ingredients

• ✓ tomato
• potato
• vegetable oil
• red onion
• garam masala
• cayenne pepper
• salt
• white sugar
• cilantro

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

By phosmane

Ingredients

• ✓ tomato
• cauliflower
• green pea
• potato
• water
• cumin
• curry powder
• turmeric
• chili powder

Instructions

1. 1 Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
2. 2 Cook on Low until vegetables are tender, 5 to 6 hours.

By Anniesails

Ingredients

• ✓ tomato
• vegetable oil
• cumin seed
• salt
• chili powder
• lemon pepper
• chickpea
• lemon juice
• onion

Instructions

1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal

Ingredients

• ✓ tomato
• cauliflower
• vegetable oil
• turmeric
• onion
• garlic powder
• garam masala
• salt
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. 2 Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. 3 Bake the cauliflower for 30 minutes.
4. 4 While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. 5 Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

By Hetal

Ingredients

• ✓ tomato
• oil
• red onion
• red bell pepper
• garlic
• ginger
• watermelon
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ tomato
• red lentil
• water
• ginger
• thai chile
• turmeric
• cilantro
• ghee
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ tomato
• vegetable oil
• cumin seed
• coconut garlic paste
• turmeric
• chili powder
• pigeon pea
• all-purpose flour
• flour
• salt
• water

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
2. 2 Add pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.
3. 3 Meanwhile, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
4. 4 Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

By Allrecipes Member

Ingredients

• ✓ tomato
• olive oil
• onion
• ground beef
• curry powder
• paprika
• salt
• black pepper
• chile powder
• cayenne pepper
• pea

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
2. 2 Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

By danie

Ingredients

• ✓ tomato
• onion
• garam masala
• garlic
• ginger root
• salt
• brown sugar
• cumin
• coriander
• chicken thigh
• greek yogurt
• cilantro

Instructions

1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson

Ingredients

• ✓ tomato
• vegetable oil
• onion
• salt
• garlic
• chile powder
• ginger root
• turmeric
• basmati rice
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
2. 2 Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.

By rphel685

Ingredients

• ✓ tomato
• tandoori paste
• yogurt
• chicken breast
• olive oil
• naan bread
• curry powder
• turmeric
• yellow bell pepper
• red onion
• goat cheese
• feta cheese

Instructions

1. 1 Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
4. 4 Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
5. 5 Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
6. 6 Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
7. 7 Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
8. 8 Bake in the oven until feta is soft, about 20 minutes.

By pinkimmie

Ingredients

• ✓ tomato
• ✓ tomato
• cooking spray
• egg
• ground beef
• red onion
• cilantro
• mint
• ginger-garlic paste
• coriander seed
• salt
• cumin
• cayenne pepper
• vegetable oil

Instructions

1. 1 Coat a small skillet with cooking spray and place over medium-high heat. Cook and stir beaten egg in the hot skillet until scrambled and set, 3 to 5 minutes.
2. 2 Combine scrambled egg, beef, onion, chopped tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a large bowl; mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
3. 3 Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in hot oil in batches until charred, 4 to 6 minutes per side.

By Rookie With A Cookie

Ingredients

• ✓ tomato
• sunflower oil
• chicken
• water
• cumin
• salt
• ginger and garlic paste
• red chile powder
• turmeric
• green chile pepper
• cilantro leaves

Instructions

1. 1 Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
2. 2 Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.

By creativecookie

Ingredients

• ✓ tomato
• eggplant
• vegetable oil
• cumin seed
• onion
• ginger garlic paste
• curry powder
• yogurt
• jalapeno pepper
• salt
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. 3 Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. 4 Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ tomato
• sesame oil
• ground turkey thigh
• onion
• garlic
• chickpea
• curry powder
• sweet chili sauce
• coconut milk
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

By Marcia

Ingredients

• ✓ tomato
• yogurt
• garlic
• ginger
• vegetable oil
• onion
• masala curry paste
• chicken breast
• salt
• black pepper
• water
• flour
• cilantro

Instructions

1. 1 Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
2. 2 Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
3. 3 Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

By Keri

Ingredients

• ✓ tomato
• coconut oil
• onion
• curry powder
• garlic
• tomato sauce
• chicken broth
• white sugar
• chicken breast
• salt
• black pepper
• coconut milk

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. 2 Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. 5 Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

By Helene Choi

Ingredients

• ✓ tomato
• vegetable oil
• onion
• garlic
• water
• green bell pepper
• salt
• garam masala
• chili powder
• heavy cream
• butter
• chicken breast

Instructions

1. 1 Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
2. 2 Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

By AJF180

Ingredients

• ✓ tomato
• vegetable oil
• onion
• ginger-garlic paste
• green chile pepper
• coriander
• cumin
• turmeric
• salt
• turnip
• water
• brown sugar

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
2. 2 Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

By Kathleen Woods Rubino

Ingredients

• ✓ tomato
• chickpea
• water
• onion
• red chile pepper
• jalapeno pepper
• vegetable oil
• salt
• turmeric
• red chile pepper
• cilantro
• onion

Instructions

1. 1 Place garbanzo beans into a large bowl. Pour enough water over beans to cover by several inches. Soak for 8 hours to overnight. Rinse and drain garbanzo beans thoroughly.
2. 2 Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until garbanzo beans are tender, 3 to 4 hours. Add water as needed to keep about 1 inch of liquid at the bottom of the pot.
3. 3 Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

By Mushell Shere

Ingredients

• ✓ tomato
• red chile pepper
• spinach
• mustard green
• ghee
• cumin seed
• onion
• ginger paste
• garlic
• salt
• white sugar
• water

Instructions

1. 1 Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
2. 2 Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
3. 3 Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
4. 4 Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

By FoodLover

Ingredients

• ✓ tomato
• vegetable oil
• cumin
• red chili
• serrano chile pepper
• onion
• chickpea
• lemon juice
• water
• salt
• ginger root
• cilantro

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ tomato
• vegetable oil
• spinach
• cumin
• onion
• green chile pepper
• garlic
• water
• coriander
• red chile
• salt
• paneer

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
2. 2 Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
3. 3 Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

By International Recipes

Ingredients

• ✓ tomato
• vegetable oil
• mustard seed
• asafoetida powder
• onion
• garlic
• cumin seed
• turmeric
• okra
• chili powder
• amchoor
• salt

Instructions

1. 1 Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
2. 2 Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

By Manisha Pandit